Smoked chicken twins
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Baking hens |
| 1 | cup | Green onions - chopped |
| ½ | cup | Bell peppers - chopped |
| ½ | cup | Parsley - chopped |
| ½ | cup | Celery - chopped |
| Dried bread or old toast | ||
| 4 | eaches | Eggs - beaten |
| 2 | teaspoons | Louisiana hot sauce |
| 1 | tablespoon | Lea & Perrins Worcestershire sauce |
| 8 | Drops Peychaud's Bitters | |
| 2 | cups | White wine - dry |
| 1 | cup | Water |
| ½ | teaspoon | Dried mint - crushed |
| Smoked sausage - sliced | ||
| Italian sausage - sliced | ||
| 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 | Drops Peychaud's bitters | |
| 2 | tablespoons | Lea & Perrins Worcestershire sauce |
Directions
STUFFING
WATER CONTAINER SEASONINGS
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