Smoking of chickens: basic principles and recipes

Smoked products always cause an appetite and disturb the consciousness, what can be more delicious? Such food is respected even by gourmets, only the main thing is to prepare the dish correctly, so that its taste does not have flaws.

Today such heat treatment is also subjected to meat of animals, and meat of birds, and fish of different varieties. Smoking of chickens is one of the simplest types of cooking that can be done independently at home. To date, there are a lot of recipes for smoking, but most importantly, that chicken meat does not require preliminary preparation, which means that the preparation time is much less. If the meat of animals is smoked, it must first be dried, and this process is quite laborious.

So, the smoking of chickens is traditionally cold and hot. It must be said that the latter kind of treatment is most preferable for this type of meat. Cold smoking is performed for a longer time at a temperature of 25 degrees, and hot is produced at 50 degrees and takes a little less time. But both cooking options give us a stunning and unforgettable taste and aroma.

In order for this kind of heat treatment at home to become possible, it is necessary to have a special smokehouse at home. You can make it yourself, and you can buy a ready-made device that is sold in stores in the department for the sale of appliances for the kitchen. The main principle of cooking is the treatment of meat with hot or cold smoke, therefore any of the proposed designs has two compartments. In one of them (the upper one) the product is suspended, and in the other (lower) the fire is ignited, which will become a source of smoke with a certain temperature.

Smoking of chickens begins with marinating the carcasses of these birds. To do this, mix a glass of water with a tablespoon of vinegar, add 5 chopped garlic cloves, salt and other spices to taste and desire. Mix thoroughly and process the marinated chicken. Keep it in this state it takes about eight hours in the refrigerator, and then smoke cold method for 6 hours. An excellent source of cold smoke are wood sawdust, which does not let the flames burn too much. This is the main technology of smoking a chicken cold method. It is worth noting that this way of cooking keeps the product for a long time.

The chicken of cold smoking, the recipe of which follows, will have an amazing taste, if after drying it is dried a little: it will acquire a smoked-up hue. Prepare marinade from water, garlic, spices and salt (the proportions are determined based on the size of the chicken). In the resulting mixture you need to load a bird's bird at night, and if you want to speed up the process, the chicken can simply be punctured with a liquid marinade using a conventional syringe. Then the process of marinating is reduced to 3-4 hours. Further, the chicken should be wrapped in several layers of wet gauze and hang over a cold smoking appliance. In the fire you can put a sprig of fruit trees, then the chicken will get even more flavorful with refined taste. The time of smoking lasts from 2 to 3 days (depends on the size of the bird).

As you can see, the smoking of chickens is a laborious process, but the result is worth it. To speed up the cooking, the bird can be divided into parts. Bon Appetit!