Allyson Gofton - Smokin’ Hot Chicken

Smoking was a process used centuries ago to preserve foods, especially fish, which was once a main stay of many diets and then later meat. It was an adjunct to salting and drying in the preservation of foods during bountiful times for use when food sources were bleaker in colder months and also for trade. The preservation qualities of smoking lies in the tarry substances which, are deposited on the foods during smoking and depending on the wood used, beech, oak, hickory or manuka, will impart their own unique flavour on the foods. Smoked chickens are first rubbed with a spice or brine mix before being hot smoked allowing them to cook while gaining a sweet smoked flavour.

Recipe:
Chicken Rillettes With Mustard Biscuits
Combine plain and smoked chicken for a party treat.

Ingredients:
1 double smoked chicken breast, without skin
1 single chicken breast, without skin
100 grams butter
3 garlic cloves, peeled and roughly chopped
2 spring onions, finely chopped
200 grams ricotta cheese

Flat mustard biscuits:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon mustard powder
2 tablespoons chopped fresh herbs (parsley, thyme or dill)
50 grams butter
About ¾ cup milk

Method:

1. Finely slice the smoked and plain chicken.
2. Heat half the butter in a frying pan and cook the garlic over a moderate heat for 2 minutes, then lift out with a slotted spoon and discard.
3. Add the plain chicken to the hot pan and cook gently over a moderately low heat until just cooked. Add the smoked chicken to the pan and cook until the chicken has heated through and begins to fall to pieces. Remove from the heat and cool thoroughly.
4. Place the chicken, spring onion, ricotta and remaining butter if using into a food processor and pulse until roughly chopped but not smooth like a pate.
5. Press into a 2-cup capacity serving dish. Cover and refrigerate until serving with flat mustard biscuits.
   
   Flat mustard biscuits:
6. Sift the flour, baking powder, salt and mustard powder into a bowl. Stir in the fresh herbs. Rub in the butter until the mixture resembles crumbs.
7. Using a palette knife, mix in sufficient milk to form a soft dough. Turn out, knead into a ball and divide in half.
8. Roll each half out to a 10-12cm circle and cut into 6 wedges.
9. Place wedges on a baking tray. Brush with milk to glaze.
10. Bake at 230ºC for 15 minutes until well risen and golden. Serve split in half, hot or cold.