Roasted Smoked Chickens with Caramelized Turnips

Name: Roasted Smoked Chickens with Caramelized Turnips (Poulets Fumés Rôtis aux Raves Caramelisés)
Yield: Yield 6 servings
Cuisine: French
Ingredients: Blanching water from the turnips as needed; 1 cup farm-style chicken broth; Chopped chives; 1 cup brown sugar; 2 chickens, 4½ pounds each, preferably free-range; Kosher salt as needed; ½ teaspoon sugar; 1½ pounds small purple-topped turnips; Butter as needed; Pepper from the mill

Poulets Fumés Rôtis aux Raves Caramelisés

Preparation info

Yield
6
servings

Difficulty
Medium

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

The baby purple turnips arrive in the markets in May and are no larger than an inch. If you have only larger turnips, quarter them and turn their angles to prevent breakage during cooking. Do not undercook the turnips; they must melt in the mouth.

Ingredients

2 chickens, 4½ pounds each, preferably free-range
Kosher salt as needed
1

Europe
France
Main course
May
Savoie
Mediterranean
Gluten-free

Method

Truss the chickens. Pour a gallon of water into a large stainless steel bowl. Add enough kosher salt to make an egg float on its surface. Add the brown sugar and stir very well. Pepper the chickens’ cavities and add the chickens to the pot. Let them soak in the brine 30 minutes. Smoke the chickens 1 hour (use whichever smoker you have, following the directions carefully). Brush the chickens wit