Friday, November 24, 2017

Irish Smoked Chicken

Yes, I know I just gave you a recipe for smoked chicken—the first I’d ever tried. Well, here am I am in Ireland, and what do I find? Smoked chicken—what was elegantly called a chicken crown (translation: just the white meat, neatly bundled and pretty).

I’m hoping to make a local version of a Thanksgiving feast, but with a tiny wonky oven (new one waiting to be installed!) and a small and still unfamiliar kitchen (and not a lot of turkeys to be found), I thought I’d go with simple—but the local version.

The recipe is informal (in other words, I made it up):

1 smoked chicken crown (serves two nicely, with leftovers for sandwiches)

3 cups cooked rice (I used a blend of basmati and wild rice, which could be considered a nod at America)

Chicken stock for cooking the rice

Gubbeen cheese

Smoked salt

Make the rice, using the stock to add flavor. 

When the rice is cooked, butter a casserole dish. Pat the chicken dry. Make a bed of rice for the chicken and lay the “crown” on it. Distribute the rest of the rice around the chicken.

Sprinkle a bit of salt over the whole (I was cautious about this because I wasn’t sure how salty the chicken would be).

Coarsely grate enough of the gubbeen cheese (a Cork specialty, mild in flavor and firm but creamy in texture—it also comes in a smoked variety, but I thought that would be overkill) to make up one cup. Sprinkle the cheese over the chicken and rice.

I added a pat of butter on top of the chicken because I was worried it might be dry.

Preheat the oven to 350 degrees F (180 degrees C around here). Place the chicken in the oven and cook for about 30 minutes, until the chicken is warmed through and the cheese has melted.

Easy and tasty! Give me a few more days (and that new oven) and I may produce something more complicated.

And the next new County Cork book (coming January 2018) is . . .

Many a Twist (Crooked Lane Books), the sixth in the series. A lot of changes coming, and a few surprises.

Find it on Amazon here!


  1. An uncomplicated recipe is always welcome in my kitchen so thank you for sharing this recipe for smoked chicken with rice. Chicken and rice are one of my favorite combinations!

  2. Looks and sounds quite tasty.
    I'm envious of the basmati/wild rice combination. Basmati cooks quickly and wild rice takes a lot longer. How does this mix work?
    Now to find a smoked chicken breast!

  3. Sounds yummy!! What wonderful things you have found there. Already pre-ordered the new release!! Cannot wait