Southern pulled chicken – Zuid-Franse geïnspireerd

Southern pulled chicken – Zuid-Franse geïnspireerd

Being a week on holidays in the south of France gives a lot of inspiration to start cooking. After a week without my BBQ’s it was more than time to admit to the smoking addiction. As soon as we came home I lit the Pelletsmoker to make some Southern Pulled chicken. Inspired by the tons of Poulet Roti that can be found all over France. This version of smoked Pulled Chicken is spiced with the Poulet Roti spices and braised in a combination of Vermouth, orange and green herbs. Served with the Braised Fennel Salad I posted last wednesday! Are you planning any inspiring holiday? I’m curious to hear all about it! Have fun!

Disclosure: This post contains affiliate links. all opinions shared are honest and personal.

Southern Pulled Chicken – French Style
Prep Time
5 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 35 mins
 
Still trying to hold on to the holiday feeling by making some recipes inspired by the southern vibes I felt in the south of France last week. Poulet Roti is found allover France and makes a delicious chicken dinner. I’ve tried to make a pulled chicken version based on the flavors of this french classic meal with some additional southern flavors. Have fun!
Course: Chicken, Main Course
Cuisine: French, Southern
Keyword: asian style, bbq, chicken, Coldsmoked, French, grill, ironwood, pellet, pelletsmoker, Poulet roti, pulled chicken, smoked chicken, Traeger
Servings: 4 people
Ingredients
  • 6 Chicken Thighs
Spicemix
  • 1 Tbsp Cumin Powder
  • 1/2 Tbsp Cinamon Powder
  • 1 Tbsp Salt
Braising
  • 2 oranges
  • Rosemary
  • thyme
  • 1 sip red vermouth
Instructions
Smoking the chicken
  1. Mix the cumin powder with the cinnamon powder and salt and rub the chicken thighs thoroughly.

  2. Start your BBQ/smoker for an indirect session at low heat (between 75°C en 120°C). I've used the Traeger pelletsmoker with cherry wood pellets. When using another type of BBQ you need to add some smokewood chunks to the fire.

  3. Smoke the thighs to an internal temperature of 70°C.

Braising
  1. Take 2 sheets of butcher paper and put some orange slices on top of one of the sheets. Put the smoked thighs on top of these. Add the green herbs and put some more orange slices on top.

  2. Fold the butcher paper to make a "bowl" and pour a sip of red vermouth (or wine) over the chicken. Fold the package together and fold another sheet of paper tightly around the chicken.

  3. Put the package back on the smoker at a temperature from about 150°C until the thighs reach an internal temperature from about 90°C and fall from the bone.

Pulling the chicken
  1. Remove the butcher paper and save the braising liquid. Add all of it to a fireproof plate. Pull the thighs and mix with the braising liquid. Add some more of the orange juice if desired.

Serve with your favorite fresh tasting salad. You can take a look at the braised fennel salad with carrots I've posted recently! Have fun smoking!
Recipe Notes

You can replace the butcher paper by thin foil if you can’t find it in your region. 

Pagina's: 1 2



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