Recipe "chicken smoked":
- chicken whole or parts of it
- salt - 100 g per 1 liter of water
- bay leaf - 4-5 pc.
- ground pepper - 1 tablespoon
- Garlic - 3-4 cloves
- seasoning for chicken - 2 tablespoons
Step by step recipe for cooking
Prepare the ingredients.
Tselikov desirable carcass cut and expanded book.
Spices, garlic, Lavrushka, pepper, salt to omitwater, brine and bring to a boil. Boil for 2-3 minutes and turn off. Brine cool to room temperature and it is omitted in the chicken. Since it is necessary to cut off the excess fat in the tail area, as well as the excess skin of the neck. And of course, before salting chicken should be cleaned inside and out. The meat should be covered with brine everything! To do this, cover the meat dish and put a small weight. Chicken in the brine must be refrigerated day. This time is enough for salting chicken.
Then pull out the chicken from the brine and washedrunning water. Dangle it in a couple of hours, to glass excess moisture. The ideal is to hold the chicken in the draft, for podvyalivaniya (in my time it was not). Wiping the chicken with paper towel and leave for 30 minutes, so that it dried out (to speed up the process of the meat can dry the hair dryer, cold air).
Fall asleep alder sawdust smokehouse about 1a handful of. Put the pan to drain grease (you can close the tray with foil, so you are easier to clean), put the chicken on the grill (the chicken pieces should not touch each other and smokehouse walls, close the lid smokehouse.
We put the smokehouse for a maximum fire, the fire within 10 minutes of moderate to diminish. Total Time smoked chicken for 30-40 minutes.