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.
Servings 8
Cook Time 120 minutes
Instructions
- Boil water with dried herbs, pepper, cloves and bay leaf for 5 minutes. Add salt, sugar, let dissolve, cool.
- Wash the chickens, cut off the fat. Cut each into 2 pieces.
- Put in the brine, leave for two days, at a temperature of 2-4 degrees. In hot weather, put the container in the refrigerator.
- 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.
- Moisten the alder sawdust with water, let it drain, put it in the smokehouse. Spread the chicken halves skin up.
- Bring the temperature in the smokehouse to 80-85 degrees.
- Smoke at this temperature for 1.5 hours, until light honey color (when cooled, the color will darken slightly) and clear juice when pierced.
- Don't overdo it to avoid this:
- By the way, we smoke using the PG 700-02 desktop gas stove from GEFEST, which perfectly regulates the flame to a minimum.
- Hang the finished halves again in a ventilated place for 6-12 hours.
- Store in the refrigerator for up to 72 hours.
- 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.