How much time and how to smoke a chicken in a smoking smokehouse?

Smoked chicken is a delicious and rather expensive delicacy, which appears on the tables of most of us exclusively on holidays. It can be used both as an independent dish, and as an ingredient in salads. In this article, we will teach you to smoke a chicken at home. We are sure that you can enjoy it not only for your birthday and New Year.

Preservation of smoke

Smoked meat, fish and poultry learned a very, very long time. Thus, our ancestors not only gave these products an indescribable taste and aroma, but also got the opportunity to store them for a longer time. Smoking is a kind of conservation with the help of smoke, as a result of which the product acquires antioxidant properties that inhibit the development of harmful bacteria.

When smoking products do not lose their useful and nutritional properties, except that the flavor of spices is added to them. They can be stored without cold for up to three days, without fear of getting poisoned by the body. It is very convenient for long trips. Having mastered the basic recipes, you will know how to smoke a chicken properly, and always be able to stock up on this delicious food when traveling to any distance.

Smoking methods

Of course, the most delicious smoked chicken (however, like fish and meat) is one that is smoked in the old manner, that is, they are treated with wood smoke for a long time. It is this method that will give the products the true taste.

A simpler and more modern method appeared along with the so-called liquid smoke, which is obtained by combining the smoke of hardly smoldering wood with water. Absolutely all smoked products sold in stores are processed through liquid smoke and literally stuffed with various preservatives. Many of them are unlikely to add to your health. Some of their names are - acetone, phenol, formaldehyde and other extremely harmful components. In addition, such treatment completely eliminates all the beneficial substances from the product, making it completely useless in terms of nutritional value.

And how to smoke a hot-smoked chicken in the absence of a smokehouse and without the use of completely useless liquid smoke? Everything is fixable, if the house has such a miracle of modern kitchen appliances, like aerogrill or electric smokehouse. In this article, we will not only teach you how to use these devices. You will also learn how to smoke a chicken in a smoking smokehouse using different marinades. Thus, you can always cook your favorite product in one way or another.

Straight from the smokehouse

If you are lucky and you have a smokehouse or the ability to build it, then this recipe is what you need! How to smoke a chicken in a smoking smokehouse to make it, as they say, lick your fingers? Of course, the whole thing is in the marinade and in the proper preparation of the bird carcass. This is 80 percent success and guarantee that everything will turn out unusually delicious.

Method one, spicy aromatic

Prepare the necessary ingredients, including:

• Chicken - 1 carcass.
• Salt - 0,5 tablespoon.
• Garlic - 1 head.
• Bay leaf - to taste.
• Black pepper peas - 5-10 pieces.
• Berries of juniper - 5 pieces.
• Ginger ground - 0.5 teaspoon.
• Cinnamon - 1 pinch.
• Sugar - 1 teaspoon.
• Vinegar 9% - 1 tablespoon.
• Water - 3 liters.

First of all, my chicken, cut it into two halves and lightly beat off - so the joints and bones will become softer and release the brain fluid.

Then we prepare brine. To do this, heat the water in a saucepan and add salt, 2-3 finely chopped garlic cloves, bay leaves, black peppercorns, juniper berries, cinnamon, ginger, sugar and vinegar. Bring to a boil and remove from heat.

We put the halves of the hen into a large saucepan or bowl and pour the brine so that it completely covers it. We clean in the refrigerator for 48 hours.

After two days, take out our halves of the chicken from the brine, we make a lot of small cuts in them and we spin garlic. Then halves of the carcass are suspended, so that the excess brine is streaked and the meat is completely dried.

Then warm up the smokehouse to the maximum temperature and begin to smoke our bird, periodically dipping it into the brine for a more persistent flavor and bright taste. How long do they smoke a chicken in a smokehouse? It depends on the size of the carcass itself. The main indicator of readiness - a brilliant film on the skin of the chicken: as soon as it starts to easily separate, the smoking is over. By the way, in this way you can smoke not only halves of chicken, but also its individual parts - shins, hips, fillets or wings.

Method two, accelerated

Knowing how to smoke a chicken in a smoking smokehouse, you can simplify the recipe. Agree, because there is not always time for long preparation of the bird. If you plan to pamper guests or go on a business trip, a smoked-boiled chicken, the recipe of which we offer, is an excellent option. It's a quick way that everyone will like. In addition, it does not require special culinary skills.

Knowing how to smoke a chicken in a smoking smokehouse, you can simplify the classic method, which takes three days. Agree, because there is not always time for long preparation of the bird. Smoked-boiled chicken, the recipe of which we offer, does not require much effort. So, we need the following products:

• Chicken - 1 whole carcass.
• Carrots - 1 piece.
• Onion - 1 piece.
• Salt (preferably sea) - to taste.
• Spices, greens - to taste.
• Water - at least 3 liters.

Both chicken and broth

First of all, my bird, put it in a large saucepan and fill it with water so that it covers the chicken half. We clean carrots and onions, cut into large pieces and add to the chicken. Pour in the same favorite seasonings, salt and pepper - all in such proportions as the broth.

We put everything on a strong fire, we wait, when it boils, we put the flame on a minimum and gently remove the foam. Then cover the pan with a lid and cook the chicken for about 40 minutes. It should not be fully welded - rather, half-baked.

After the due time we take the chicken out of the pan and leave to dry. Speed up the process using paper towels, gently wetting excess liquid. The resulting broth can be turned into soup or served for dinner with finely chopped greens and croutons.

Then we send our semi-cooked chicken to the smokehouse. If you do not know how much to smoke a hot smoked chicken after pre-boiling, use the instructions to your smoker. If there is none, then the whole process takes 2-4 hours. Finished chicken has a rich brownish-golden color.

Smoked products from kazan

If there is no smokehouse in the house, it does not matter! You can enjoy smoked chicken if you have such a thing in the household as a cauldron. It is from him that he will build a kind of smokehouse in which it is possible to cook not only chicken, but also fat, meat and fish. For this we need the following items:

• Cast-iron cauldron.
• Stand in the form of a cylinder of tin (you can use a can of canned food).
• A metal plate.
• Wooden sticks.
• Alder shavings.

First we prepare a bird. To do this, cut it into pieces, rub it with salt and leave to salivate for 1 hour. While the chicken "rests", we proceed to the manufacture of our ersatz smokehouse.

With your own hands

Take the cast-iron cauldron and pour on the bottom of the alder sawdust. Sprinkle them with water and lightly sprinkle with sugar, mix. Thanks to this the chicken will acquire a beautiful caramel color.

In the middle of the cauldron we install a tin can with a cut bottom and drilled holes on each side: it should be stably placed on the sawdust. On top of this design we make an impromptu lattice made of wooden sticks, install a metal plate or bowl on it and put our meat in one layer. Pieces in this case should fit snugly one to one. Cover the cauldron with a lid, send it to the stove and languish 60-80 minutes before the appearance of a golden-brown color.

Wonders of aerogrill

And finally, we offer another option for smoking a chicken in a hurry with aerogril and liquid smoke. As we already mentioned above, this product does not bring health benefits, but if they are not abused, there will be no special harm.

We will need chicken drumsticks, wings, thighs or chicken carcass cut into pieces. My bird, dry it with a paper towel, rub it with salt and favorite spices and leave to marinate for 30-40 minutes. After this time, smear the chicken with liquid smoke and let it lie down for another 30 minutes.

Put the grill in the aerogrill, warm it to a temperature of 250 degrees and place the prepared chicken there. The smoking process in aerogrill will take 40-50 minutes.