How to marinate smoked chicken in a smokehouse. The recipe for smoking chicken in a smokehouse in a cold and hot way

Smoked chicken is a special delicacy for holiday table or a picnic in nature. You can cook the marinade and smoke chicken meat yourself - it will turn out safer and cheaper shop product. How to marinate chicken before smoking, read the article.

Exists universal way, which allows you to marinate chicken for both hot and cold smoking. The meat will be equally tasty and soft.

Ingredients:

• chicken weighing 1.5-2 kilograms;
• four liters of water;
• three tablespoons coarse salt;
• five large slices garlic;
• two tablespoons of dried herbs (you can take any herbs: parsley, dill, basil, etc.);
• half a teaspoon of cumin.

How to marinate:

1. Wash and dry the carcass;
2. Boil brine from the indicated ingredients. To make it more saturated, let the liquid boil for ten minutes, reducing the boil to a minimum;
3. When the brine has cooled, fill it with meat, put it in the cold for two days (a refrigerator, a cellar will do);
4. Get the meat out, get it wet paper towels excess marinade and proceed to smoking.

Marinating chicken for hot smoking

There are two main ways to smoke meat in a smokehouse: hot and cold. Hot smoking allows you to get more tender, soft dish. If you smoke a chicken like this, it will turn out deliciously juicy, literally melting in your mouth. Best for this method vinegar marinade. How to marinate chicken for smoking in this way?

No special components are required, with the exception of spices and spices. The number of ingredients is given for marinating two chicken carcasses in a smokehouse.

Required Ingredients:

• one and a half liters of water;
• two tablespoons of 9% vinegar;
• a teaspoon of coarse salt with a slide;
• half a teaspoon of granulated sugar;
• one Bay leaf;
• taste ground ginger, black, allspice, coriander (you can take a pinch of each spice);
• a clove of garlic;
• a sprig of juniper or 3-4 odorous berries.

1. The norm of water must be brought to a boil, add sugar, salt.
2. As soon as the water boils, throw spices, juniper, spices, pour vinegar. Let the broth boil for literally 1-2 minutes, remove from heat.
3. While the marinade is cooling, prepare the chicken: remove the feathers and fluff, gut, wash, cut off the fat from the tail. How to marinate chicken for smoking? To make the meat softer, you can chop the carcass into pieces, although with the hot smoking method, well-marinated meat will turn out soft even in whole chicken.
4. When the marinade has cooled, the chicken should be placed on the bottom of the pickling pan, pour the marinade over. In order for the meat to be better saturated with aromatic liquid, it is necessary to set oppression, then send the chicken to cool place. The recipe suggests long term pickling - four days.
5. Dry the prepared carcass or chicken parts by hanging in a draft, and then cook in a smokehouse.

How to marinate cold smoked chicken

Cold-smoked chicken turns out to be denser, with a characteristic pattern of fibers on the cut. Such a product is stored longer compared to hot-smoked meat, despite the fact that the marinade is prepared without vinegar.

Please note that this pickling method is longer. Before sending the meat to the smokehouse, it will have to be salted in a dry mixture, and then in brine for several days. The amount of curing ingredients in the recipe is indicated for 2.5-3 kilograms of chicken meat.

Ingredients:

• 1.6 kilograms of coarse salt (half a cup per pre-salting, the rest for brine);
• 20 grams ascorbic acid;
• three tablespoons white sugar(one for pre-salting, two for brine);
• a tablespoon of black peppercorns;
• three bay leaves;
• nine liters of water for brine.

Cooking sequence:

1. Grate the prepared chicken meat with a norm of salt, sugar for dry salting, sprinkle with peppercorns, shift with bay leaf.
2. Put the chicken in a tall pot, cover with a lid, put in a cold place for two days.
3. Cook the marinade according to the recipe from water, salt, sugar, ascorbic acid. Let the liquid boil, wait until the grains of sugar and salt are completely dissolved.
4. Pour the chicken meat with the cooled brine, leave to marinate for another 10-11 days.
5. Remove the meat from the brine, wash cold water, dry and dry on the shelf of the refrigerator for 6-7 hours.
6. After that, send the dried dried meat to the smokehouse, cook until a shiny dense crust separates from the carcass.

How to quickly marinate smoked chicken

If there is no time for long pickling, you can use the recipe honey marinade. The meat is quickly soaked in sweet juice, which gives it an excellent taste. One thing, but - this option is more suitable for a hot smokehouse.

Ingredients:

• ½ cup honey;
• two large lemons;
• half a glass of vegetable oil (it is especially delicious to use mustard or flaxseed);
• three tablespoons of any spices, spices to taste;
• three cloves of garlic;
• ground allspice, a mixture of hot peppers (about a tablespoon).

Pickling sequence:

1. Chop the carcass into pieces - wings, thighs, back, breast.
2. Squeeze out of lemons Fresh Juice(should be about 100 ml).
3. These ingredients must be mixed well and rub each piece with a honey-spicy mixture.
4. Place pieces of meat in plastic bag, at night put on the shelf of the refrigerator.
5. In the morning, take out the meat, clean it from herbs, spices and send it to the smokehouse.

Experienced smokers have a secret that they resort to when there is an acute shortage of time. Before pickling, the chicken carcass must be cooked until half cooked, simmering over low heat for about 20 minutes.

Salt, onion, carrots, parsley and dill stalks can be added to the water.

After cooking, the carcass will go to the smokehouse, and the broth can be used to make sauces or light first courses.

A dish that is used both independently and in combination with various side dishes. In addition, there are many recipes for cooking delicious salads and cold appetizers, the highlight of which is smoked poultry. Ruddy, smoked chicken, evoking pleasant associations of summer, picnic, fun, you can cook yourself.

Ways to smoke chicken

There are two types of birds: hot smoked and cold smoked. The choice of method depends on factors such as the type of meat, the duration of the chicken preparation process, and taste preferences.

