Backyard Smoked Chicken

Michael’s quest for flavour leads him down a delicious path. Wood smoke roasted chicken, spaghetti squash salad, brown rice and apples satisfy his flavour craving.

• Brown Rice with Apples
• Smoked Sardines
• Spaghetti Squash Salad
• Wood Smoked Roasted Chicken

Brown Rice with Apples

Yield: 4

Ingredients:

Brown Rice with Apples

• 1 cup of brown rice
• 2 cups of apple juice
• 1 tbsp of cinnamon
• 1/2 cup of raisins
• 1 x apple, chopped
• Salt and pepper

Directions:

Brown Rice with Apples

1. Put rice, juice, cinnamon, raisins and apple into a medium-sized pot. Bring to a boil and then cover with a tight fitting lid. Reduce heat and let simmer until rice has absorbed all of the liquid and is tender, about 30 minutes.

Smoked Sardines

Yield: 1

Ingredients:

Smoked Sardines

• 1 can of sardines
• 1 tbsp of grainy mustard
• 1/4 cup of alfalfa sprouts
• 2 tbsp of extra virgin olive oil
• Fresh ground pepper

Directions:

Smoked Sardines

1. Open tin of sardines and leaving them in the tin, spread mustard over top of them. Sprinkle the sprouts on top and drizzle with olive oil. Finish with freshly ground pepper.

Spaghetti Squash Salad

Yield: 4

Ingredients:

Spaghetti Squash Salad

• 1 x spaghetti squash
• 1 cup of prepared pesto
• 1 cup of sun dried tomatoes, chopped
• 1/4 cup of parsley, chopped
• 2 tbsp of balsamic vinegar
• Salt and pepper

Directions:

Spaghetti Squash Salad

1. Preheat oven to 400 degrees.
2. Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When it’s cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.

Wood Smoke Roasted Chicken

Yield: 4

Ingredients:

Wood Smoke Roasted Chicken

• 1 cup of salt
• 1 cup of sugar
• 1 gal of water
• 1 x whole chicken, weighing about 2 pounds

Directions:

Wood Smoke Roasted Chicken

1. In a bowl large enough to hold the chicken and liquid, add salt, sugar and water. Stir until dissolved. Place chicken into the brine and let soak in fridge for 2 hours.
2. Build a large hot hard wood fire in the bottom of an old barbeque and when it’s burned down to the coals, brush them to one side.
3. Place a rack over the other half of the barbeque.
4. Rinse brined chicken and pat dry. Place it on the rack and add 2 or 3 fresh pieces of wood to the fire. Smoke roast for 1 hour or until the chicken reaches an internal temperature of 165 degrees. Slice the breast meat, remove legs and serve on a platter.

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