How to smoke chicken in a hot smokehouse
Smoked chicken is used in cooking not only as a stand-alone dish. Its meat can be a part of various salads, snacks. Smoked chicken will also decorate the first dishes with its taste and aroma - pickles, though. There is more than one recipe for second courses using it.
Smoked chicken can be prepared in two ways: hot and cold. It depends on the type of smokehouse available. Both methods are suitable for smoking at home.
Smoked chickens, sold in stores, often treated with "liquid smoke" - a special composition, thanks to which the taste of the smoked product is reached without use of a smokehouse. However, such meat is impregnated with harmful substances, so it is better to prefer smoked chicken, cooked at home.
Hot smoked chicken at home
Hot smoking is a type of smoke treatment of a product, at which the temperature in the smoking chamber rises to 100 degrees Celsius and above, the meat is cooked and smoked, very soft and gentle. Cooking time in a hot smokehouse - about an hour or two, however, the shelf life of such a product is short.
Preparing chicken for hot smoking is marinating or salting. Pre-carcass should be thoroughly washed and get rid of excess moisture.
Hot smoked chicken in a smokehouse: Recipe number 1
- Salt is taken for one bird at the rate 20 grams per kilogram of meat, pepper, set of spices. These can be Provencal herbs or hops-suneli or spicy spices - if desired. You can do with a standard set of "salt + pepper". Rub the chicken well on the outside and inside with a mixture of salt and spices and wrap in cling film or put in a plastic bag, sleeve.
Keep for several hours, can be left overnight. Then get the carcass, hang for airing for an hour or two, because excess liquid in the smokehouse is useless. Place in a smoking chamber on 30-50 minutes depending on the size of the chicken and the characteristics of the smokehouse. After smoking, ventilate.
Secrets of smoking a goose at home
- For the marinade in boiled almost cooled water add salt at the rate of a tablespoon 2 liters, bay leaves, sweet pepper peas, chopped fresh or dried garlic. You will also need this proportion 2 teaspoons of sugar and a teaspoon of vinegar essence. You need to cook so much marinade, so that the chicken is completely covered. Keep for at least 24 hours, to ventilate, to smoke.
- On a chicken weighing 2 kg take a tablespoon topped with salt, coarsely chopped onion, crushed 2-3 garlic cloves, grind 3 cardamom tricks and 5 coriander seeds. Fill all this with water - about two liters, add a tablespoon of pepper (peas) and 2-3 bay leaves. Bring to a boil and cook for three minutes. Put the bird in the cooled brine and leave for a day or two, depending on the size of the carcass. Dry for about three hours before smoking. After smoking, also ventilate.
Cold smoked chicken in a home smokehouse
Cold smoking - product processing, for which chilled smoke is used. The temperature in the smokehouse does not rise higher 30 degrees Celsius, the smoking process lasts several days. Meat is drier and tougher, than when hot smoking, however, it can be stored much longer.
The carcass can be cut in half on the chest and back - the halves are better smoked, it is also suitable for hot smoking, and for the cold.
Recipes for cold smoked chicken:
- Mix a teaspoon of salt per kilogram of meat, half a teaspoon of sugar, fragrant and ground black pepper, a quarter of a teaspoon of citric acid, three chopped garlic cloves and three juniper berries. Thoroughly grate the chicken mixture and store in the cold. The ambassador lasts for two days, smoking - the same. The meat must be ventilated before and after smoking.
- Rub the bird with salt and leave in the cold 4 years. Boil two chopped onions with water, chopped parsley root, three tablespoons of lemon juice and 100 grams of butter, you can add hot or spicy sauce to taste. Keep the chicken in the cooled solution for a day, hang to dry on 3 years. Smoked 2-3 days of cold smoke, it is desirable to get the carcass once a day for several hours. After smoking, ventilate.
This recipe involves this serving: smoked chicken cut into pieces, spread with mustard, fry in fat, fold on a plate, sprinkle with fried onions and herbs.
Smoked chicken is not a dietary product. It's quite high in calories, often a fatty dish, so people, prone to obesity, it is not necessary to abuse such dish. Smoked people should be treated with caution, having problems with the gastrointestinal tract. To avoid harmful substances entering the body, formed by smoking, it is desirable to remove the skin from smoked chicken.
