Smoked Chicken Twins

Recipe Ingredients

2		Baking hens
		Stuffing
1 cup	62g / 2.2oz	Green onions - chopped
1/2 cup	73g / 2.6oz	Bell peppers - chopped
1/2 cup	73g / 2.6oz	Parsley - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
		Dried bread or old toast
4		Eggs - beaten
2 teaspoons	10ml	Louisiana hot sauce
1 tablespoon	15ml	Worcestershire sauce Worcestershire sauce
8		Peychaud's bitters
2 cups	474ml	White wine - dry
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Dried mint - crushed
		Smoked sausage - sliced
		Italian sausage - sliced
		Smoked or fresh oysters - optional
		Water Container Seasonings
1 cup	237ml	White wine - dry
1		Onion - whole - peeled
1		Garlic clove - whole
1 tablespoon	15ml	Liquid smoke
1 teaspoon	5ml	Dried mint - crushed
6		Peychaud's bitters
2 tablespoons	30ml	Worcestershire sauce Worcestershire sauce

Recipe Instructions

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine.

Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the twins full.

WATER PAN: Put smoker ingredients in the water pan.

SMOKING: Light charcoal and let it burn down. Put soaked wood chips on briquettes.

Place water pan in smoker and fill with water. Put twins on rack and smoke about 5 hours.

From Justin Wilson's Gourmet and Gourmand Cookbook

Source:
Bill Wight

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