Tea Smoked Chicken
Delicate smoking of chicken is marvelous.
Yield 6 servings
Ingredients
1/2 cup rice
1/3 cup brown sugar
1/3 cup loose black tea, such as Lapsang Souchong or pekoe
6 whole cloves
3 star anise pods
1 tablespoon orange zest
1 5-pound chicken, rinsed and patted dry
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons sesame oil
| 1 | Mix first 6 ingredients together. |
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| 2 | Put 1/2 the mixture in a pie plate lined with foil and put over smoker coils or coals. (Do not use a water bath.) |
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| 3 | Season chicken all over with salt and pepper. Place on oiled rack and and place in smoker. |
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| 4 | After 1 hour, remove pie plate, and pour in the remaining smoking mixture. Return to smoker. |
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| 5 | Smoke for 45 minutes more until done. Remove to roasting pan. |
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| 6 | Preheat oven to 450ºF. Coat chicken with sesame oil and place in oven for 5 minutes, or until skin is crisp. |
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notes
You can use Chinese 5 spice as a substitute for cloves and anise.
