Our Chief of Staff at work is off getting an operation on her feet. I would have loved to bake her something as a get well gift, but she’s on a very strict diet, so cupcakes are certainly out. It occurred to me I could make her some home-smoked chicken breasts that would certainly fulfil the high protein requirements of her diet. When I was shopping around for my new smoker, I was informed that woody herbs can be used to make delicious smoked goods. I decided on the lemon and rosemary flavour combination for these chicken breasts, hoping the wood from a lemon tree, and woody rosemary would permeate the chicken breasts through the smoking process as well as in the curing.
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To cure the chicken: in a mortar and pestle, pound the Pepperberries and Rosemary leaves to release their aroma and breakdown the Pepperberries. Combine with Lemon Myrtle, salt and sugar. Add the curing spices to the chicken breasts and coat thoroughly. Refrigerate for at least two hours, mixing occasionally to ensure the meat cures evenly. Rinse the chicken breasts thoroughly.
Follow the instructions of your smoker to light coals and heat the smoker. Smoke chicken for about 90 minutes. Use twigs and leaves from a lemon tree and a rosemary bush in addition to some hickory woodchips.