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1 whole chicken
Cookshack Spicy Chicken Rub

64 oz. Chicken Stock
2 ½ tsp. Cumin
¼ tsp. Black Pepper
1 c. Carrot, grated
1 c. Celery, chopped
1 c. Onion, chopped
6 Tbs. Butter
6 Tbs. All-Purpose Flour
16 oz. Pepper Jack Cheese, shredded
3 cans (15.8 oz.) Great Northern Beans, drained
2 cans (11 oz.) White extra sweet corn, drained
8 oz. Heavy Whipping Cream
24 oz. Half and Half
16 oz. Pace Picante Sauce


Sprinkle Cookshack Spicy Chicken Rub on all sides of the chicken. Smoke the chicken in the Amerique smoker at 250° for 3 hours. Remove, let cool and pull all meat from the bones. Discard the bones.
Saute the onions, celery and carrots in the butter. Add the flour to the mixture to make a roux. Gradually whisk in a half cup of chicken stock. Keep adding in the chicken stock until you have a consistency of thin gravy. Then empty the saute pan into the stock pot with the rest of the chicken stock. Bring stock pot to a slow simmer, add cheese and mix well. Add beans and corn, then return to a low simmer. Add creams and salsa, then last the chicken. Return to a simmer, remove from heat and serve.