Join our community
Gift voucher
01733685525
Login with Google
- 4 whole chickens (800–900 g each)
- 5 litres of water
- 250 g salt
- 150 g sugar
- 5 garlic cloves
- Black peppercorns and allspice berries
- Bay leaves
- Caraway seeds
- 2–3 smoking wood chunks
£1,707.90
12
Ingredients
Recipe
- Bring water to a boil. Dissolve the salt and sugar, then add the spices. Roughly chop the garlic and add it to the marinade once the water has cooled.
- Pour the marinade over the poultry and refrigerate for approximately 12 hours. Remove the poultry from the marinade, pat it dry, and top with the garlic from the marinade.
- Use your Kamado Bono as a smoker: Set up your grill for indirect cooking, light the charcoal, add smoking wood chunks, place the heat deflectors and stainless steel grates, and wait until the temperature reaches 135°C. Slightly close the top and bottom air vents to maintain a steady temperature.
- Smoke the poultry with the lid closed at 135°C until the internal temperature reaches 74°C.
- After smoking, we recommend wrapping the poultry in foil, placing it in a sealed container, and allowing it to rest. This will soften the skin, making it easier to chew. Enjoy your meal!
12
12
Cart
£9.99
£39.99
£399.00
£14.99
£19.99
£29.99
£34.99
£21.99
£1,049.00
£39.99
£34.99
£12.99