1. Cold smoking a chicken or parts of it involves hanging the carcass in smoke over a smoldering fuel. The procedure is lengthy and how long it takes depends on the recipe, about a few days. It is important to maintain temperature regime in a smokehouse at 20-30 degrees. The meat turns out to be more rigid and dense than with the hot smoking method. In the process of smoking, the surface of the meat slowly dries up, and the smoke substances slowly penetrate into the product.
2. Smoking using the hot method involves a temperature regime in the smokehouse from 80 to 140 degrees. How long the process takes in hours also depends on the recipe.

Preparatory stage

It is necessary to prepare a clean inventory:

• chop hammer;
• ax for carcass cutting or large sharp knife from thick steel;
• pot;
• cutting board.

Any smokehouse is suitable: working on wood or coals. Oak, alder, apple, cherry wood is great for fuel. Instead of this apparatus, you can use a bulk metal container, for example, a bucket, a pan, a metal barrel or the body of an old refrigerator. Important condition- tight closure in the smokehouse of the product.

In such a smokehouse, chicken is quite easy to smoke in nature.

Not all bird carcasses are suitable for smoking. It should be fresh, even in color. If the skin of the bird is sticky and there is mucus, this is a sign that the product is not fresh. It is advisable to smoke a young female, the meat will turn out tastier and softer. The naturalness of the product and the absence of additives is also an important factor.

Preparing the chicken carcass for smoking

1. Remove fluff, feather. We lower the chicken for a while in a bucket of boiling water, then we pluck the feather;
2. Singe the carcass over a flame of fire and wash it, removing the insides. Avoid burning the skin, as this will affect the taste and quality of the meat. We recommend that you rub the carcass with flour before singeing, which will create a protective layer. We wash so that there is no smell of burning;
3. Optionally, if the bird is large, the chicken can be cut into two parts lengthwise;
4. Next, beat the bird with a hammer, placing it between the cutting surface and the cutting board. The purpose of this manipulation is to soften the large bones and joints of the bird;
5. Preparation of brine or marinade (recipes are given below);
6. Put the bird in the prepared container and pour the prepared brine or marinade for a while, depending on the specific recipe;
7. At the end of the period, take out the chicken, make punctures in the carcass, coat with a mixture of salt, garlic and spices;
8. Then the chicken should be hung in a draft, at an air temperature of no more than +10 degrees and dried before being smoked for 2-4 days.

hot smoked chicken recipe

Cut the fresh, plucked and gutted carcass in half along the spine line. Beat the halves of the carcass with a hammer, placing it between the cutting boards. The chicken halves should be soft. Then you should generously rub the inner and outer surfaces for 2.5-3.5 hours with a mixture of salt, allspice, ground pepper, cloves, and garlic. Then remove excess salt with a dry textile napkin.

cold smoked chicken recipe

Ingredients for curing mixture:

• 2.5 kg. Chicken;
• 180 g of rock salt;
• 1 tablespoon of sugar;
• ascorbic acid.

Salt the prepared carcass with the mixture. Place in a saucepan for 2 days, sprinkle with pepper and bay leaf to taste. Then pour the brine and leave for another 9-11 days.

Brine Ingredients:

• 9 liters of cold boiled water;
• 1.5 kg of rock salt;
• 40 g of sugar;
• 20 g of ascorbic acid.

Before smoking, the chicken should be washed with water and dried for 9 hours.

Chips of masters of hot and cold smoking

1. Some recipes suggest pre-boiling the chicken with salt. Then it should be dried.
2. Use cherry or apple sawdust for smoking. The meat will acquire a specific taste of smoke and fruit, combined with juiciness and tenderness.
3. When smoking with the hot method, it is recommended to periodically spray the chicken with brine or marinade.

Smoking products is a process known since ancient times. Ancient people subjected meat to long-term treatment with a mixture of wood smoke and air to provide it with an antioxidant effect, which made it possible to suppress the reproduction of harmful bacteria in it for quite a long time. In modern society, smoking is used more to give the product a specific taste and aroma.

Gained great popularity among people smoked chicken, which is widely eaten as separate form, and as a supplement to variety of dishes, because her delicate fragrance And spicy taste combined with huge amount ingredients. The best part is that this delicacy can be purchased not only in stores, but also cook it at home on your own.

As you know, there are two relatively safe species smoking chicken: hot and cold. What is their difference? During cold smoking, the chicken or its components are suspended from the smoke of a smoldering fire. The process takes place at a temperature of about 30 degrees for a long period of time - usually several days. And hot smoking is characterized by processing products with the heat of smoke from coals when high temperature(from 90 to 150 degrees). The process usually takes only a few hours. The texture of the meat becomes less dense and softer.

Smoked chicken - preparing inventory

First you need to get a smoking machine, which can be bought at specialized store or make at home. However, if you decide to build such an apparatus yourself, we advise you to turn to experienced welders, since the seams of the smokehouse must be hermetically sealed.

In principle, a large bucket, a pan, a metal barrel or the body of an old refrigerator can be used as a smoking apparatus, the main thing is that the device closes tightly. Previously, in Rus', a large Russian stove was used for these purposes.

Inventory: In order to prepare the chicken for smoking, prepare a clean ax or hammer, a deep enameled bowl (you can use a basin), a large cutting board, a carcass hatchet and a sharp knife.

Smoked chicken - food preparation

The chicken carcass must be cleaned of the insides, washed, cut in half and thoroughly beaten between two cutting boards with an ax butt, a domestic hammer or any other blunt heavy object. This is done so that the large bones and joints of the chicken become softer. After that, heat the water and prepare a brine with the addition of a glass of salt (per liter of water), bay leaf, garlic, cinnamon, black pepper, sugar, vinegar, etc. In general, there are no specific criteria here, and it all depends on the specific recipe, type of smoking, individual preferences and tastes. Next, put the chicken in a deep bowl and completely fill it with the prepared brine for a couple of days.

