Smoking chickens: basic principles and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Smoked products always cause appetite and excite the mind, what could be tastier? Even gourmets respect such food, but the main thing is to cook the dish correctly so that its taste does not have flaws.

Today, animal meat, poultry meat, and fish of different varieties are subjected to such heat treatment. Chicken smoking is one of the easiest types of cooking that you can do yourself at home. To date, there are a lot of smoking recipes, but the most important thing is that it is chicken meat that does not require preliminary preparation, which means that it takes much less time to cook. If animal meat is smoked, it must first be dried, and this process is quite laborious.

So, chicken smoking is traditionally cold and hot. I must say that the latter type of processing is most preferable for this type of meat. Cold smoking is performed for a longer time at a temperature of 25 degrees, and hot smoking is performed at 50 degrees and takes a little less time. But both cooking options give us an amazing and unforgettable taste and aroma.

Tothis type of heat treatment at home has become possible, it is necessary to have a special smokehouse at home. You can make it yourself, or you can purchase a ready-made appliance, which is sold in stores in the department for the sale of kitchen appliances. The basic principle of cooking is the processing of meat with hot or cold smoke, so any of the proposed designs has two compartments. In one of them (upper) the product is suspended, and in the other (lower) a fire is kindled, which will become a source of smoke with a certain temperature.

Smoking chickens begins with marinating the carcasses of these birds. To do this, mix a glass of water with a tablespoon of vinegar, add 5 crushed cloves of garlic, s alt and other spices to taste and desire. Mix everything thoroughly and treat the chicken with the resulting marinade. Keep it in this state for about eight hours in the refrigerator, and then smoke it with a cold method for 6 hours. Wood chips are an excellent source of cold smoke, which keep the fire from getting too hot. This is the main technology for cold smoking chicken. It is worth noting that this cooking method preserves the product for a long time.

Cold-smoked chicken, the recipe of which follows, will have an amazing taste if, after cooking, it is dried a little: it will acquire a raw-smoked shade. Prepare a marinade from water, garlic, spices and s alt (proportions are determined based on the size of the chicken). In the resulting mixtureit is necessary to immerse the bird carcass for the night, and if you want to speed up the process, then you can simply prick the chicken with a liquid marinade using a conventional syringe. Then the pickling process is reduced to 3-4 hours. Next, the chicken must be wrapped in several layers of wet gauze and hung over a cold-smoked appliance. You can put branches of fruit trees into the fire, then the chicken will turn out even more fragrant with an exquisite taste. Smoking time lasts from 2 to 3 days (depending on the size of the bird).

As you can see, smoking chickens is a laborious process, but the result is worth it. To speed up cooking, you can divide the bird carcass into parts. Bon appetit!