Hot smoked chicken

Ingredients

• whole chicken or parts
• salt - 100 g per 1 liter of water
• bay leaf - 4-5 pcs.
• ground pepper - 1 tbsp. l.
• garlic - 3-4 cloves
• seasoning for chicken - 2 tbsp. l.

Cooking

Step 1

We prepare the ingredients.

Step 2

It is advisable to cut the whole carcass and lay it out with a book.

Step 3

We dip spices, garlic, parsley, pepper, salt into water and bring the brine to a boil. Boil for 2-3 minutes and turn off. Cool the brine to room temperature and dip the chicken into it. From it you need to cut off excess fat in the tail area, as well as excess neck skin. And of course, before salting, the chicken must be washed inside and out. The meat must be covered with brine all! To do this, you can cover the meat with a plate and put a small load. Chicken in brine should be kept in the refrigerator for a day. This time is enough to salt the chicken.

Step 4

Then we take the chicken out of the brine and rinse it with running water. We hang it for a couple of hours, so that the glass has excess moisture. Ideally, the chicken should be kept in a draft for drying (I didn’t have time for this). We wipe the chicken with a paper towel and leave it for 30 minutes to dry it (to speed up the process, the meat can be dried with a hairdryer, cold air).

Step 5

Pour about 1 handful of alder sawdust into the smokehouse. We put the tray to drain the fat (the tray can be covered with foil to make it easier to wash later), put the chicken on the grates (the chicken pieces should not touch each other and the walls of the smokehouse, close the lid of the smokehouse.

Step 6

We put the smoker on maximum heat, after 10 minutes we reduce the fire to moderate. The total smoking time of the chicken is 30-40 minutes.