After the expiration of the period, we take out the carcasses, make deep cuts in them and stuff them with bacon and garlic. We hang the chicken to hang it, then you can start the smoking process. In addition to the whole carcass, its components can be processed in the smokehouse: thighs, wings, breast and drumsticks.

Smoked Chicken - The Best Recipes

Recipe 1: Hot Smoked Chicken

Do you want to cook fragrant and juicy meat without spending a lot of money and a lot of time? Then this recipe is just for you. Below we describe the simplest of existing methods chicken smoking. Before we send the meat to the smoker for only 40 minutes, we will make a series of simple actions: Copiously rub the chicken with spices, pepper, salt, then dry it and send it to the smokehouse.

Ingredients: whole chicken, salt and black pepper to taste, any spices of your choice.

Cooking method:

After the chicken is seasoned, we put it in a plastic bag for a couple of hours in order to let it soak well. After this time, we take out the chicken and hang it on fresh air for drying. Next, we put the chicken in a smoking device, install a tray into which it will drain excess fat, and smoke the chicken under intense fire for forty minutes. We must remove the skin from the cooked bird, since in the process of such smoking it has absorbed all the bitterness and burning of the wood.

Recipe 2: Hot Smoked Chicken (option 2)

Ingredients: a glass of salt, three liters of water, bay leaf, three to four cloves of garlic, black pepper (peas), two tables. spoons of any spices, for example, for barbecue.

Cooking method:

1. Prepare the brine: for this, salt, pepper, parsley, garlic and spices are dipped in warm water and bring to a boil, keep on fire for only 3-5 blinks from the moment of boiling, then remove the brine and cool to 20-25 degrees.

2. We wash the chicken thoroughly from the outside, as well as from the inside, cut off excess fat from it (especially in the tail area) and lower it into the brine. We put in the refrigerator for 18-20 hours.

3. Then we take out the bird, wash it under running water, we hang it for 1-2 hours, so that excess moisture is removed from it, then we cut it into two halves, we tie them with twine.

4. Pour 3 handfuls of sawdust (preferably alder) into the smoking device, put the tray, hang the carcasses and close the lid tightly.

5. We put the smoking apparatus on maximum heat, and after 10-12 minutes we reduce it to moderate and smoke for an hour and a half.

After a while, carefully open the lid and take out our delicacy. The taste of chicken cooked according to this recipe will turn out just excellent. Bon appetit!

Recipe 3: Cold Smoked Chicken

For this recipe it is necessary to take the meat of a young bird, preferably a large breed. Perfect for broilers no older than six months of age.

Ingredients: 1 kg chicken carcass, 200 gr. bran, a tablespoon of salt, a tablespoon of lemon juice, half a teaspoon of pepper.

Cooking method:

Carefully gut and wash the chicken, cut it into 2 halves, which we put under oppression in a cool place (2-3 degrees) for two days, rubbing the halves first lemon juice. Immediately before smoking, the chicken must be thickly rolled on all sides in a mixture of bran and pepper. The bird should be smoked at a temperature of no more than 30 degrees for 7-10 days in a cold way. When smoking, it is recommended to use briquettes "Maple", "Oak", "Cherry". Ready meal can be served with pickled mushrooms or vegetables.

Many have probably heard of the so-called liquid smoke, which is used for smoking "on quick hand”, however, this approach to food processing is very harmful to the body, since liquid smoke equate to the strongest carcinogens. It contains in its composition toxic chemicals (phenol, formaldehyde, etc.), which tend to accumulate in cells human body and cause their mutation - healthy cells under their influence can eventually transform into cancerous ones.

In order for our smoked chicken had more sophisticated palatability, buy it fresh and chilled (not frozen). Give preference to large breeds of birds of a fairly young age.

Smoked chicken great snack and preparation, it can be served both with vegetables and pickles, and added to soup for flavor or salad. If I smoke chicken for long-term storage, then for this I take poultry, but this method is quite suitable for non-domestic birds. In this article, I will outline in a hot smoked smokehouse and describe in detail the process of marinating poultry for smoking.

chicken smoked recipe

Ingredients:

• Domestic chickens - 4 pcs.,

for marinade, based on 1 liter. water:

• Salt - 1 tbsp.,
• Sugar - 1 tsp,
• Vinegar 3% - 3 tablespoons,
• Ginger, cinnamon, coriander, allspice and black pepper - ½ tsp each,
• Bay leaf - 2 pcs.,
• Garlic - 2 cloves,
• Juniper berries - 5-7 pcs.

Preparing chicken for smoking

Domestic chicken must be carefully plucked, burned over a fire, cleaned of entrails and excess fat. Cut off the neck along the second vertebra, cut off the paws along the first joint. Cut the carcass into two equal halves, first cut along the breast, and then along the spine. Rinse each half cold water, put on a kitchen board, cover with another board on top and make a few sure blows with a wooden hammer or rolling pin to break the joints and bones, in which case it will be better marinated and smoked.

Marinating chicken for hot smoking

I had 4 chickens, for this I needed 3 liters of marinade. Preparing the marinade: hot water pour salt, sugar, spices, crush the juniper with a rolling pin and also into the water, mix everything well, leave the marinade to cool.

We put the prepared chickens in a marinating container, pour the cooled marinade so that it completely covers the meat. We set oppression on top, marinate for 3-4 days in the refrigerator at a temperature of + 2 + 4, every day the carcasses need to be turned over for better pickling.

After marinating, we hang each carcass in a draft to dry, wrap it with gauze in several layers from insects. Drying time depends on conditions and weather, depending on summer time it takes approximately 12 hours to a day and a half.

