Chicken meat - loved by many products, and smoked chicken refers to the category of retail delicacies. And if you think that it is impossible to cook at home, then we answer: "You can! And it turns out very tasty. "
In this material we will tell our users that it is homemade smoking chicken, and how to properly implement it.
First of all, you should consider that there are two ways of smoking: hot and cold. They are similar, and differ only in smoke temperature in the smoke container.
In the smoking smoked smoking temperature should be at least 100-150 ºC. In the cold method, the initial product is subjected to smoke at a temperature not higher than 40 ºC, but the process goes much longer.
The chicken can be smoked both completely and parts (wings, legs, breast), the choice is yours.
Attention! A chicken carcass, which was subjected to freezing, can not smoke.
Preparatory stage
To begin with, the chicken need to be chopped, as the marinade is the product that the chicken meat is moisture, will fight it from drying out during smoking and adds spicy and refinement to be prepared smoked smoked smoked smoked smoked.
We give the two most common composition of the ingredients for the preparation of marinade.
Marinade for smoking chicken (classic)
For its preparation requires the following ingredients:
- chilled chicken;
- 150 gr. olive oil;
- 100 gr. lemon juice;
- 2 tablespoons of a mixture of dry spices for chicken;
- 2 table lodges of fresh crushed parsley;
- 2 tablespoons of liquid honey;
- 3 softened cloves of garlic;
- 1 teaspoon salt (without a slide);
- black ground pepper (added to taste).
- 150 grams of kefir;
- 1 teaspoon of sugar;
- 50 grams of olive oil;
- 2 tablespoons of dry spices for chicken;
- 2 of the sophisticated clove of garlic;
- salt and black ground pepper to taste.
All ingredients are mixed, after which the carcass or its individual parts are thoroughly rubbed, fit into the container and left to marinate for 8-10 hours.
In addition to picking, for homemade smoking, chicken can be used by a method of preliminary wet ambassador.
- 1 glass of salt;
- 3 cloves of garlic;
- 3.2 liters of water;
- bay leaf and black peas (to taste).
The prepared mixture is boiled for 3-5 minutes, then cooled to room temperature, after which the chicken carcass chicken car wash is immersed in the resulting solution. With this method, the preparatory stage is obtained longer - in the brine, the chicken should be from 15 to 20 hours.
Preparatory stage
It consists of several stages:
- 2-3 handustrians of Olkhovy sawdust are falling asleep in the smokehouse, the chicken runs down, the chicken is suspended and the cover is closed.
- The smokehouse is placed on the maximum fire, heats up on it for 10 minutes, after which the flame is reduced to moderate. The smoking process of chicken at home lasts 1.5 hours.
- After the specified time, the smokehouse is removed on fresh air and opens. If the poultry crust acquires a characteristic brownish-golden color, and the meat itself moved away from the bone, then these signs that the product is ready, and you can try it. Bon Appetit!
