I loved smoked meats, it is one technique to insure lots of flavor.  Smoking though, does take a little bit of babying so you do need a bit of time.  One of the only other drawbacks of smoking is if your heat is too hot your meat will cook too fast and dry out.   It will also taste harsh from too much smoke and possibly bitter. This recipe for smoked chicken doesn't have the barbeque flavor you would think of but taken more in a modern approach.  I had these amazing wild mushrooms, lions mane (which I've never seen before), chanterelles, and really meaty lobster mushrooms.  I marinated the chicken with chimichurri which had a great contrast of vinegar, herbs, garlic, and chili flakes.  Then smoked it for about 3 1/2 hours.  The meat turns out really moist and juicy.  I served it with this wonder fresh lima bean puree and the wild mushrooms.  Topped it off with a little truffle mushroom foam. 

2 Whole Chickens

2 carrots

2 lemons

2 shallots

4 garlic cloves

1 cup of

chimichurri

  (didn't use dill just change parsley and oregano to 1/2 cup each)

Salt and Pepper

1 bag of charcoal with wood chips (hickory, apple, cherry )

Lima Bean Puree

10 oz of  fresh lima beans

1 cup of water

2 tbsp of butter

1 tbsp of mascarpone

2 tbsp of creme fraiche

1 tbsp of basil

1 tbsp of mint

salt and pepper

Mushroom Stock

6 oz of dried shitake mushrooms

2 oz of cremini mushrooms

4 oz of mushroom scraps from lobster mushrooms, chanterelle, and any other you haves

1 shallot

1 carrot

3 garlic cloves

6 cups of water

Mushroom Foam

1 1/2 cup of mushroom stock

1 tbsp of truffle oil

3 tbsp of butter

salt and pepper

Chanterelle and Lobster Mushroom

4 oz chanterelle mushrooms cleaned

4 oz lobster mushrooms cleaned

4 oz cremini mushrooms cleaned

2 oz Lions mane mushrooms

3 shallots peeled and quartered

3 garlic cloves minced

1/2 cup of lima beans blanched

2 tbsp of olive oil

2 tbsp of butter

1/2 cup of mushroom stock

1 tbsp of chopped basil

For the chicken

Marinate the chicken for at least an hour if possible.  Get your charcoal going for your smoker or wood if your using all wood.  You want to have the temperature around 200-225 for this recipe.  Soak your wood chips if you prefer (sometimes I don't and just use them as is) .  Stuff both chickens with all the vegetables and lemons.  Season both sides of the birds with salt and pepper.  Place each on a aluminum foil and place into the smoker.  Add 2 hand fulls of wood chips to the coals.  The coals I use also have mesquite inside of the coals so you can get away with not feeding the wood chips every 20 minutes.  Let it smoke for about 50 minutes and then add a little more coals and more wood chips.  Repeat the process 2 or 3 more times until the chicken reads 165 degrees inside the thighs.  Take out and let it rest for at least  25 minutes.  The chicken will continue to cook.

For the Mushrooms,

Clean mushrooms one at a time by submerging them in bowl of cold water.  They mushrooms will float to the top, scoop them out with your hands and place into a salad spinner.  Spin dry the mushrooms and lay flat on a sheet pan lined with a towel.  Continue with the other mushrooms if really dirty.  Trim the stems and set aside for the stock.  Set the mushrooms aside until ready to cook

Meanwhile get your mushroom stock going.

Add all of the ingredients to a pot and bring to a boil.  Turn down to a simmer.  You start off with 6 to 7 cups of water and you want to reduce it down until it taste like mushrooms and not water, approximately 2 cups.  Season lightly with salt and set aside

For the Lima bean puree

In a small pot add water, butter, salt, and fresh lima beans.  Bring to a boil, turn down to a simmer and cover with a lid.  Cook for about 6 to 8 minutes until the beans are completely tender.  Drain off the liquid but reserve it.  Place the beans inside a food processor along with the mint, basil, and mascarpone.  Puree for 1 minute.  Then add the creme fraiche and puree.  While the food processor is on add a little of the blanching liquid to the puree to create the right consistency (think creamy mashed potatoes)  Season with salt and pepper and set aside.

For the foam

Combine 1 1/2 cup warm stock with butter and truffle oil in a tall skinny container.  Season with salt if need be.  Test the foam with a hand immersion blender. Blend just the top of the liquid, tilting the container slightly.  The broth should start to foam.  Once it foams up a lot set aside.

To bring it all together

In a small pot add butter, oil, shallots, and mushrooms.  Saute for 8 minutes then add the garlic.  Cook for another 2 minutes and then add the 1/2 cup of mushroom stock.  Cook the mushroom until almost all the liquid is gone and the mushrooms are tender.  Season with salt, pepper, and basil.  Then place a spoonful of mushrooms on the plate.  Next to it add a little bit of lima bean puree.  Then add a thick slice of chicken.  Finish by blending the foam again and scooping out the foam.  Garnish with rosemary flowers and serve!

Comment