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Print Recipe
Smoked Chicken on Alder Recipe
That is not very useful - you know, comment about it not worth it... don't bother. But who can afford this delicacy, happy to read the recipe and cook. IT'S DELICIOUS!!! P.S.: autumn is the most suitable time, mass slaughter of chickens and cool temperature will help us.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Boil water with dry herbs, pepper, cloves and Bay leaf, 5 minutes. Add salt, sugar, allow to dissolve, cool.
    Boil water with dry herbs, pepper, cloves and Bay leaf, 5 minutes. Add salt, sugar, allow to dissolve, cool.
  2. Wash the chickens, trim the fat. Cut each into 2 pieces.
    Wash the chickens, trim the fat.
Cut each into 2 pieces.
  3. Place in brine, leave for two days, at a temperature of 2-4 degrees. In hot weather, put the container in the refrigerator.
    Place in 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, cover 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, cover with cold water and soak for 5 hours.
Drain the water and hang the chickens in a ventilated place for 1-2 hours.
  5. Alder sawdust moisten with water, allow to drain, put in the smokehouse. Spread the halves of the chicken skin up.
    Alder sawdust moisten with water, allow to drain, put in the smokehouse.
Spread the halves of the chicken skin up.
  6. To bring the temperature of the smoker up to 80 - 85 degrees.
    To bring the temperature of the smoker up 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 transparent juice when pierced.
    Smoke at this temperature for 1.5 hours, until light honey color (when cooled, the color will darken slightly) and transparent juice when pierced.
  8. Do not overdo it, in order to avoid this :
    Do not overdo it, in order to avoid this :
  9. By the way, we smoke, using a gas stove desktop PG 700-02 from GEFEST, perfectly adjusts the flame to the minimum.
    By the way, we smoke, using a gas stove desktop PG 700-02 from GEFEST, perfectly adjusts the flame to the minimum.
  10. Ready halves again hang in a ventilated place for 6-12 hours.
    Ready halves again hang in a ventilated place for 6-12 hours.
  11. Store in the refrigerator, up to 72 hours.
    Store in the refrigerator, up to 72 hours.
  12. It can also be stored in the freezer for up to three months, wrapped in parchment, then placed in 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 placed in a bag.
Before use, defrost in the refrigerator.

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