Saturday 6 June
Now that we're settled at home and the weather is good, we feel like dragging out our primitive little charcoal-and-wood-chip smoker.
We grabbed a couple of fresh chickens from Bare's in Findlay Market, and set them out to smoke in two layers over some green oregano clippings (the garden has been particularly abundant this summer) and stems from the rosemary plant that got frosted in the extreme winter of 2013-14 (even dead stuff has a use in this most compostable of all possible worlds).
The chickens smoked all afternoon, and came out mahogany-lacquered and succulent.
We carved out the breasts and served them with a simple, chunky avocado guacamole, made with plenty of lime juice and handfuls of just-about-to-bolt cilantro from the garden.