Florence Lins Smoked Chicken Recipes

SMOKY ROASTED CHICKEN AND CITRUS SALSA

Steps:

• Roast the chicken. Preheat the oven to 375 degrees F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves-each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.
• Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160 degrees to 165 degrees F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.
• Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives.
• Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel.

THE ULTIMATE BARBECUED CHICKEN

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

FLORENCE LIN'S SMOKED CHICKEN

Steps:

• Clean the chicken by rinsing it with water. Drain and dry well. Brown the salt and peppercorns in a dry frying pan over moderate heat until the salt turns slightly brown and the peppercorns smell fragrant. Use a spoon to sprinkle the hot salt and pepper on the inside and outside of the chicken. With your hand rub the mixture in thoroughly and evenly. Place the chicken in a container with a cover, and store in the refrigerator overnight or for up to two days for a more concentrated flavor.
• Use a steamer or pot with a cover that is large enough to hold a deep dish that can hold the chicken. Pour water into the large pot until it is at least 1 1/2 inches deep. Place a rack or ovenproof glass above the water. Set the chicken dish on the rack. Cover tightly, bring water to a boil, and steam for 45 minutes. Take the chicken out to cool and dry completely. Save the chicken liquid for other uses, such as soup stock or gravy.
• Line the inside of a wok and its domed cover with aluminum foil. Sprinkle hickory chips and black tea over the bottom of the wok. Place an oiled rack in the wok. Lay the chicken on it. Cover the wok with the domed cover, and smoke over moderate heat for 15 minutes. Turn off the heat, and let stand for 5 minutes to allow the smoke to dissipate before removing the cover. If the hickory chips and tea leaves are not fully burned and the chicken's skin is not brown in color, continue smoking for 5 to 10 minutes.
• Remove the chicken, and brush with sesame oil. Cut the chicken into small pieces. Smoked chicken can be made in advance and will keep for days in the refrigerator.