Chicken in the mediterranean sauce

Cooking time about 3 ½ hours
Low cooking temperature 100 ° C 150 ° C
Smoking water
Chicken
1 chicken raised outdoors if possible, remove the
the refrigerator or freezer until it
or at room temperature.
The Pistou
3x fresh basil leaves
3x tablespoons pine nuts
2x cloves minced garlic
½ cup freshly grated Parmesan
½ cup olive oil
Salt and pepper
Put all ingredients in a robot
mixer until you get a paste
The Marinade
1 tablespoon of salt
1 ½ tablespoon of peppercorns
1x of tablespoon dried rosemary
1x of tablespoon dried oregano
1x of tablespoon coriander seeds
If vouvi add a little spice to the
marinade, you can add a little
pepper flakes.
Mix all in a bowl.
Preparation:
1. Stretch the skin of the chicken, using
a spoon, insert between the pistou
skin and flesh. After adding
a few tablespoons, massage chicken
until the pesto is well spread.
2. Spread the remaining pesto on top
chicken, then add your delicious
marinade over the pesto (this one
help the adhesion of the marinade)
3. Put the chicken on the grill in the
smokehouse (insert receptacle for water
smoking and make sure that coal
or gray)
Close the lid and add wood
smoking. Keeping a temperature of 100
150 ° C, the chicken should be cooked in 3 ½
hours
Remember to use the thermometer
check if it is well cooked,
Tip: Leave the chicken for 10
minutes before cutting and serving.