Oven-Baked and Cold-Smoked Chicken with Onions
Smoking is a great way of preparing chicken and you can either build your own smoking oven (like I have) or you can just sprinkle a few wood chips on a charcoal grill and put the lid on. I also have a small hand-held food smoker called Smoking Gun which is not very expensive and is extremely useful!
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
1 cold-smoked chicken, or one which has been smoked slightly using another method
100 g. (3 ½ oz.) butter at room temperature
10 small shallots
2 garlic corms
2 bay leaves
Salt and pepper
PREPARATION:
Rub the chicken with butter and season with salt and pepper.
Place the chicken in a warm iron casserole dish with the onions, garlic and bay leaves.
Brown the chicken well on all sides. Put the lid on and place the chicken in the oven at a temperature of 120˚C (248˚F) and roast for one hour. The chicken will be ready when the juice runs clear when pricked with a knife.
When serving I used a Smoking Gun to fill the casserole with smoke. Put the lid on and place the casserole on the table.