Smoked foods always cause appetite and excite consciousness, what could be tastier? Even gourmets respect such food, only the main thing is to prepare the dish correctly so that its taste does not have flaws.
Today, animal meat, poultry meat, and fish of various varieties are subjected to such heat treatment. Smoking chickens is one of the simplest types of cooking that can be done on your own at home. Today, there are a lot of smoking recipes, but the most important thing is that it is
chicken that does not require preliminary preparation, which means that it takes much less time to cook. If animal meat is exposed to smoking, it must first be dried, and this process is quite time-consuming.
So, smoking chickens 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, while hot
smoking is performed at 50 degrees and takes slightly less time. But both cooking options give us an amazing and unforgettable taste and aroma.
In order for this type of heat treatment at home to become possible, it is necessary to have a special smokehouse at home. You can make it yourself, or you can buy a ready-made appliance, which is sold in stores in the department for the implementation of kitchen appliances. The main principle of preparation 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 ignited, which will become a source of smoke with a certain temperature.
Smoking chickens begins with pickling the carcasses of these birds. To do this, mix a glass of water with a tablespoon of vinegar, add 5 minced cloves of garlic, salt and other spices to taste and desire. Mix everything thoroughly and process the chicken obtained with the marinade. It is necessary to keep it in this condition for about eight hours in the refrigerator, and then smoke it cold for 6 hours. An excellent source of cold smoke is sawdust, which does not allow the fire to flare up too much. This is the main technology of cold-smoked chicken. It is worth noting that this method of preparation preserves the product for a long time.
Cold smoked chicken, the recipe of which follows, will have an amazing taste if you dry it a little after cooking: it will get a smoked shade. Make a marinade from water, garlic, spices and salt (proportions are determined based on the size of the chicken). In the resulting mixture, it is necessary to immerse the bird’s carcass at night, and if you want to speed up the process, you can simply chop the chicken with liquid marinade using a regular 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. Twigs of fruit trees can be planted in 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 carcass of the bird into parts. Enjoy your meal!