Smoking chicken

For smoking poultry, I usually use alder chips mixed with beech or cherry, part of the chips can be soaked in water an hour before smoking. I always cover the tray of the smoker with foil, then it is easier to clean. This one involves initial baking, for this we smoke for the first 15 minutes big fire so that the chicken is covered with appetizing golden brown, then we make the fire half as small and bring another 20-30 minutes, after which we give another 15 minutes to the hens to walk with open lid smokehouse, leave the heating the same. Next, the smoked meats should cool down and spend another day or two in drafts or in the refrigerator, during which time smoked flavor distribute evenly throughout the carcass.

Depending on the design of the hot smoked smokehouse, the cooking time may vary, and you also need to be careful about soot that can drip from the lid onto the food. To avoid black spots of soot, you can cover the chicken on top with foil or rinse the lid from black soot once or twice during smoking.

Smoked chickens according to this recipe are obtained with a beautiful ruddy color, strong smoked aroma, because the marinade consists of many spices, the taste of smoked meat is especially pronounced. Personally, I use this smoked meat in pure form with pickled vegetables, homemade beer or dry wine. I recommend that you familiarize yourself with the recipe for smoking brisket and the recipe for homemade chicken fillet balyk.

Below I present to your attention detailed recipe smoking chicken with the process of marinating, drying and tasting.

Smoking products is a process known since ancient times. Ancient people subjected meat to a long-term treatment with a mixture of wood smoke and air to provide it with an antioxidant effect,which made it possible to suppress the reproduction of harmful bacteria in it for a sufficiently long time. In modern society, smoking is used more to give the product a specific taste and aroma.

smoked bird – wonderful product, which has many advantages. Popularitysmoked chicken is in the first place, which is eaten both in a separate form and as an addition to a variety of dishes, because its delicate aroma and spicy taste are combined with a huge number of ingredients.

Poultry meat is recommended to eat even for those people who, for health reasons, cannot eat fatty foods. Poultry meat has much less fat than cattle meat. Among other things, it is from poultry that you can cook a lot delicious dishes, and not the last role in this gastronomic abundance belongs to smoked meats.

If there is a need to smoke poultry, you need to be very careful about the choice of source material. Not every carcass is suitable for smoking. Best Option – fresh bird bright yellow uniform color. Carcasses whose skin feels sticky, covered with mucus should be avoided. Such signs should alert, because they indicate that the meat has begun to deteriorate. Similar Products do not belong to smoking.

For smoking, select only young birds, because the meat of old ones loses in its own way. taste properties. There is another important feature: it is desirable to smoke females, because males have tougher meat.

As you know, there are two relatively safe types of chicken smoking: hot And cold.

What is their difference? During cold smoking the chicken or its components are suspended from the smoke of a smoldering fire. The process takes place at a temperature of about 30 degrees for a long period of time - usually several days. A hot smoking It is characterized by the processing of products with the heat of smoke from coals at a high temperature (from 90 to 150 degrees). The process usually takes only a few hours. The texture of the meat becomes less dense and softer.

First you need to get a smoking machine, which you can buy in a specialized store or make at home. However, if you decide to build such an apparatus yourself, we advise you to turn to experienced welders, since the seams of the smokehouse must be hermetically sealed.

In principle, a large bucket, a pan, a metal barrel or the body of an old refrigerator can be used as a smoking apparatus, the main thing is that the device closes tightly. Previously, in Rus', a large Russian stove was used for these purposes.

Inventory: In order to prepare the chicken for smoking, prepare a clean ax or hammer, a deep enameled bowl (you can use a basin), a large cutting board, a carcass hatchet and a sharp knife.

Smoked chicken - food preparation:

Treat the carcass immediately before smoking - remove the feathers, singe and wash it.

When singeing, there is a chance that the skin will burn slightly. It is advisable to avoid such negligence, because they affect the quality of smoked meat. Therefore, before singeing, rub its skin with flour so that a thin layer remains on it. After singeing, rinse the carcass thoroughly so that the smell of burning is not felt at all.

The chicken carcass must be cut in half and beaten well between two cutting boards with the butt of an ax, a domestic hammer, or any other blunt heavy object. This is done so that the large bones and joints of the chicken become softer. After that, heat the water and prepare a brine with the addition of a glass of salt (per liter of water), bay leaf, garlic, cinnamon, black pepper, sugar, vinegar, etc. In general, there are no specific criteria here, and it all depends on the specific recipe, type of smoking, individual preferences and tastes. Next, put the chicken in a deep bowl and completely fill it with the prepared brine for a couple of days.

After the expiration of the period, we take out the carcasses, make deep cuts in them and stuff them with bacon and garlic. We hang the chicken to hang it, then you can start the smoking process. In addition to the whole carcass, its components can be processed in the smokehouse: thighs, wings, breast and drumsticks.

Before smoking, as an option, the bird can be boiled with salt. It is advisable to avoid cooking in microwave oven, because the bird will be stiffer because of this. Do not boil it until cooked, it is enough to boil it for just a few minutes, this is considered as a preparatory stage.

After cooking, dry the carcass and start smoking. The bird smoked over cherry sawdust turns out to be very tasty. The meat will be juicy and tender.

Very tasty meat is obtained by smoking individual parts of the carcass. Their preliminary processing includes soaking in brine. First, cut the carcass into pieces. Put the meat in a basin, fill with brine. Take 1 glass of salt for 1 liter of water. Leave the meat in the brine for 3 days. Then rinse it with running water, hang to dry. When cold smoking, keep the meat under cold smoke for up to 7 days. When hot, treat it with smoke at a high temperature for about 3-4 minutes. The result will be very good if you smoke meat over sawdust or shavings, to which juniper berries are added.

