Using kitchen shears, cut along each side of the backbone of the chicken. Remove the backbone and discard. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Flip the chicken breast side up. Press down to flatten.
Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the chicken, including the inner cavity of the bird.
Lay the chicken skin side up on a smoker rack and spread it out so that it is flat on the rack. Smoke the chicken for about 3 hours, or until the internal temperature is 74° (165°F).
Remove the chicken from the smoker and let rest for 10 minutes before serving.
Smoke for 1-2 hours or until an internal temperature of 74°C (165°F) is reached. After one hour has passed, watch the internal temperature and remove from the smoker just before hitting 74°C (165°F) and it will be just right!
Recipe by Lena Clayton, compliments
of Bradley Smokers
Melt ½lb of butter and add remaining rub to an aluminium baking dish.
Place chicken in the butter bath and smoke for 1½ hours.
Remove the chicken from the butter bath.
Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
Make the brine by dissolving the sea salt and brown sugar in the boiling water. Add in the cold water and immerse the chicken breasts. Leave for 30 minutes, but not more than an hour. Remove chicken breasts form the brine, rinse thoroughly and dry with a paper towel.
Set the Bradley Smoker to 140°C (280°F) and smoke the Chicken Breasts using Bisquettes of choice, skin side up for 1 hour, or until internal temperature reaches 70°C when probed at their thickest part.
Remove from smoker and allow to cool. Store in the fridge until needed.
Make a dressing by mixing Dijon Mustard, Balsamic Vinegar, Sugar and Sunflower oil. The dressing should be thick and creamy. Set aside.
Place Walnut Halves in a heavy based frying pan over medium heat, cook for a few minutes to roast them then add butter and sugar. Toss to melt and as soon as the sugar browns, remove from heat, salt lightly and scatter onto a paper towel to cool.
Boil a couple of handfuls of small salad potatoes to tender, drain.
Slice the smoked chicken breasts thinly.
To assemble the salad, divide the potatoes between 4 warmed plates, scatter with slices of avocado, apple, salad leaves and walnuts. Top it all with the thinly sliced smoked chicken and a few drops of salad dressing.
Adding liquid to
the moat is an option when roasting any type of meat or poultry. The liquid
adds flavour and moisture to the meats. Stuffing ingredients may simply be
combined and used, but you may prefer to fry the onion first.
Serves 4-6
Ingredients
1 x 1.5 kg (3lb) chicken
Oil
Salt and freshly ground black pepper
250 ml (1 cup) water, wine or chicken stock
(optional)
Stuffing
Ingredients
1 Tblsp Oil
1 medium Onion, chopped
100 g (3 oz) Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 cup fresh White Wine
Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper
Directions:
First make the stuffing. Prepare your Cobb Cooker, light a Cobblestone and heat oil in Wok, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.
Combine the remaining ingredients in a bowl and add in the onion mixture.
Use to stuff the chicken.
Rub the chicken with oil, then sprinkle with seasonings.
Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
Serve plain or with Mushroom Gravy Serves 4-6
Variation
Simply rub the chicken with a mixture
of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and
pepper or your favourite spice. Cook the chicken as above.
