This is another chicken recipe created by instinct. There is no estimate in the ingredients but by feelings. I had followed my grandmother style cooking...everything by estimation. It's funny to think as a Piscesean who is creative and artistic and yet failed in Arts however when come to cooking, managed to come out with something delicious. Maybe this is my hidden talent.
There is a video below how I had marinated the chicken and it was kept in the fridge for 3 nights.
Cary who just arrived from States told us he was a seasoned meat smoker, he hunts and then smoked the meat. He advised how the meat should be cured which I did not know about it.
He gave me a thumbs up for the smoked roasted chicken. We will have to thank our Fan, Steve Bateson for his Bradley Smoker Wood Bisquettes.
INGREDIENTS
- Soy Sauce
- Veitnamese Hoisin Sauce
- Maggie Seasoning
- Worcester Sauce
- Salt
- Cumin Seeds
- Salted Butter
The trick to have the meat juicer was adding salted butter under the chicken skin. Had learnt that many years ago from Jamie Oliver cooking show and it was a success. When slicing the meat, the juices just flows out. My partner prefer this version compare to the Curry mix. The skin was the best part out of the whole chicken.
Cary munching every bit of it
leftover bones for our Boy
