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Smoked Chicken
2 baking hens
1 c green onions, chopped
1/2 c parsley, chopped
dried bread or old toast
2 tb Louisiana hot sauce
8 drops peychaud's bitters
1 c water
smoked sausage, sliced
smoked or fresh oysters, optional
Italian sausage, sliced
1/2 c bell peppers, chopped
1/2 c celery, chopped
4 eggs, beaten
1 tb Worcestershire sauce
2 c white wine
1/2 ts dried mint, crushed
1 c white wine
1 garlic clove
1 ts dried mint, crushed
2 tb Worcestershire sauce
1 onion, whole, peeled
1 tb liquid smoke
6 drops peychaud's bitters
Mix dressing with vegetables, bread, eggs, seasonings, and wine.
Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff
the hens full.
PAN: Put wine, garlic, mint, Worcestershire, onion, liquid smoke
and bitters in the water pan.
Light charcoal and let it burn down. Put soaked wood chips on
briquets. Place water pan in smoker and fill with water. Put hens
on rack and smoke about 5 hours.
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Smoked Chicken 07