Ingredients
• 1.8kg whole chicken
• 1 cup fine salt
• 1⁄2 cup caster sugar
• 1 Tbsp black peppercorns
• 1 bunch thyme
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Cajun seasoning
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried sage
• 2 cups aromatic woodchips, soaked in water for 1 hour (try hickory)
• Coleslaw, soft bread rolls and gravy, to serve
Method
-
Use sharp scissors to remove chicken’s backbone, then pat all sides dry with paper towel. Prick all over with a metal skewer, then set aside. In a large bowl, combine salt, sugar, peppercorns and thyme with 2 cups boiling water. Stir until dissolved, then add 2L cold water and 2 cups ice cubes. Put chicken in a non-reactive glass container (see Cook’s
tips, opposite), cover with brine mixture and refrigerate overnight. -
Drain chicken and pat dry. Mix oil, Cajun seasoning, paprika and herbs, then rub onto chicken.
-
To smoke chicken, drain woodchips and put in a metal bowl set over a small portable burner. Arrange 3 house bricks on either side of burner and set a wire rack between bricks, directly over woodchips. Put chicken, bone side down, on rack. Once woodchips begin to smoke, put a large cardboard box (with two 5cm holes in sides near the top) over burner and chicken. Smoke for 2–21⁄2 hours over a low-medium heat or until chicken is firm and cooked. Top up woodchips as needed.
-
Allow to cool slightly. Serve with coleslaw, rolls and gravy.