For hot smoking there are several ways pre-treatment. Here is one of them. You can soak the pieces or the whole carcass in brine. For 1 kg of poultry, take 1.5 liters of boiled water room temperature. Dissolve 3 tbsp in water. l. vinegar and 4 tbsp. l. table salt. Keep the chicken in this brine for 12 hours, always in the cold. Put pressure on her. When the pieces are salted, take them out, dry them and rub with salt. Next, you can cook the chicken a little, so that after smoking you get more tender meat. After boiling, rub the pieces with pepper, dry slightly and place in a smokehouse. Treat at high temperature for approximately 3-5 minutes. Then leave it in a draft for about 1 hour. This is necessary in order for the smoke to disappear. And you can serve.

Marinade preparation- Very important process. Traditional is considered a brine of salt alone or with the addition of vinegar. But there are many other ways when various seasonings and spices are put in brines. In the next chapter, the reader will be introduced to different ways marinade preparation.

Smoked chicken - best recipes

Recipe 1: Hot smoked chicken

Do you want to cook fragrant and juicy meat without spending a lot of money and a lot of time? Then this recipe is just for you. Below is the easiest way to smoke chicken.

Before we send the meat to the smoking machine for only 40 minutes, we will perform a number of simple steps: rub the chicken abundantly with spices, pepper, salt, then dry it and send it to the smokehouse.

Ingredients: whole chicken, salt and black pepper to taste, any spices of your choice.

Cooking process:

After the chicken is seasoned, we put it in a plastic bag for a couple of hours in order to let it soak well.

After this time, we take out the chicken and hang it in the fresh air to dry. Next, we put it in a smoking device, install a tray into which excess fat will drain, and smoke the chicken under intense fire for forty minutes.

When ready, we must remove the skin from the cooked bird, since in the process of such smoking it has absorbed all the bitterness and burning of the wood.

Recipe 2: Hot smoked chicken(option 2)

Ingredients: a glass of salt, 3 liters of water, bay leaf, three to four cloves of garlic, black pepper (peas), two tables. spoons of any spices, for example, for barbecue.

Cooking process:

1. Prepare the brine: for this, put salt, pepper, lava leaf, garlic and spices into warm water and bring to a boil, keep on fire for only 3-5 blinks from the moment of boiling, then remove the brine and cool to 20-25 degrees.

2. We wash the chicken well from the outside, as well as from the inside, cut off excess fat from it (especially in the tail area) and lower it into the brine. We put in the refrigerator for 18-20 hours.

3. Then we take out the bird, wash it under running water, hang it for 1-2 hours so that the glass has excess moisture, then cut it into two halves, tie them with twine.

4. Pour 3 handfuls of sawdust (preferably alder) into the smoking device, put the tray, hang the carcasses and close the lid tightly.

5. We put the smoking apparatus on maximum heat, and after 10-12 minutes we reduce it to moderate and smoke for 1.5 hours.

After a while, carefully open the lid and take out the chicken. Prepared according to this recipe, it will taste just excellent.

Recipe 3: Cold smoked chicken

For this recipe, it is necessary to take the meat of a young bird, preferably a large breed. Perfect for broilers no older than six months of age.

Ingredients: 1 kg chicken carcass, 200 gr. bran, a tablespoon of salt, a tablespoon of lemon juice, half a teaspoon of pepper.

Cooking process:

We carefully gut and wash the chicken, cut it into 2 halves, which we put under oppression in a cool place (2-3 degrees) for two days, having previously rubbed the halves with lemon juice. Immediately before smoking, the chicken must be thickly rolled on all sides in a mixture of bran and pepper.

The bird should be smoked at a temperature of no more than 30 degrees for 7-10 days in a cold way. When smoking, it is recommended to use briquettes "Maple", "Oak", "Cherry".

The finished dish can be served on the table with pickled mushrooms or vegetables.

Cold smoking

Smoked goose "Delicious"

Required: 1 fat goose, 100 g salt, 8 g saltpeter, 5 g coriander, 10 g red pepper, bay leaf, 4 g black pepper, 6 g cloves.

Cooking process:

Process the goose carcass, cut into 2 parts, take out all the bones, except for the bones of the legs, salt. Finely crush all the spices, fold the goose meat in layers, sprinkle with spices and spices. Cover with a lid and put a weight on it. Leave for 2 days until the salt dissolves. Take out the pieces, wipe with wheat bran, dry and smoke in home smokehouse for 3 weeks with cold smoke, interrupting smoking for 2-3 hours a day.

Country style cold smoked chicken

Required: 1 kg chicken, 2 tbsp. l. 3% vinegar solution, 1/3 cup salt, 1 tsp. ground black or red pepper.

Cooking process:

Process the bird carcass, rinse in cold water and fill with brine. For a filling brine for 1 kg of poultry, take 1,500 ml of water and dissolve vinegar and 60 g of table salt in it. Keep the chicken in brine for 12-18 hours in a cold place. Flatten whole carcasses and keep in brine under oppression. After soaking in brine, dry the chicken, rub with the rest of the salt and cook.

Grate the boiled chicken with pepper, dry a little and place in the smoking chamber. Smoke 3 days with cold smoke. After smoking, keep the chicken for 40-60 minutes in a draft, then boil in water with the addition of spices and bay leaf. Cut the finished bird into pieces and serve with a side dish and herbs.

Cold smoked chicken baked with eggs

Required: 1 kg of gutted or butchered half-gutted chicken, 1 tbsp. l. 3% vinegar solution, 5 tbsp. l. salt, 5 g ground black or red pepper, 6 eggs, 2 tbsp. l. butter, 4 potatoes, green onion, salt.

Cooking process: Process the carcass, rinse in cold water and fill with brine. For potting brine, dissolve vinegar and salt in water. Keep the chicken in it for 12-18 hours in a cold place.

After aging, dry the chicken for 10-15 minutes, rub with the rest of the salt, pepper and smoke with cold smoke in a smoking oven at a low temperature for about 3-5 days. After the end of the smoking process, air it for about 1 hour.

