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Posted by on 12 Mar 2011 in Bradley Smoker | 0 comments

Bradley Smoked Chicken Salad

Bradley Smoked Chicken Salad

Some signs of brighter weather, and salad days are back writes Sandra Tate … What could be better than plump organic chicken supremes, apple wood smoked to a glorious golden brown and served with a crisp, lemony, Waldorf style salad? I used organic chicken, and I prefer to leave the skin on for a more succulent, moist result. Prepare a brine of 500ml water, boiled with a clove of crushed garlic and some fresh rosemary, mixed with 75g salt and 25g brown sugar. Allow to cool completely then immerse 2 chicken supremes in the brine (in a snug plastic container) and leave for 30 minutes. Remove and rinse (discard the brine). Pat dry and lay on a Bradley wire basket. Heat the Bradley Smoker to 180°F/82°C, load with  Apple Bisquettes, and smoke for about 1 – 1½ hours or until cooked. Allow to cool before slicing and serve at room temperature. Editor’s note: Having included fresh herbs and garlic in the brining liquor I was not surprised that the flavours were...

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