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Smoked herb chicken

  • handful of soaked wood chips, squeezed dry
  • 1 whole chicken
  • 50g (2 oz) butter
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon finely chopped fresh chives
  • To prepare a charcoal barbecue for smoking, light and wait for the grey ash to cover at least 90 percent of the coals. Place the wood chips on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
  • Pat chicken dry with kitchen paper. Loosen skin around the breast area.
  • Place butter in various places under the skin. Mix herbs together and place half under the skin and the other half inside the chicken.
  • Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.