Cut the potatoes, salt, fry in a pan with oil until half cooked. Add smoked chicken pieces and finely chopped green onion. All fry and fill with eggs. Put the dish in the oven and bake for about 2-3 minutes.

Cold smoked quail baked with tomatoes and onions

Required: 1 quail carcass, 1 liter hot meat broth, 4 onions, 1 cup sour cream, salt, pepper, 2 tbsp. l. vinegar, parsley root, dill, 7 eggs, 100 g cheese, 5 tomatoes, 4 tbsp. l. butter.

Cooking process:

Rub the bird carcass with salt, put in a deep bowl and refrigerate for 3-4 hours. For a special marinade, put in the meat broth onion, sour cream, pepper, finely chopped parsley root and dill. When the broth boils, boil it for about 15 minutes. Pour the quail carcass with hot broth. Then add vinegar. Mix everything properly so that the salt with which the carcass is rubbed dissolves. Leave the meat for 5 hours.

Then remove the bird from the solution and hang it to allow excess water to drain and the carcass to dry. And start smoking. Place the bird in the smokehouse and smoke it with cold smoke for about three days. After that, leave it in a draft for about 2-3 hours.

Divide the bird portioned pieces. Peel the tomatoes, cut them into slices and fry. Grease the stewpan with oil, place pieces of smoked poultry inside. Pour over eggs, sprinkle with finely chopped onions, top with tomato slices and bake in the oven for 3 minutes. Sprinkle the finished dish with herbs and serve.

Cold smoked turkey with zucchini and beans

Required: turkey carcass, 1 liter of hot meat broth, 2 cups of vegetable oil, salt, pepper, 3 tbsp. l. vinegar, parsley root, dill, 1 cup sour cream, 1 g of cloves and cinnamon, bay leaf, celery root, onion, 4 eggs, 200 g of capsicum or canned beans And fresh zucchini, 4 tbsp. l. butter, parsley, salt.

Cooking process:

Rub the bird carcass with salt, put in a deep bowl and refrigerate for 3-4 hours. For marinade, add finely chopped onion, pepper, vegetable oil, finely chopped parsley root, celery, dill, bay leaf, cloves, cinnamon. When the broth boils, boil it for about 10 minutes. Pour hot broth over prepared turkey. Mix everything properly so that the salt with which the carcass is rubbed dissolves. Add vinegar and keep the carcass in the decoction for 5 hours.

Remove the turkey, hang for 3-4 hours to dry and start smoking. Place the bird in a smoking oven and treat with cold smoke at a low temperature for 2-3 days. cooked turkey keep in a draft for about 3 hours so that the meat is ventilated from the specific smell of burning.

Boil beans in lightly salted water. Cut the zucchini into slices. Fry everything in oil. Then cut the smoked bird into pieces and put to the beans and zucchini. Pour over the eggs and fry over low heat for 3-5 minutes. When serving, sprinkle with parsley or dill and drizzle with sour cream.

Cold smoked chicken with mushrooms

Required: chicken carcass, 1 liter of hot milk, onion, 1 glass of tomato paste and white wine, salt, pepper, parsley root, dill, 500 g of fresh mushrooms, 300 g of sour cream, 3 tbsp. l. butter and vinegar, 3 g of cloves, pepper, bay leaf, parsley, dill.

Cooking process:

Rub the carcass with salt and refrigerate for 3-4 hours. For the marinade Add finely chopped onion to milk tomato paste, pepper, finely chopped parsley root and dill. When it boils, pour the carcass with hot broth. Mix everything properly so that the salt with which the carcass is rubbed dissolves, and marinate for 5 hours.

After marinating, hang the chicken to dry for 3-4 hours. Then put it in a smokehouse and process with cold smoke for about 3 days, ventilate in a draft for 2-3 hours.

Mushrooms cut into slices, salt and fry, put them in a saucepan and pour boiled sour cream. Butcher smoked chicken into pieces and put it in a saucepan with mushrooms. Simmer until done. When serving, sprinkle with finely chopped herbs.

Cold smoked duck stuffed with porridge with mushrooms

Required: duck, 3 tbsp. l. butter, 1/2 cup lemon juice, pepper, salt, 1 liter of water, spices, 1/2 g of cloves, cinnamon and allspice, bay leaf, 10 g of sugar, 200 g of dry mushrooms, 3 cups of buckwheat, 3 eggs, carrots, 2 parsley roots and onions, 100 g each lard and salt, dill and parsley.

Cooking process:

Rub the carcass with salt and refrigerate for 3-4 hours. For the marinade, boil water with spices. For 1 liter of water, the amount of spices indicated in the recipe is required. Cool the broth and fill the bird. Mix everything well to dissolve the salt used for rubbing. Keep the carcass in the marinade for 3-4 hours in the cold.

After pickling, hang the carcass for 3-4 hours to dry. Smoke with cold smoke at a low temperature for about 5-7 days. Air the finished duck for about 2 hours in a draft.

Chop the mushrooms. Bake in a dry frying pan buckwheat, pour it into boiling water, then mix with beaten eggs. Add mushrooms to the porridge and continue to simmer covered until fully prepared. Stuff the smoked goose with porridge, cover with lard on all sides and roast in the oven for several minutes. Sprinkle the finished dish with herbs.

Cold smoked goose in pickled cucumber seasoning

Required: goose, greens, 2 tbsp. l. 3% table vinegar and flour, 1/3 cup salt, 1 tsp. ground black or red pepper, 2 onions each, parsley root and pickles, leeks, 3 tbsp. l. fat, 1 cup sour cream, 1/2 cup sour wine, 200 g fresh or canned mushrooms, pepper, salt.

