Smoking Chicken in a Smokehouse
by Editorial Staff
I decided to share my new experience with you. It’s about smoking chicken. I’ll tell you about a simple and inexpensive way to cook delicious smoked chicken meat. To do this, you need a smokehouse.
Cook: 1 day 14 hour
Servings: 10
Ingredients
- Chicken carcass – 1 Piece
- Garlic – 100 Grams
- Allspice – 1 Teaspoon (peas)
- Salt – 4 Art. spoons
- Bay leaf – 5 pieces
- Cinnamon – 1 Pinch
- Ginger – 0.5 Teaspoons
- Granulated sugar – 1 Teaspoon
Directions
- Choose a young and meaty smoked chicken. Clean it from the remnants of feathers and wash well. For the meat to smoke evenly, beat off the bones of the carcass, they should become soft.
- Now you need to prepare the brine for smoking. Choose a pot that can hold the whole chicken and fill it halfway with water. Boil the water and then add all the ingredients for the marinade: minced garlic, allspice, salt, sugar, ginger, cinnamon, bay leaf, and vinegar. Boil the brine. Place the chicken in the brine and let it sit for 24 hours. After this, do not drain the brine.
- Preheat the smoker to 170 degrees and add the chicken there. In total, the smoking process takes about 3-4 hours. But at this time, the chicken must be periodically removed from the smokehouse, dipped in brine, and then returned to its place.
- The finished chicken needs to be removed and cooled. It is better to cut it into pieces before serving. You can store meat in tightly sealed containers.
Bon appetit!
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