Remove the backbone: Rinse chicken in cold water, use kitchen scissors to remove loose skin, wingtips. Lay chicken with breast down, snip along both sides of the backbone, through the ribs, easy as trimming stems from fresh flowers. Cut trimmed backbone in half, use with wingtips, neck, fat to make broth. Lay chicken breasts up, press with the palms of your hands till chicken is flat.

Make the fresh trim broth overnight in soup pan with lid. Brown trimmed chicken pieces in dutch oven on low heat in chicken fat. When brown, add 1/2 cup each chopped onion, carrot and celery. When fragrant, add 4 cups of water. Simmer overnight. Scrape meat off the bones, keep the meat. Dispose of bones in garden fermenter. Enough broth to make 4 cups of dinner soup.

Marinade the whole chicken: make cup of strong tea, mix tea, cup of vinegar and cup of soy sauce, garlic and pepper, put in jumbo size ziplock bag. Add chicken, marinade in fridge overnight.

Smoke the marinaded chicken: heat the mesquite charcoal on one end of your barbecue, put your soaked oak wood on top of the grill over the hot coals, add leftover loose tealeaves, lay chicken skin side up next to the fire, smoke half an hour. Glaze chicken skin, brush with warm honey. Smoke half an hour more till chicken leg is loose when wiggled. Rest till handwarm.

Debone the smoked chicken, save the carcass. As soon as smoked chicken is cooled enough to touch, remove breasts from ribcage and breast bone, pull leg and thigh meat from bones, pull wing meat from wing bones. Set bones aside for smoked chicken broth. Slice breasts, wings, legs and thighs 1/2” thick across the grain and serve. Leftover sliced meat is delicious cold on sandwiches, fresh for a week in the fridge.