I was at the library this week, and bumped into the updated version of Ruhlman's 'Charcuterie'. My wife and I were scheming on how to do our own corned beef, so I brought it home and flipped through it.
http://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=sr_1_1?ie=UTF8&qid=1395020156&sr=8-1&keywords=ruhlman+charcuterieI also had an extra chicken hanging around and a few days before I could cook it, so I gave his recipe for smoked chicken with a bourbon glaze a try. It starts with an 18-hour brine, then a day or so drying in the refrigerator. Then on some 200-degree smoke and a couple coats of the bourbon/maple syrup/brown sugar glaze to finish. I also went ahead and practiced my deboning skills, figuring this would allow the brine to penetrate better and make a fancy presentation on the plate.
Trussed up and on the WSM.
It's been way too long since I had the cover off of this beauty. Sweet apple wood smoke swirling all around.
Halfway through, and not looking too appetizing.
That's more like it...
The galantine-style chicken makes such wonderful slices.
Daddy took the best piece for his plate: the end of the breast and the beginning of the thighs.
It was delicious, but quite rich: sweet and salty, for sure (I should have expected as much from a book called 'Charcuterie'). It reminded me of country ham, actually. Not sure if I'd serve it again as an entree, might be better as an appetizer or on a cheese platter or something. But a really fun cook, for sure-- I got it off just as the snow was starting to fly.
Topic: Bourbon-glazed smoked chicken (Read 1583 times)
