After last week's resounding success in smoking an Australian Salmon it was time to try out a whole roast chook. I've had this a few times with my old man but this was the first time I was going to do it. I spontaneously decided to throw in a few side dishes that might be on the menu for my Moroccan feast in a few weeks time.
Smoking is a relatively simple process with the webber. Soak some hickory wood chips in white wine, preferably a dry wine, for a minimum of 1 hour. Once the coals are no longer black put the wood chips in and make sure that they don't catch a light. If they do then put the lid on the webber and close the vents for a couple of minutes. I cut the chicken down the spine and placed it on indirect heat with the rib cage facing down (spread eagle). For a 1.2kg chook it took about 45 mins which was just perfect.
For the side dishes I prepared Moroccan baked peppers, Stuffed zucchine and dutch carrots. The filling for the baked peppers was cos cos, tomatoes, carrots, onion and a mixture of spices. I cooked the peppers for about 30 mins but could probably should have cooked it for another 5 - 10 minutes. To prepare the stuffed zucchine I removed the white flesh of the zucchini so that the skin was just visible. I then added onion, chilli and cheddar cheese together with the zucchini insides. I baked the zucchine shell for about 10 mins and then added the filling until the cheese was just about to brown. The only problem with the zucchine was the amount of chilli that I added. It was just a tad too much and took away the flavours of the other ingredients.
For a somewhat impromptu Sunday dinner I was rather pleased.
Smoking is a relatively simple process with the webber. Soak some hickory wood chips in white wine, preferably a dry wine, for a minimum of 1 hour. Once the coals are no longer black put the wood chips in and make sure that they don't catch a light. If they do then put the lid on the webber and close the vents for a couple of minutes. I cut the chicken down the spine and placed it on indirect heat with the rib cage facing down (spread eagle). For a 1.2kg chook it took about 45 mins which was just perfect.
For the side dishes I prepared Moroccan baked peppers, Stuffed zucchine and dutch carrots. The filling for the baked peppers was cos cos, tomatoes, carrots, onion and a mixture of spices. I cooked the peppers for about 30 mins but could probably should have cooked it for another 5 - 10 minutes. To prepare the stuffed zucchine I removed the white flesh of the zucchini so that the skin was just visible. I then added onion, chilli and cheddar cheese together with the zucchini insides. I baked the zucchine shell for about 10 mins and then added the filling until the cheese was just about to brown. The only problem with the zucchine was the amount of chilli that I added. It was just a tad too much and took away the flavours of the other ingredients.
For a somewhat impromptu Sunday dinner I was rather pleased.
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