Fornetto: Oak Wood Smoked Chicken with Thyme, Rosemary and Sage

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There really is no need to be fancy with a chicken when you wood smoke it. Just let the natural wood smoke flavour do its job and you end up with a perfectly cooked, perfectly tender roast chicken.

Fire up your Fornetto at least 20 minutes and get it up to 220 C (Fornetto is quick and easy to light and to control its temperature), I use a mix of lump wood charcoal and wood sticks; the wood gives a great smoky flavour and the charcoal gives longevity on the heat.

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Finely chop all the herbs and garlic and mix with the salt, pepper and olive oil. Use this mix to thoroughly coat your chicken, add some of the mix to the chicken cavity for extra flavour.
For the wood smoked roast potatoes and vegetables – peel the carrots and potatoes and chop into medium sized pieces, peel and quarter the red onion. Place on a heat resistant tray and add olive oil, salt & pepper.

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Place the chicken in your Fornetto on the lower tray, followed 25 minutes later by the potatoes, carrots and onions. Halfway through the cooking add a couple of small pieces of oak, close the vent and add some great smoky flavour. The chicken should be cooked in about 1 ½ hours but this depends on the size of the chicken. Once it has reached an internal temp of 74 C+ it is ready, take readings from both the breast and thighs.

ImageNot a fancy recipe, in fact just a typical Sunday lunch, but a million times better because of it being cooked outdoors and wood smoked. A chicken should always be cooked like this – if I had my way.

Recipe: 4 large sage leaves -finely chopped, 2 tsp rosemary- finely chopped, 1 tsp finely chopped thyme, salt & pepper, 1 whole chicken, potatoes – peeled and chopped into medium chunks, 1 cloves garlic -unpeeled and lightly crushed.

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