Smoked chicken, cooked at home, it turns out much more flavorful and tastier purchased in the store. In addition, the snack made with one's own hands is completely devoid of all harmful impurities, which not always respectable producers add to the marinade to enhance and improve the taste, and even to mask the stale raw materials.
Next, we will tell you how to make a smoked chicken at home in a smoking smokehouse and reveal all the subtleties and secrets of such cooking.
Smoked chicken at home - recipe in smokehouse
Ingredients:
- whole chicken medium size - 1 piece;
- salt stone not iodized - 90 g;
- granulated sugar - 25 g;
- seasoning for poultry - to taste;
- semisweet white wine - 160 ml.
Preparation
For smoking you need to choose only fresh chicken carcass of broiler breeds. Absolutely unfit for such a preparation is a frozen bird, its meat at best will turn loose and not tasty, and at worst it will fall apart and fall behind the bones during the smoking.
So, fresh chicken rinses with cool water, we save from the remains of feathers and carefully dry it. If there is a need to speed up the process of marinating and smoking, you can cut the bird carcase along the breast and unfold it like a chicken of tobacco.
Now we prepare a spicy mixture for marinating. Mix sugar with salt and a mix of aromatic spices and spices for poultry, pour everything with white semisweet wine and rub the chicken's meat obtained from all sides, outside and inside. For fast soaking, you can leave the chicken for a couple of hours at room conditions, and for the traditional place the clock for five to seven on the shelf of the refrigerator. After a lapse of time, wipe the remains of marinade and spices with napkins and lay the bird on the grill of hot smoked smokehouse. Preliminarily, at the bottom of the device we fill in wet sawdust from alder wood or fruit trees and additionally install a pallet for collecting fat.
The temperature during the entire smoking process should be maintained at 120 degrees. A young poultry bird, cut in the area of the breast, will get into smoke in one hour. For a large large carcase, it will take twice as much time. The readiness of chicken meat is determined by the absence of bloody juice at the puncture.
You can go a little different way by making a bird and making a boiled-smoked chicken. To do this, we pre-cook the carcass pre-cooked in salted water with spices until half cooked, and then put it on the grill of the smokehouse and bring it to full readiness with the help of smoke.
If you have a smokehouse in your home arsenal, then the bird can be cooked in it. To do this, we remove the marinated carcass from the remains of spices, let it dry out a little in the air, and then put it in the device and smoke at a temperature of 40 degrees for about three days.