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.
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