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Bush cooking with Roothy: Smoked Chicken

By John Rooth, 29 Sep 2016 Bush Cooking

Maximise the flavour of your bush tucker by smoking the chook.

Bush cooking with Roothy: Smoked Chicken

THERE are so many ways to cook a chook in the outback. You can grill it, fry it, cook it under or on top of coals, and you can even smoke it.

Not a fan of smoking your chicken? Check out these alternative recipes: Mango Chicken, Chook Amigo, or Chilli Beef.

Before you even handle any of the food, it’s important for the smoker to reach a decent temperature.

Once the smoker is billowing away, it’s time to get started.

To kick off this simple campsite cuisine, mix three to four tablespoons of brown sugar with a generous sprinkle of salt and pepper.

The next ingredient is strictly optional, but essential for Roothy’s troops: chilli flakes.

Shake on plenty of thyme, and then add onion flakes – a great alternative if you’re in a remote location and can’t carry fresh food. Roothy keeps a jar stored in Milo for such occasions.

That’s pretty much all there is to it – the dry mixture is ready to be applied to the chook fillets.

Cut the chicken into half-inch shreds and, after stirring the mixture, apply the dry mix to the chook pieces.

Place the coated chicken fillets into the already-smoking smoker, replace the lid, and then sit back and enjoy a coldie for about 15 minutes.

Check that the chicken is thoroughly cooked through and there ain’t no pink bits!

This tasty treat is incredibly simple to put together, and the kids will love it!