Monday, November 19, 2012
Tea Smoked Chicken
It's Secret Recipe Club time and I'm delinquent. We're still frantically working on the transition - which is taking FAR more time that it should have. Then, we had the trip to Kansas City for a conference. And, we're trying to get the house ready for the big party, keep up with details like laundry, and take care of our clients. Needless to say, I'm a couple of weeks behind!
When I got my assignment, I was pretty fired up. This is a blog I've regularly read. These guys like to cook as much as Connie and I do! And, their taste is very similar to ours. They love great food and traveling. First day, I made a long list of things I wanted to try. Scallop and champagne risotto was at the top of the list but I didn't want to narrow it down without another reading. I know, Drool. Gosh, just read their index. That's about the list of things I wanted to try. Then, it was time. November 7th I realized how limited my time would be. The 8th we met a friend for dinner at Marco's. The 9th we were heading to the theatre. Early on the 10th we were heading to Kansas City. Due back on the 14th. The 15th was a wine tasting at Joseph's. The 16th had to be a quck meal because we were off to the theatre again. Saturday the 17th was dinner wtih Donna and Phil at Patrick's. Ok, that left Sunday for my SRC dinner. Oh, and I'm supposed to post my blog on the 19th! Not much leeway. Thank goodness I was dealing with a blog where I was certain anything I tried would be good.
Time to choose my recipe. Tea smoked chicken was the most recent post. Look no further. We've made tea-smoked ribs and loved them. Chicken would be perfect. I did change up the recipe a bit. When we made the tea-smoked ribs the smoking mixture was fairly complex. I can't remember the scientific explanation but the rice helps the smoking process.
What did we think? YUM! The chicken was so moist and tender. The flavors were complex and so very good. We'll absolutely be making this again!
Now, if you'd like to see what the other SRC folks posted, please click here: Secret Recipe Club. To go visit Amy and her hubby at their blog click here: A Couple in the Kitchen.
Tea Smoked Chicken
for the smoking:
1/2 c jasmine rice
1/2 c brown sugar
4 star anise pods
rind of one orange
1/4 c black peppercorns
8 1/8 thick slices fresh ginger
1/2 c loose black tea (we jused darjeeling)
for the glaze:
1/4 c soy sauce
1/4 c rice wine vinegar
2 T brown sugar
1 T sesame oil
2 t crushed garlic
Dry brine the chicke for 2-3 hours prior to smoking it. Rub it liberally with kosher salt inside and out. Put in the fridge uncovered. Make SURE no juices can leak onto any fresh food. Combine the smoking ingredients and strew them in the bottom of a large roasting pan.
Place a rack over the smoking ingredients. Rinse the chicken and pat it dry. Put it on the rack. Cover the whole pan with heavy duty aluminum foil. We smoked ours on the grill because I didn't want the smoke in the house. Even though you can smoke on the stovetop with very little smoke escaping, it makes sense to me to use the grill if you can. Heat your grill to high and put the pan on it. Put the lid down and allow the chicken to smoke for 20-30 minutes. Remove the foil and put the chicken directly on the grill grates. Turn the heat to medium. Drizzle the glaze over the chicken a few times and cook it until it's 170-180 degrees. Remember when you allow it to rest it'll go up by about 10 degrees. Remove from the heat, allow to rest, then slice and serve.
adapted from A Couple in the Kitchen