Cooking process:

Rinse the bird carcass in cold water and fill with brine. For brine for 1 kg of poultry, take 1.5 liters of boiled and chilled water and dissolve in it 15 ml of 3% vinegar and 4 tbsp. l. salt. Keep the goose in brine for 12-18 hours in a cold place. After soaking in brine, let drain excess water, rub with salt and place in the smoker.

Treat the goose with cold smoke at a low temperature for about 3 days, taking it out every day for 2-3 hours. Leave the finished goose in a draft for about 2-3 hours. Divide it into small pieces. Peel the pickles, finely chop them and simmer in fat. Then add flour, wine and continue to simmer. Next, put boiled or canned mushrooms, after a while - pieces of smoked goose and simmer over low heat under the lid for a few more minutes. Serve boiled or fried potatoes, rice or pasta, as well as vegetable salads.

Cold smoked chicken with mustard and onions

Required: chicken carcass, spices for brine at the rate of: for 300 g of meat - 2 tbsp. l. lemon juice, 2 onions, parsley root, 3 tbsp. l. butter and spicy sauce, salt, 4 tbsp. l. mustard and 3 more onions for frying.

Cooking process:

Leave the chicken carcass treated with salt in a cold place for 4-5 hours. Boil water with spices. For 1 liter of water, put the indicated amount of lemon juice, finely chopped onion, finely chopped parsley root, butter, spicy sauce. Bring the broth to a boil and boil for a few minutes. Then cool the brine, place the chicken in it. Mix everything properly to dissolve the salt with which the carcass is rubbed. After marinating, hang the bird for 3-4 hours to dry.

Place the bird in a smoker and keep it under cold smoke at a low temperature for about 2-3 days. Every day, take the chicken out of the smoking oven for about 2-3 hours. Leave the finished bird in a draft for ventilation. Then break it up into small pieces. Lubricate each piece with mustard, put in a well-heated pan with fat, fry, then transfer to a dish, and fry onion sliced ​​​​in rings in a pan. Place an onion on top of each piece of chicken and sprinkle with chopped herbs.

Cold smoked turkey with cheese and tomatoes

Required: turkey carcass, 1 liter of hot meat broth, 2 cups of vegetable oil, salt, pepper, 3 tbsp. l. vinegar, parsley root, dill, 1 cup sour cream, 1 g of cloves and cinnamon, bay leaf, celery root, onion, 8 tomatoes, 100 g of butter and cheese.

Cooking process:

Rub the turkey carcass with salt and refrigerate for 3-4 hours. For marinade, put finely chopped onion, pepper, vegetable oil, finely chopped parsley root, celery, dill, bay leaf, cloves, cinnamon in the meat broth. When the broth boils, boil it for about 10 minutes. Pour the hot broth over the turkey, stir, add vinegar and leave for 5 hours.

After marinating, hang the turkey for 3-4 hours to dry. Treat it with cold smoke at low temperature for 2-3 days. Every day, take it out of the oven for about 2 hours. Hang the finished bird in a draft for ventilation for 2 hours.

Free the tomatoes from the stalks, cut each in half, salt and leave in a cold place for about 20 minutes. Drain tomato juice, heat a frying pan well with fat, put tomatoes on it, sprinkle with grated cheese and fry. Then smoked turkey cut into small pieces and lightly fry in a pan with fat. But do not overcook the turkey, otherwise it will not taste good. Put the pieces in the middle of the dish, place the tomatoes around, sprinkle with parsley and serve.

Cold smoked duck fried in dough

Required: duck carcass, 5 g of cloves, cinnamon and allspice, bay leaf, 10 g of sugar, 3 eggs, 1/2 cup flour, 100 g of milk, salt and lard, 5 tbsp. l. vegetable oil.

Cooking process:

Rub the duck with salt and refrigerate for 3-4 hours. Boil water with spices. For 1 liter of water, the indicated amount of spices is required. When the broth boils, cool it and pour the duck. Mix everything well to dissolve the salt used for rubbing. Keep 3-4 hours in the cold.

Place the bird in the smokehouse and treat it with cold smoke for about 2-3 days. Leave the finished bird in a draft for 2 hours. Then cut the duck into small pieces. Mash eggs with flour and dilute with milk. The dough should be thicker than for pancakes, but thinner than for pancakes. Take the pieces of duck with a fork, dip in the dough and put in a pan with boiling oil. Put the fried pieces on a dish and sprinkle with herbs.

Cold smoked chicken tarts with tomatoes

Required: chicken carcass, spices for brine at the rate of: for 300 g of meat - 2 tbsp. l. lemon juice, 2 onions, parsley root, 3 tbsp. l. butter and spicy sauce, salt, 100 g butter and wheat flour, egg, 5 tomatoes, dill.

Cooking process:

Rub the chicken with salt and leave in a cold place for 4-5 hours. Boil the water with spices. For 1 liter of water, put the indicated amount of lemon juice, finely chopped onion, finely chopped parsley root, butter, spicy sauce. Bring the broth to a boil and boil for a few minutes. Then cool and place the chicken in it. Mix everything well so that the salt that was rubbed with the chicken dissolves. After marinating, dry for 3-4 hours.

Place the chicken in a smoking oven and cook it with cold smoke at a low temperature. Then leave in a draft for ventilation.

Chop the butter with flour, mix well, salt, add the yolk and quickly knead the dough. Put it in the refrigerator for 10 minutes, then take it out, roll it into a layer about 1 cm thick and place it on greased, floured molds. Make circles from the layer, put them in molds, giving them the shape of tartlets. Place the tarts on a sheet and put in a heated oven. When they are browned at the edges on top, fill them with cooked minced meat and bake until golden brown.

For minced meat, cut the smoked chicken and cut into small cubes, peel the tomatoes from the skin and seeds, cut and dry in a colander. Rub the yolk with salt, pepper and dill. Mix with meat and tomatoes and combine with whipped protein.

