Mesquite Smoked Barbecue Chicken with Tea Marinade

Turn the fresh broth into a simple rice soup. Bring the broth to a boil, then add the white rice, 1 nest of mung bean noodles, parsley, and chopped green onion. Season with sea salt, black pepper, and celeriac soup flavoring to taste. Reduce to a simmer and cook until the rice is tender.

Prepare the marinade. Brew 1 cup of strong tea and let it cool slightly. In a large bowl or zip-top bag, combine the tea with apple cider vinegar, sweet soy sauce, sea salt, garlic, and black pepper. Add the flattened chicken, coat well, and refrigerate overnight.

Smoke the chicken. Build a two-zone fire in the grill with hot mesquite charcoal on one side. Add the soaked oak wood and a small handful of loose tea leaves over the coals. Place the chicken skin-side up on the cooler side of the grill, cover, and smoke for about 30 minutes. Brush the skin with warm honey and continue smoking for another 30 minutes, or until the thickest part of the thigh reaches a safe internal temperature and the leg moves easily.

Rest and carve. Let the smoked chicken rest until cool enough to handle. Remove the breasts, legs, thighs, and wings from the bones, then slice the meat across the grain for serving. Refrigerate any leftover sliced chicken for sandwiches or later meals.

Make smoked chicken broth with the carcass. Place the smoked carcass in a Dutch oven with the sliced onion, shiitake mushrooms, wild rice, and about 4 cups of cold water. Bring to a gentle simmer and cook for about 1 hour, until the remaining meat loosens from the bones. Remove the bones, pick off the meat, and return it to the pot.

Finish the smoked chicken soup. Reheat the smoked broth gently and add the remaining mung bean noodle nest, parsley, and green beans or peas if using. Season with sea salt, black pepper, and celeriac soup flavoring to taste. Simmer just until the noodles are tender and serve hot, ideally with crusty sourdough bread.