Basil Lemon Chicken under Pressure
1 ~5.25lb whole chicken
lemon juice
dried basil
3 cloves garlic (crushed or minced) or more to taste
1/4 medium onion
1/4 stick of buttcer
water

Prep your pressure cooker according to your manufacturer's instructions, including the amount of water you should add.

Rinse chicken and place into cooker. Liberally spray lemon juice over entire bird. Liberally sprinkle dried basil over bird. Stuff pats of butter, and garlic under the skin of the breast. Slice onion and place into pot. Bring up to full steam and maintain steam for 20 minutes. Remove from heat and leave pressurized for 7 more minutes then release pressure. Take temperature of chicken and make sure it is not lower than 165 degrees. Debone chicken and eat! You can strain and keep the stock for another use.

Smokey Chicken
1 2.5 - 3.5 lb whole chicken
1 tbs of ground allspice
1 cup of kosher salt
1/2 gallon apple juice
1 handful of dried sage
oak chunk charcoal
hickory
smoker

Brine chicken:
Cut the chicken up into legs, thighs, wings, breasts.
In large bowl, mix together the apple juice, salt, allspice and sage then place chicken into brine for 35-45 minutes

Prep for smoker:
Start this so that it is hot when you are done brining chicken. The chicken should be cooked over indirect heat so position charcoal and hickory so that this can happen. You want the interior of the smoker to be 350 degrees while chicken is cooking.

Cook chicken:
Position chicken next to fire but not over. Legs and thighs next to the heat. Breasts further away and wings furthest. Cook until white meat is 165 and dark meat is at least 175.