Smoked chicken twins

Yield: 8 servings

Measure Ingredient
2 eaches Baking hens
1 cup Green onions - chopped
½ cup Bell peppers - chopped
½ cup Parsley - chopped
½ cup Celery - chopped
\N \N Dried bread or old toast
4 eaches Eggs - beaten
2 teaspoons Louisiana hot sauce
1 tablespoon Lea & Perrins Worcestershire sauce
8 \N Drops Peychaud's Bitters
2 cups White wine - dry
1 cup Water
½ teaspoon Dried mint - crushed
\N \N Smoked sausage - sliced
\N \N Italian sausage - sliced
\N \N Smoked or fresh oysters - optional
1 cup White wine - dry
1 each Onion - whole, peeled
1 each Garlic clove - whole
1 tablespoon Liquid smoke
1 teaspoon Dried mint - crushed
6 \N Drops Peychaud's bitters
2 tablespoons Lea & Perrins Worcestershire sauce



Cooking Time: 5:00 FROM

: Fred Towner

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make ½ with smoked sausage and ½ with Italian sausage.

Stuff the twins full.

WATER PAN: Put smoker ingredients in the water pan.

SMOKING: Light charcoal and let it burn down. Put soaked wood chips on briquets. Place water pan in smoker and fill with water. Put twins on rack and smoke about 5 hours.

Source: Justin Wilson's Gourmet and Gourmand Cookbook

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