Smoking a Roasted Chicken
A whole roast chicken finished with a burst of cool hickory smoke from a hand-held smoking gun for an instant, delicate smoky aroma.
Ingredients
| 1 | whole roasted chicken |
| — | hickory wood chips |
Instructions
- Roast or buy a hot roasted chicken and place it on a serving plate or in a deep dish.
- Cover the chicken tightly with a large upturned clear bowl, a cloche, or seal it inside a large container so the smoke will be trapped.
- Load the burn chamber of a PolyScience Smoking Gun with hickory wood chips and slide the hose under the edge of the bowl/lid.
- Switch the smoking gun on, ignite the chips and let it pump cold smoke until the bowl is filled with a dense white smoke.
- Remove the hose, seal the gap and let the chicken infuse in the smoke for 3–5 minutes.
- Lift the bowl and serve the chicken straight away while the smoke aroma is at its peak. For a dramatic presentation you can re-smoke briefly at the table and release the smoke as it is served.