The Hawthornes just got a new kitchen gadget. It's a stove-top kettle smoker. Put in the drip pan and fill with water. Grill rack goes in. Bird on top.
Cover and smoke for 2+ hours at 190 - 210 degrees. And I'm sorry I forgot to take a picture of my chicken when it was done.But if I had taken a picture, it would have looked something like this. A smoked chicken is not going to last long in the Hawthorne Household. Even without the Hawthornelets, that poor bird didn't have more than 24 hours. After a few smoked chicken sandwiches on buttered and toasted whole wheat bread, with shredded lettuce, diced tomato, diced cucumber, and diced red onion, we were ready to finish off this bird with a smoked chicken salad.
Mix completely. And taste-test. Adjust if you think you're missing something. This was spot on. Loved the smokiness, the crunch and brightness of the celery, and the sweet/tart of the relish. The only thing that could possibly make this any better ... ... is to wrap up all that smoky, meaty goodness in the sweet, crisp, greenness of a Romaine leaf.
One must admire and appreciate self-contained foods. Here's a Rosie Tip #613: After making a chicken, tuna, or turkey salad, add some more mayo and seasonings the second day. The meat has already dried out a bit. Add a few teaspoons of mayo and taste test for the seasonings. You'll be able to bring it up to a new, bright level. With tuna, add a bit of lemon juice.