Smoked Chicken

“Where can I buy smoked chicken?” a friend asked. I had to confess I didn’t know. But I do know how to make it. Try this, it’s easy and soooo tasty. But don’t forget to cover your oven tray with foil unless you have one of those posh ovens that self-cleans at the touch of a button. All you need is
1 chicken
some Chinese five spice
sea salt
2 oranges, cut into thin slices
1 pkt keemun or lapsang souchong leaf tea
a few sprigs lavender or rosemary (optional)
dark soy sauce
Preheat the oven to 220 degrees C. Cut the chicken down the backbone but not right through “Break” legs and wings by twisting the joints, but fold outwards, do not break off. Mutilate the chicken by biffing it with a mallet (or a half brick wrapped in tinfoil!) – you want it squashed and flat. Pull off any small bones that come loose. Rub the skin side with 5-spice and sea salt. Wrap your roasting tray in tinfoil and scatter the tea, orange slices and lavender sprigs on the tray. Place the chicken, skin side up on an oiled rack just above the tray and roast for 1-11/4 hours, turning twice at 20 minute intervals, sprinkling the chicken with a little soy sauce each time you turn. Chop into pieces and eat, hot or cold. Delish!