"Some things just don’t need a set. We’ve been developing and perfecting this ‘simple’ chicken dish for over a year now. Brined for 18 hrs, smoked in the wood fired pavesi oven, slow cooked for 90 mins at 69C, and crisped up at 480C in the wood oven. Always served with a sauce made from the smoked jus left from cooking process, roasted garlic, tahini, salsa verde, and finished w fresh lime #n"
