Clay-Oven Chicken

将Shiitakes和Peppercorns放在培养基中的8夸脱库存，烹饪，搅拌，直到香味和胡椒开始流行，大约8分钟。加入酱油，绍兴，大豆酱，茶叶，姜，盐，4杯水，1/2杯大蒜丁香，2茶匙小茴香种子到锅;煮沸高。将热量减少到中低，并煮沸，露出，直至味道注入约30分钟。从热量中取出锅，加入葱。加冰;让步，偶尔搅拌，直到冰融化。在盐水中淹没鸡，如果需要，将它们称重。覆盖并冷却至少2小时或一夜之间。

从盐水中移除鸡，刮掉粘在皮肤上的任何固体，并将鸡放在一边。将2杯盐水倒入一个细丝网过滤器进入小平底锅;丢弃固体和剩余的盐水。将保留的盐水带到培养基中，煮至约20分钟的约1/2杯。

Open vents of a kamado-style grill completely. Light 2 charcoal chimney starters filled with lump charcoal. When charcoal is covered with gray ash, pour on grill’s fire grate. Insert cooking grate; close grill lid, and bring internal temperature to 250°F to 275°F. Maintain temperature 10 to 15 minutes.

Tuck wings under chickens. Place chickens, wing ends up, on vertical roasters with drip pans removed. Place roasters in a 16- x 12-inch aluminum roasting pan with handles; fill pan with remaining 5 cups water and remaining 1/4 cup garlic cloves. Brush chickens with 1/4 cup reduced brine, allowing excess to drip into pan. Transfer pan to center of grill. Close grill lid, and smoke, basting with pan drippings and remaining 1/4 cup reduced brine every 30 minutes, until a thermometer inserted in thickest portion registers 150°F, 1 hour and 30 minutes to 2 hours.

用锅滴刷鸡，并撒上乳房剩余的2茶匙小茴香种子，压制坚持。关闭烤架盖，继续吸烟，直到皮肤是金色的棕色和一个温度计插入大腿和乳房寄存器160°F，30至45分钟。从烤架上移除鸡;让烘烤器休息直到温度计寄存器165°F，约15分钟。将鸡转移到服务拼盘。用柠檬半环装饰，并用平底锅滴用。