tea smoked chicken
- jeff Mar 14, 2005 09:08 PM
I've made this dish a few times and it is fantastic. Very easy and very little clean up(the bones make great stock too!). My problem is that the breast is always a little too dry. Should i steam and then smoke the bird breat side down?? Or what?
I've been thinking of trying this...do you do it in your wok? Does it smoke up your entire house in the process? I saw Sara Moulton make tea-smoked pork in a wok a few weeks ago and it looks very interesting but I'd rather use the wok I have rather than running out to buy a smoker. Thanks.
you might try deep-frying it too. we did this for a party whose sole purpose was to use the oil leftover from thanksgiving. did a tea-brine, and it was soooooo righteous.