This our pasture-raised chicken from our partner farm outside of Khao Yai - first brined with pink salt and a dash of unprocessed brown sugar and then smoked for 2 hours in Chef Pam's smoker! Make a fantastic main course for your next home cooked dinner for 2-3. -- Chef Pam is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats. For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours. If you're looking to cook your own bird, check out our pasture-raised capon chicken. -- Reheating instructions: Defrost and then wrap in foil and bake in the oven at 180C until hot throughout. Ingredients: Free-range baby chicken, pink salt, unprocessed brown sugar