Smoked Chicken Twins

Name: Smoked Chicken Twins
Ingredients: 2 baking hens; 1 cup green onions, chopped; ½ cup bell pepper, chopped; ½ cup celery, chopped; Dried bread or old toast; 4 eggs, beaten; 2 tsp. Louisiana hot sauce; 1 cup water; Smoked sausage, sliced; Italian sausage, sliced; Smoked or fresh oysters (optional); Smoked or fresh oysters (optional); 1 cup dry white wine; 1 cup dry white wine; 1 onion, whole; 1 clove garlic, whole; 1 TBS. Liquid Smoke; 1 tsp. dried mint, crushed; 1 tsp. dried mint, crushed; 2 TBS. parsley, chopped; 2 TBS. parsley, chopped; 6 drops Peychaud’s bitters; 6 drops Peychaud’s bitters; 2 TBS. Lea & Perrins Worcestershire sauce; 2 TBS. Lea & Perrins Worcestershire sauce

Not Identical, No

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2 baking hens

Main course

Method

Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make ½ with smoked sausage and ½ with Italian sausage. Stuff the twins full.

Prepare smoker with these seasonings in the water pan:

Light charcoal and let it burn down. Put soaked wood chips on briquets. Put in water pan and fill with water. Put chicken twins on rack and smoke about 5 hours.