Chicken is a favorite view of meat for many people thanks to a light and excellent taste. Smoked chicken - a favorite way to cook this bird for many children and adults. Make smoked chicken at home is not as difficult as it seems.
Smoke meat and bird began in ancient times. True, the product was treated with wood smoke for disinfecting from dangerous bacteria. In modern conditions, smoking aims to give a special taste and fragrance with dishes. Smoked chicken can be seen on the shelves of many stores. However, there is a tasty smoked chicken, compared to the one that is sold in stores. This is a bird smoked at home. But first things first.
Preparation of chicken to smoke
Before learning to smoke, the chicken marina. The number of modern recipes for marination is calculated with tens. Each of them has its own characteristics, but the classic option can be considered verified. For him, fresh chicken is taken. The carcass rolls along the breast so that the meat is better proof. The larger the bird, the more marinada is required.
Smoking brine
The meat is washed under tap water and stacked in the container. In the pan poured water, which is brought to a boil. After that, the water turns off for several minutes for cooling.
As soon as the water cools, salt, bay leaf, black pepper, hammer coriander, finely chopped garlic to taste are added here. All seasonings are added in arbitrary quantities, but if you feel that you moved, you can soak the chicken in ordinary water.
Next, marinade is stirred so that all the salt dissolved. After that, they pour him into a carcass chicken so that he covers it completely. Capacity is covered with a lid. After that, leave it in a cold place for several hours.
The following method of making marinade does not involve the use of fluid. The chicken is simply rubbed salt and seasonings, wind foil and lay out in the refrigerator for a day. After that, they wash it under running water and wipe dry. In this case, you can use a towel or napkins. After wiping, the bird is hanging in air to insist. If you skip this item, the chicken meat will be rigid and tasteless.
Preparation of smoke smoke
The smoke should be washed, if you have accumulated fish or meat before. In the pallet you need to pour sand or lay foil so that you can easily clean it in the future. On the bottom you can put sins or sawdust. If you decide to take advantage of smoked sawdresses, it is better to take Olkhov.
If it is a sliver, it is necessary to put beech or oak, but the oak is preferably soaked in advance and then dried.
Smoked process
Hot smoked chicken
It all starts with the ignition of the campfire. Someone does not like the very open fire very much, and the smokehouse has to be washed at the end of all manipulations, since it becomes black.
The chicken is put on a belly down, after which it is covered with a lid and put on fire. After that, the hydraulic was poured and go to smoke. The optimal temperature for smoking is 110-120 C. The process takes about an hour. The old models of smokehouse work in such a way that sometimes formed on the nagar cap dries on the products and gives them non-festive black spots. If you have such equipment available, you can remove the cover while smoking and wash it with water quickly, after which you wipe dry.
After smoking, the chicken must be left for cooling. As you know, cooled smoked breaths. As soon as the chicken cools, it will be necessary to spend on her hand. This will make rid of extra spices.
The chicken is wrapped in the specified recipe, it turns out soft and very fragrant. Something she resembles a grill chicken, but at the same time it has a decent smoked flavor and aroma.
If you have an electrocrust, then there will be no smoke problems. You can only turn on the device and download the ingredients. Marine the chicken for smoking in the electrocrust should also be as well as for ordinary smoking. The procedure is similar, but in this case it is fully automated and does not require constant control.
Chicken Cold Smoked
Anyone can sculpt the chicken at home. This requires only free time and patience. Marinated chicken smoke through cold smoking is somewhat longer than with hot. The chicken should be in smoke, at least 3 days. Temperature must be kept at 40 degrees. The bird carcass turn over once a day and check the degree of its readiness. To do this, pour meat with a knife. If blood does not appear, it means that the chicken is ready. Skip the chicken in the smoke from the first time it turns out not for everyone. To facilitate the fate of newcomers, there is a special cooking technology.
There is a so-called half-rally smoking chicken when the hot smoke is mixed with cold air. This is achieved simply. You open the shock cover. The smoking temperature should not be more than 80 degrees, otherwise your chicken will not break down, and simply weld. Marinade for smoking chicken can be prepared as described above.
Smoking the chicken in the staff is possible not only at home, but also in nature. In the latter case, the smokehouse can be built from remedies. For example, you can take a brick focus for firewood and the usual steel bucket.
People who did not have to earlier to smoke the chicken, try various temperature modes and experiment. But it can be fraught with spoiling products and moods due to failed dishes. Hot smoked chicken in the smoke should be 12 h, after which it insists in the fresh air for a couple more hours. Cold smoking chicken suggests a longer preparation period. Accordingly, the shelf life of the chicken is also more. Extend the shelf life of the bird so that the product does not lose its taste, you can use the usual refrigerator.
Storage smoked chicken
Smoked chicken are often taken with him on the road passengers of long-distance trains. Why? Because it can be easily eating it the next morning. And yet what are the timing of storage smoked at home the chicken and how best to save it?
Freezing in the refrigerator is considered the most faithful and safe way. Housewives on various forums often discuss this issue. Someone does not recommend this to do, hinting on the fact that the chicken will become insufficiently elastic. Others advise freeze so that smoked products do not lose their properties and have not spoiled.
Of course, any food is tastier in freshly prepared form. But if you can't immediately eat all the surpasses, it is better to use the freezer than to give the abyss of a tasty and useful product.
For example, if you have prepared the on the eve of the holiday smoked breast or ham, you can put them in the freezer, and then to the desired time to defrost them. You can cook with meat some salad or Solyanka Soup, and on the same day. But if you want to freeze ready-made salads from smoked sternum, then know what you can not do that.
How to properly store smoked chicken in the freezer:
The chicken is divided into portion pieces;
Wrap in the food film every piece;
Put into polyethylene packages;
Send to storage in the freezer for a period of no more than 2 weeks. If the bird was frozen in fast and deep freezing, it is possible to store it up to a month. Decoration preferably in the refrigerator. Someone uses a microwave, but such a solution is not the most successful. Smoked chicken can become tasteless.
It is better to give a chicken to lean gradually without sudden temperature transitions. It applies to any meat, as well as fish and minced meat.
What if there is no refrigerator nearby? It is necessary to search for rooms where optimal temperature and ventilation are supported. Under these parameters, the unheated attic of a private house is suitable. It is necessary to pull the wire and hang on it placed in linen bags of smoked chicken. Here they can be stored 5 to 6 months. At the same time, they do not lose their taste. If you have not prepared so much smoked smoked, you can do the box of plastic or wood. Packed chicken pieces are stacked in boxes in one row.
Instead of a attic, smoked meat products can be placed in a dry basement or cold pantry. But the room will need to prepare in advance. Get rid of all rodents and insects if you have there. Wash, as it should, Paul and Walls and ventilate the room. Treat hot water shelves with the addition of soda and dry the room for several days.
Dampness in the premises is unacceptable, since it leads to the appearance of a grayish plaque and even mold on the surface of smoked products. If you allowed an oversight, and the smoked chicken has acquired an oily smell and covered with mucus, do not attempt to save it. It is better to throw out the health more expensive.
Going to cook smoked chicken at home, it is better to think about storage in advance. In addition, it is necessary to smoke exactly so much chicken meat as you can realize without any loss in the future.
