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 Smoked Chicken on Alder Recipe
It's not very useful - you know, it's not worth commenting on... don't worry. But who can afford this delicacy, will be happy to get acquainted with the recipe and cook. IT'S DELICIOUS!!! P.S.: autumn is the right time, the mass slaughter of chickens and the cool temperature will help us.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Serbian Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Serbian Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Boil water with dried herbs, pepper, cloves and bay leaf for 5 minutes. Add salt, sugar, let dissolve, cool.
    Boil water with dried herbs, pepper, cloves and bay leaf for 5 minutes. Add salt, sugar, let dissolve, cool.
  2. Wash the chickens, cut off the fat. Cut each into 2 pieces.
    Wash the chickens, cut off the fat. Cut each into 2 pieces.
  3. Put in the brine, leave for two days, at a temperature of 2-4 degrees. In hot weather, put the container in the refrigerator.
    Put in the brine, leave for two days, at a temperature of 2-4 degrees. In hot weather, put the container in the refrigerator.
  4. Then drain the brine, fill with cold water and soak for 5 hours. Drain the water and hang the chickens in a ventilated place for 1-2 hours.
    Then drain the brine, fill with cold water and soak for 5 hours. Drain the water and hang the chickens in a ventilated place for 1-2 hours.
  5. Moisten the alder sawdust with water, let it drain, put it in the smokehouse. Spread the chicken halves skin up.
    Moisten the alder sawdust with water, let it drain, put it in the smokehouse. Spread the chicken halves skin up.
  6. Bring the temperature in the smokehouse to 80-85 degrees.
    Bring the temperature in the smokehouse to 80-85 degrees.
  7. Smoke at this temperature for 1.5 hours, until light honey color (when cooled, the color will darken slightly) and clear juice when pierced.
    Smoke at this temperature for 1.5 hours, until light honey color (when cooled, the color will darken slightly) and clear juice when pierced.
  8. Don't overdo it to avoid this:
    Don't overdo it to avoid this:
  9. By the way, we smoke using the PG 700-02 desktop gas stove from GEFEST, which perfectly regulates the flame to a minimum.
    By the way, we smoke using the PG 700-02 desktop gas stove from GEFEST, which perfectly regulates the flame to a minimum.
  10. Hang the finished halves again in a ventilated place for 6-12 hours.
    Hang the finished halves again in a ventilated place for 6-12 hours.
  11. Store in the refrigerator for up to 72 hours.
    Store in the refrigerator for up to 72 hours.
  12. It can also be stored in the freezer for up to three months, wrapped in parchment, then transferred to a bag. Before use, defrost in the refrigerator.
    It can also be stored in the freezer for up to three months, wrapped in parchment, then transferred to a bag. Before use, defrost in the refrigerator.
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