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tea smoked chicken

j
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?
thanks!

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  1. r
    Ruprecht RE: jeff Mar 14, 2005 09:36 PM

    Try brining it:

    Dissolve 1C kosher salt in 1gal of water. Submerge the chicken and let it soak in the fridge for 1 hour. If your recipe includes any salt, you may want to cut down or omit.

    1 Reply
    1. re: Ruprecht
      j
      jeff RE: Ruprecht Mar 14, 2005 10:24 PM

      It calls for a TBS of salt in the smoking mixture. thats it

    2. v
      Val RE: jeff Mar 15, 2005 05:39 AM

      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.

      3 Replies
      1. re: Val
        j
        jeff RE: Val Mar 15, 2005 09:22 AM

        It doesn't smoke up the house too much I have an extractor fan in the kitchen and it seems to help. Make sure you seal the tin foil well! The recipe I use is from the Food Channel web site. Good luck!

        1. re: jeff
          d
          Doctor Mama (formerly Buttercup) RE: jeff Mar 15, 2005 10:42 AM

          Just found the recipe at Food Network (not the Food Channel). It looks surprisingly easy and I am going to try it this week.

          Link: http://www.foodnetwork.com/food/recip...

        2. re: Val
          b
          brookmonton RE: Val Mar 15, 2005 10:23 AM

          I use a 6 quart pot with a tight fitting lid. The wide top of a wok is much more difficult to seal. It's a cheap pot, 2 dollars at a garage sale, but for this recipe, since you are trying to burn the ingredients, the normal standards of even conductivity are not so important.

        3. n
          Nab RE: jeff Mar 15, 2005 07:19 AM

          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.

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