Monday, September 19, 2011

Cold Smoked Chicken...Quick & Light


Sunday is a day to relax without cooking. So a nice plate of cold smoked chicken with a dash of Worcestershire sauce, a touch of hot Dijon mustard, and a fresh salad on the side.

The smoked chicken goes like this:



You will need:
Serves 4
-  1 chicken weighing around 1.4 to 1.5 kg skin taken off.
-  Electric Smoker.
or charcoal grill with cover or gas grill.
-  Soaked Mesquite chips.
Method:
-  Plug in your electric smoker.
-  Just put your chicken in your smoker with the smoke going.
-  Smoke for 5 hours (just as long as the beef tongue took).


-  Or till the drum stick dislocates easily.
-  When ready cut chicken into segments as above and serve with a salad of your choice.
Note:

  • The chicken has not been cured.  Therefore it has been only smoked, that is why you see the outside dark with smoke, and the meat inside white and not pink.
  • What I am trying to say is, if and when you are smoking something you can always add anything extra to smoke along with your primary peace of meat. I was basically smoking the beef tongue after curing it for a week, so I happened to have a chicken in the fridge my wife had just brought in so I put that as well.  I did not go through the motions of having to brine it. Some other time I may want to brine it in which case the taste will be much better.
Bon Appétit,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2