Smoking meat is an incredibly satisfying way to cook and can be done quite simply with a wok and a lid. Ensure the heat is kept low and check often. It should be a slow process, with a temperature of around 100C-120C. Start this recipe a day ahead to brine the chicken and soak the woodchips.
- 1.8 kg chicken
- 500 gm woodchips, such as apple, oak or hickory (see note)
- 1 kg vine-ripened tomatoes, coarsely chopped
- 2 Spanish onions, thinly shaved into rings
- 60 ml (¼ cup) red wine vinegar
- 40 gm brown sugar
- 1 cup (loosely packed) mint
- 400 gm sea salt
- 100 gm brown sugar
- 1For brine, stir salt, sugar and 5 litres water in a large saucepan over high heat until salt and sugar have dissolved. Refrigerate until chilled.
- 2Place chicken in the brine, ensuring it’s submerged, and refrigerate overnight. Soak woodchips in water overnight.
- 3Remove the chicken from brine and pat dry with paper towels, then return to the refrigerator uncovered for 2 hours to dry out the skin.
- 4Line a wok with foil, drain woodchips and place in wok. Set a wire rack over the woodchips, then place chicken on the rack and cover with a lid or a double layer of foil to seal tightly. Heat wok over an outside gas ring on medium heat until chips begin to smoke, reduce heat to low and cook until chicken is cooked through (about 2 hours).
- 5In a large bowl combine tomatoes, onion, vinegar and brown sugar, and stand for an hour, stirring every 10 minutes, until onion softens. Stir in the mint and serve salad with thick slices of the chicken.
Note Smoking chips are available at hardware and barbecue supply shops.
Drink Suggestion: Earthy Barossa shiraz. Drink suggestion by Max Allen
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