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RE: In The Kitchen - Smoked Free Range Chicken
I did indeed as I was doing two chickens, so ha to refresh the coals. If enough coals initially it is very hard to keep the temperature at 200 degrees celsius, hovers around 230. Well spotted {smile}. So when I refreshed the coals I added a small amount of wood chips (reserved from earlier)
The taste is amazing. The second chicken will be consumed, half tonight in a chicken, leak and mushroom pie, and then tomorrow night a smoked chicken green salad.
About how long do they keep for?
In the fridge, at LEAST a week... but they do start drying out. Which is not a problem if using in a hotpot such as a casserole or pie etc.
Nice,so cool em on Sunday and your chicken is set for the week. Might have to invest in a hibachi.