| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Oven ready chicken |
| 1 |
|
Bag bark chippings – the kind they sell for garden mulch |
| 1 |
lg |
Bunch green herbs |
INSTRUCTIONS
Heat your outdoor BBQ in the normal way. You can paint the outside of the
chicken with soy/honey/vinegar mixed if you like - I find it makes little
difference to the end product, but some like to keep busy while waiting for
the BBQ to heat up. Dump the chippings in a pail of water. When the BBQ
is hot put a layer of damp chippings on the grid about 1 inch thick. Put
the herbs on this. Put the chicken on the herbs. Put the lid on the BBQ or
if you have no lid wrap the whole thing in tinfoil. Wait half an hour. Turn
the chicken over, putting it on more herbs if needed. Wait another half
hour. Dish up the smoke steamed chicken.
JLANG@CITYSCAPE.CO.UK
(JACK LANG)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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