- Oct 6, 2012
- 28
- 11
I make rosemary chicken frequently, keeping a couple large rosemary bushes planted near the grill everywhere I have a grill (home and at the lake-house)...
This last year's drought killed both of the bushes at my house, despite my attempts to keep them watered. So no fresh rosemary, just a couple lifeless clusters of fragrant twigs.
Preparing the evening meal of grilled chicken breast, I was looking at my dead bushes, lamenting the fact I didn’t have any fresh rosemary, when I had an idea… I cut off one large branch of twigs, and near the end of the cook, tossed in on the hot coals, then closing the vents to prevent a flare-up. I let the grill cool as it quick-smoked the chicken, to give me time to get the rest of the meal ready.
My dinner guests were floored by the entire meal, but the chicken in particular was a big hit. It was clearly rosemary chicken, but the rosemary flavor had a smoky character, more like a hardwood smoke than the normal rosemary flavor I’m used to. It was pretty amazing. The rosemary wood was little more than thin twigs, but it gave off a very strong smoke.
One of the side-dishes formed a perfect compliment, it was a sliced and roasted butternut squash with crispy sage leaves fried in butter, poured over the squash. A very simple dish that really tasted like a lot of work was put into it. I didn’t think to take any pictures until the meal was consumed, so I’m sorry I can’t share a photo…
I’ll be trying other herb-based smokes in the future. I’m sure this isn’t anything new, but it is worth reminding the innovative cooks that traditional wood smoke isn’t the only kind of smoke to try. Just be careful, spice smoke can be too strong. I could tell by the flavor of my chicken that just a little bit more rosemary would have ruined the meat. As it is, very little of the rosemary branch was consumed, probably two or three twigs was all that was needed.
I will be digging the bushes up, and chopping and bagging the remains for future cooks, I have enough rosemary twigs to last quite a long time, plenty to get me to spring when I replant my bushes.
This last year's drought killed both of the bushes at my house, despite my attempts to keep them watered. So no fresh rosemary, just a couple lifeless clusters of fragrant twigs.
Preparing the evening meal of grilled chicken breast, I was looking at my dead bushes, lamenting the fact I didn’t have any fresh rosemary, when I had an idea… I cut off one large branch of twigs, and near the end of the cook, tossed in on the hot coals, then closing the vents to prevent a flare-up. I let the grill cool as it quick-smoked the chicken, to give me time to get the rest of the meal ready.
My dinner guests were floored by the entire meal, but the chicken in particular was a big hit. It was clearly rosemary chicken, but the rosemary flavor had a smoky character, more like a hardwood smoke than the normal rosemary flavor I’m used to. It was pretty amazing. The rosemary wood was little more than thin twigs, but it gave off a very strong smoke.
One of the side-dishes formed a perfect compliment, it was a sliced and roasted butternut squash with crispy sage leaves fried in butter, poured over the squash. A very simple dish that really tasted like a lot of work was put into it. I didn’t think to take any pictures until the meal was consumed, so I’m sorry I can’t share a photo…
I’ll be trying other herb-based smokes in the future. I’m sure this isn’t anything new, but it is worth reminding the innovative cooks that traditional wood smoke isn’t the only kind of smoke to try. Just be careful, spice smoke can be too strong. I could tell by the flavor of my chicken that just a little bit more rosemary would have ruined the meat. As it is, very little of the rosemary branch was consumed, probably two or three twigs was all that was needed.
I will be digging the bushes up, and chopping and bagging the remains for future cooks, I have enough rosemary twigs to last quite a long time, plenty to get me to spring when I replant my bushes.
