that frying adds to the outside and I think you will too. Pour about three-quarters of an inch of oil into a large, iron skillet and heat to 375° F . Brush each smoked chicken leg with butter, roll it in flour, and place it into the hot oil. Fry the legs for about one minute, turn over, and fry for another minute to brown and crisp the outside. Repeat until all of the legs are fried. As you take each leg out of the pan, lay it on a paper towel to drain.
FINAL PREPARATION
Brush each piece of fried chicken with wing sauce. Or put a few at a time into a large Ziploc bag with some sauce, zip up the bag, and toss to coat. Place the coated chicken legs in a pan in a warm oven until ready to serve.
Smoked Cornish Game Hens
----
One of my earliest recollections of eating these little hens is when I was visiting the Dixie Stampede in Branson, Missouri, where they are served with piles of side dishes, not to mention bread and iced sweet tea—and no utensils are allowed.
I love to smoke these, and it is not uncommon at my house for these to show up on the menu for special occasions with close friends and family.
RECOMMENDED WOOD Mesquite and hickory at a 50:50 ratio
ESTIMATED COOK TIME 4 hours
SERVES 4
4 Cornish game hens
2 Tbsp All-Purpose Rub
½ cup (1 stick) butter, melted
PREPARATION
Rinse the hens with cold water and pat dry with a paper towel. If you wish to brine them (which I recommend), follow the instructionsin the Smokeology chapter, leaving the hens in the brine for about two hours.
After brining and/or before smoking, sprinkle each hen with approximately ½ Tbsp of the All-Purpose Rub, making sure to get some of the seasoning under the skin wherever possible.
Leave the hens on the counter for 30 to 45 minutes to come up to room temperature while you set up your smoker.
SMOKING
Prepare your smoker for cooking at 225° F to 240° F . If you are using a charcoal, an electric, or a gas smoker, be sure to have enough wood chips or chunks on hand to produce smoke for at least two hours.
Once the smoker is ready, place the hens directly on the grate breast side up. Baste the hens with the melted butter every 45 minutes throughout the cooking process.
Smoke the hens for about four hours or until a digital probe meat thermometer inserted in the thickest part of the breast or thigh reads 165° F . (The thermometer can be inserted at the beginning of the cook time, or you can wait until the hens have been in the smoker for about two hours.)
Place the hens in a pan tented with foil and let them rest for 15 minutes before serving. If you want To crispen the skin, see my tip in the introduction to the Poultry chapter.
Smoked Chicken Gumbo with Andouille
----
Amp up traditional Cajun gumbo by using smoked chicken. The roux is the most important component of this dish, so make sure you have time to spend in the kitchen, stirring leisurely without interruption. It’s fascinating to watch the flour and oil slowly brown to a dark chocolate color, layer by layer. As when smoking meat, patience is the key.
ESTIMATED COOK TIME 2 hours
SERVES 10
1½ cups all-purpose flour
1 cup + 2 Tbsp vegetable oil
2 small onions, diced
2 green bell peppers, diced
4 stalks celery, chopped
1 whole chicken (about 4 lb), smoked , cooled, deboned, and pulled into pieces
1 lb andouille or smoked sausage, thinly sliced
8 cups chicken broth
1 Tbsp Cajun seasoning (such as Tony Chachere’s Original Creole Seasoning), or to taste
1 tsp Tabasco sauce, or to taste
1 bunch green onions, green parts only, thinly sliced
ROUX
In a heavy pan (I use a cast iron pan), whisk together the flour and 1 cup of the oil. Heat carefully over low heat, whisking for a smooth consistency and using a spatula to keep the roux from sticking to the bottom of the pan. Slowly cook the roux until it turns the color of dark chocolate and smells toasted; this takes about one hour for a typical batch. Do not burn or scorch the roux,
FINAL PREPARATION
Brush each piece of fried chicken with wing sauce. Or put a few at a time into a large Ziploc bag with some sauce, zip up the bag, and toss to coat. Place the coated chicken legs in a pan in a warm oven until ready to serve.
Smoked Cornish Game Hens
----
One of my earliest recollections of eating these little hens is when I was visiting the Dixie Stampede in Branson, Missouri, where they are served with piles of side dishes, not to mention bread and iced sweet tea—and no utensils are allowed.
I love to smoke these, and it is not uncommon at my house for these to show up on the menu for special occasions with close friends and family.
RECOMMENDED WOOD Mesquite and hickory at a 50:50 ratio
ESTIMATED COOK TIME 4 hours
SERVES 4
4 Cornish game hens
2 Tbsp All-Purpose Rub
½ cup (1 stick) butter, melted
PREPARATION
Rinse the hens with cold water and pat dry with a paper towel. If you wish to brine them (which I recommend), follow the instructionsin the Smokeology chapter, leaving the hens in the brine for about two hours.
After brining and/or before smoking, sprinkle each hen with approximately ½ Tbsp of the All-Purpose Rub, making sure to get some of the seasoning under the skin wherever possible.
Leave the hens on the counter for 30 to 45 minutes to come up to room temperature while you set up your smoker.
SMOKING
Prepare your smoker for cooking at 225° F to 240° F . If you are using a charcoal, an electric, or a gas smoker, be sure to have enough wood chips or chunks on hand to produce smoke for at least two hours.
Once the smoker is ready, place the hens directly on the grate breast side up. Baste the hens with the melted butter every 45 minutes throughout the cooking process.
Smoke the hens for about four hours or until a digital probe meat thermometer inserted in the thickest part of the breast or thigh reads 165° F . (The thermometer can be inserted at the beginning of the cook time, or you can wait until the hens have been in the smoker for about two hours.)
Place the hens in a pan tented with foil and let them rest for 15 minutes before serving. If you want To crispen the skin, see my tip in the introduction to the Poultry chapter.
Smoked Chicken Gumbo with Andouille
----
Amp up traditional Cajun gumbo by using smoked chicken. The roux is the most important component of this dish, so make sure you have time to spend in the kitchen, stirring leisurely without interruption. It’s fascinating to watch the flour and oil slowly brown to a dark chocolate color, layer by layer. As when smoking meat, patience is the key.
ESTIMATED COOK TIME 2 hours
SERVES 10
1½ cups all-purpose flour
1 cup + 2 Tbsp vegetable oil
2 small onions, diced
2 green bell peppers, diced
4 stalks celery, chopped
1 whole chicken (about 4 lb), smoked , cooled, deboned, and pulled into pieces
1 lb andouille or smoked sausage, thinly sliced
8 cups chicken broth
1 Tbsp Cajun seasoning (such as Tony Chachere’s Original Creole Seasoning), or to taste
1 tsp Tabasco sauce, or to taste
1 bunch green onions, green parts only, thinly sliced
ROUX
In a heavy pan (I use a cast iron pan), whisk together the flour and 1 cup of the oil. Heat carefully over low heat, whisking for a smooth consistency and using a spatula to keep the roux from sticking to the bottom of the pan. Slowly cook the roux until it turns the color of dark chocolate and smells toasted; this takes about one hour for a typical batch. Do not burn or scorch the roux,
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