Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 liters of water, 60 grams of sea salt, 30 grams of brown sugar, 120 ml of arak, 2 bay leaves, and 1 teaspoon of black peppercorns in a large pot and heat until the salt and sugar dissolve, then let the brine cool completely.

2. 2

   Submerge the 1.5 kg whole chicken in the cooled brine, ensuring it is fully covered, and refrigerate for 4-6 hours.

3. 3

   Remove the chicken from the brine, pat it thoroughly dry with paper towels, and allow it to air dry in the refrigerator for at least 1 hour for crispier skin.

4. 4

   In a bowl, whisk together 60 grams of white miso paste, 60 ml of tahini, 30 ml of fresh lemon juice, 15 ml of olive oil, 2 minced cloves of garlic, and 0.5 teaspoon of smoked paprika to create the miso-tahini glaze.

5. 5

   Preheat your smoker to 120-135°C (250-275°F) with applewood or cherrywood chips, then place the dried chicken in the smoker and cook for approximately 2-3 hours, or until an internal temperature of 60°C (140°F) is reached in the thickest part of the thigh.

6. 6

   Brush the entire chicken generously with the miso-tahini glaze and continue smoking for another 30-45 minutes, or until the internal temperature reaches 74°C (165°F) and the skin is beautifully caramelized.

7. 7

   Remove the smoked chicken from the smoker, tent it loosely with foil, and let it rest for 15 minutes before carving and serving.