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 Hot Smoked Chicken Recipe
Smoked chicken can be used as an independent snack, as well as for the preparation of first, second courses and salads.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Armenian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Armenian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all the necessary spices.
    Prepare all the necessary spices.
  2. Dissolve the salt in water, add seasonings and bring the mixture to a boil. Cool the marinade to room temperature.
    Dissolve the salt in water, add seasonings and bring the mixture to a boil. Cool the marinade to room temperature.
  3. Cut the chicken carcass on the breast or divide into 2 parts: cut the breast and spine, rinse well in cold water.
    Cut the chicken carcass on the breast or divide into 2 parts: cut the breast and spine, rinse well in cold water.
  4. Pour the cooled marinade over the chicken. In this brine, leave the bird in a cool place for 2 days.
    Pour the cooled marinade over the chicken. In this brine, leave the bird in a cool place for 2 days.
  5. Marinated chicken must be dried in the air for 12 hours before hot smoking. pour alder shavings on the bottom of the smokehouse. Place the chicken on the grill of the smokehouse. Smoke for about 1 hour until golden brown. Cool.
    Marinated chicken must be dried in the air for 12 hours before hot smoking. pour alder shavings on the bottom of the smokehouse. Place the chicken on the grill of the smokehouse. Smoke for about 1 hour until golden brown. Cool.
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