When I appeared on a television program (see Note) pulling a plump, golden chicken from a foil-lined smoker, it seemed as if every viewer remembered it as a must-have dish. At least that’s the only way I can account for the dozens of requests we get for this recipe most every month! Because a full-size bird is difficult to portion in the restaurant, we serve poussin—baby chickens—instead. At home as well they make a pretty presentation.
If you like to work in advance, you can marina