Oak Wood Smoked Chicken with Thyme, Rosemary and Sage
There really is no need to be fancy with a chicken when you wood smoke it. Just let the natural wood smoke flavour do its job and you end up with a perfectly cooked, tender, roast chicken, writes Cornelius Veakins…
Fire up your Fornetto for at least 20 minutes and get it up to 220°C (Fornetto is quick and easy to light and to control its temperature), I use a mix of lumpwood charcoal and wood sticks; the wood gives a great smoky flavour and the charcoal gives longevity on the heat.
Ingredients: 1 whole chicken; 4 large sage leaves, finely chopped; 2 tsp rosemary, finely chopped; 1 tsp finely chopped thyme; salt & pepper, potatoes – peeled and cut into medium chunks, carrots, peeled and cut into chunks; 1 red onion, peeled and quartered; 1 clove garlic, lightly crushed; a good glug of olive oil.
Mix the herbs and garlic with the salt, pepper and olive oil and thoroughly coat your chicken, inside and out. For the wood smoked roast potatoes and vegetables – place on a heat resistant tray and add olive oil, salt & pepper.
Place the chicken in your Fornetto on the lower rack, followed 25 minutes later by the potatoes, carrots and onions onto the top rack. Halfway through the cooking add a couple of small pieces of oak to the charcoal, close the vent and add some great smoky flavour. The chicken should be cooked in about 1½ hours depending on the size of the chicken. Once it has reached an internal temp of 74°C it is ready, take readings from both the breast and thigh joints at their thickest part.