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Whole spicy smoked roast chicken
Thought the simple roast chicken was unbeatable? Try this chipotle chilli twist and you could have a new favourite.
INGREDIENTS
Serves 3-4
- imperial
- metric
- 3 tbsp chipotle chili paste
- ½ stick unsalted butter
- 3 tbsp maple syrup
- 1 and ¾ ounces roasted garlic paste
- ¼ cup Pitt Cue Co. house rub [recipe follows]
- 1 free-range chicken, weight approx 3 ¼ pounds
- 50g chipotle chili paste
- 50g unsalted butter
- 50ml maple syrup
- 50g roasted garlic paste
- 50g Pitt Cue Co. house rub* [recipe follows]
- 1 free-range chicken, weight approx 1.5kg
METHOD
Blitz the chipotle chilli paste, butter, maple syrup, roasted garlic paste and house rub* in a blender to paste. Make slashes about 1cm/approx 1 inch deep in the thighs of the chicken with a sharp knife, then rub the chicken thoroughly inside and out with the paste, put it into a dish and leave overnight in the fridge.
Prepare a barbecue for smoking and set the temperature to 150⁰C/300⁰F.
Put the chicken, breast side up, into a roasting tray that will fit inside your barbecue and smoke/roast for 1½ hours, or until the internal temperature of the meat reaches 70⁰C/158⁰F and the juices run clear when the chicken is pricked with a knife at the thickest point of the thigh area.
Remove the chicken from barbeque and let rest for 10 minutes before carving.
The Pitt Cue Co. house rub*
Shaped around fennel, cumin, peppercorn and coriander, an absolute essential for smoking.
INGREDIENTS
- imperial
- metric
Makes: 10 ½ ounces
- ⅔ tbsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 3 and ½ oz soft dark brown sugar, packed
- ¼ cup granulated sugar
- ⅔ tbsp garlic powder
- 3 and ½ oz Fine salt
- 1 tbsp smoked paprika
- 2 tbsp paprika
- 1 tsp dried oregano
- 1 tsp cayenne
Makes: 300g
- 10g fennel seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 100g dark brown sugar
- 50g granulated sugar
- 1 tsp garlic powder
- 100g fine salt
- 15g smoked paprika
- 30g paprika
- 1 tsp dried oregano
- 1 tsp cayenne
Toast the fennel seeds, cumin seeds, peppercorns and coriander seeds in a dry pan over a medium heat for a few minutes, shaking the pan, until the spices release an aroma. Tip into a bowl and leave to cool.
Blitz the toasted spices in a blender to form a rough powder. Combine with the remaining ingredients and mix thoroughly. Keep in a sealed container for up to 1 week.
