• Poulet boucané

    Boucané chicken

    Plat de résistance

    Préparation

    30 minutes

    Cuisson

    30 minutes

    Boucanée cuisine is the process of steaming meat or fish in smoke. Its main advantage was that it allowed the meat to be stored for six months. It will be taken over by the pirates present in the area who will entrust buccaneers in the various islands to provide them with pork, wild boar and beef. This meat was then sold to crews who sometimes left for long crossings. Today the buccaneer is still used to cook meat but more with the aim of consuming the meat immediately. Many roadside vendors sell whole smoked chickens.

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Ingredients

For 6 servings:

  • 1 chicken of 1.5 kg
  • 4 feet of cives
  • 4 limes
  • 15 cl of oil
  • 1 large onion
  • 3 cloves of garlic
  • 6 tomatoes
  • Sawdust
  • 1 smokehouse
  • 1 chilli
  • Thyme
  • Parsley
  • Salt
  • Pepper
Preparation
  1. Clean the chicken thoroughly, removing fatty parts and other debris.
  2. Chop the spices (chives, garlic, onion, thyme, parsley and chili).
  3. Squeeze the lemon juice over the chicken then salt and pepper it.
  4. Let it marinate for 30 to 40 minutes.
  5. Place the sawdust in your smoker, taking care to even out the bottom.
  6. Remove the grid.
  7. Take the chicken and place it on the grill then close the smoker.
  8. Light the fire and place the smoker on the stove.
  9. After 30 minutes, open the smoker to check the doneness of the chicken.
  10. Once the chicken is cooked, remove it from the smoker.
  11. Let it cool and then if you wish, separate the different parts of the chicken.
  12. Do not hesitate to pour over the Creole sauce.
  13. Serve hot, preferably with légumes pays or rice.
  14. You can taste!