Cold smoked turkey roll

Required: turkey carcass, 1 liter of hot meat broth, 2 cups of vegetable oil, salt, pepper, 3 tbsp. l. vinegar, parsley root, dill, 1 cup sour cream, 1 g of cloves and cinnamon, bay leaf, celery root, onion, 100 g of wheat stale bread And grated cheese, 3 eggs, 2 carrots, parsley.

Cooking process:

Rub the turkey with salt and refrigerate for 3-4 hours. Add finely chopped onion, pepper, vegetable oil, finely chopped parsley root, celery, dill, bay leaf, cloves, cinnamon to the meat broth. When the broth boils, boil it for about 10 minutes. Pour the hot broth over the turkey, stir, add vinegar and set aside for 5 hours.

After marinating, dry the turkey for 3-4 hours. Place it in a smoker and process it with cold smoke at a low temperature for 2-3 days. Hang the finished bird in a draft for 2 hours.

Cut the finished bird into pieces and pass through a meat grinder along with a slice of bread, previously soaked in water and squeezed out. Add grated or finely chopped small onion, parsley, a raw egg, salt and ground black pepper. Mix the mixture thoroughly, spread it out in a layer on a wet board. On one half, put chopped or grated raw carrots and eggs, hard-boiled and cut in half lengthwise. Salt the carrots and eggs to taste, roll the meat into a roll, put it on a greased stewpan or pan, pour over with melted fat, sprinkle with grated cheese and bake.

Cool the finished roll, cut into slices and place on a dish. Serve vegetables as a side dish boiled rice with butter or mashed potatoes. Sprinkle the roll with herbs before serving.

Cold smoked chicken croquettes

Required: guinea fowl carcass, 1 liter of hot milk, 2 onions, salt, pepper, 3 tbsp. l. vinegar and flour, parsley root, dill, 1 cup each of tomato paste, white wine and boiled rice, 150 g fresh mushrooms, 100 g butter, 1/3 cup chopped nutmeg, frying fat, herbs.

Cooking process:

Rub the guinea fowl carcass with salt and refrigerate for 3-4 hours. Put chopped onion, tomato paste, pepper, finely chopped parsley root and dill into the milk. When the broth boils, fill them with guinea fowl. Mix everything properly and keep in the marinade for 5 hours.

Place the carcass in a smoking oven and process with cold smoke at a low temperature for about 2 days. Hang the finished bird in a draft for ventilation.

Melt the butter in a small skillet and fry the flour in it for 1 minute. Add 1/2 cup milk, stir continuously and continue to cook until thick sauce. Enter black pepper, nutmeg and salt to taste.

Finely chopped onion stew in oil until cooked, add chopped mushrooms. Keep simmering. Put the smoked guinea fowl meat, cut into pieces, rice, mix everything well and add to the sauce. When the mixture has cooled, make croquettes out of it, roll them in flour and fry in very hot fat. Put the finished croquettes on a plate and garnish with parsley sprigs and slices of tomatoes and cucumbers.

Hot smoking

Hot smoked chicken with Provence sauce

Required: poultry carcass, 2 liters of water, 1/2 g of cloves, cinnamon and allspice, bay leaf, 10 g of sugar, 200 g of butter, sour cream and chicken broth, 2 onions, 100 g of tomato paste and salt, 5 g of mustard, parsley.

Cooking process:

Rub the carcass with salt and place in a cold room for 3-4 hours. Boil water with spices. For 1 liter of water, the indicated amount of spices is required. When the broth boils, cool it and pour it over the chicken. Mix everything properly and keep it in a decoction for 3-4 hours in the cold.

Dry for 3-4 hours and put the bird in the smokehouse, treat with hot smoke for 3 hours. After smoking, leave the chicken in a draft for about 1 hour so that the specific smell of smoke disappears. Rub the butter with flour in a pan, gradually pour in the broth, add the mashed boiled onion, sour cream, tomato paste and boil. Divide the smoked chicken into portions, put in a saucepan, pour over the prepared sauces, put on steam and, without letting it boil, bring to full readiness. Serve in a deep dish, sprinkled with parsley.

Hot smoked chicken "Gentle"

Required: chicken carcass, spices for brine at the rate of: for 300 g of meat - 2 tbsp. l. lemon juice, 2 onions, parsley root, 3 tbsp. l. butter and spicy sauce, salt.

For sauce: 100 g each walnuts and butter, 3 onions, 1 tbsp. l. flour, a head of garlic, 10 g wine vinegar, 5 g cilantro, saffron, spices, salt.

Cooking process:

Rub the carcass with salt and leave in a cold place for 4-5 hours. Boil water with spices. For 1 liter of water, put the indicated amount of lemon juice, finely chopped onion and parsley root, butter, spicy sauce. Bring to a boil and boil for a few minutes. Then cool and place the chicken in the brine for 3-4 hours. Then hang it to dry for 3-4 hours.

Smoke the chicken with hot smoke for about 12 hours, until cooked through.

For the sauce, fry finely chopped onion, after 10 minutes add flour to it and gradually dilute with water. Enter salt, vinegar, herbs. In the resulting sauce, boil the smoked chicken cut into pieces for about 10 minutes. Then put chopped nuts, saffron infusion. Serve as a cold appetizer.

Partridges of hot smoked hunting style

Required: partridge carcass, 1 liter of hot meat broth, 4 onions, 2 tbsp. l. tomato paste, salt, pepper, 3 tbsp. l. vinegar, parsley root, dill, carrots, 50 g butter, bacon and cheese, 100 g mayonnaise, 7 g gelatin, parsley.

Cooking process:

Rub the carcass with salt and refrigerate for several hours. Add finely chopped onion, tomato paste, pepper, chopped parsley root and dill to the meat broth. When the broth boils, boil it for about 10 minutes. Fill them with partridge, mix, pour in the vinegar and marinate for 5 hours. Dry after marinating for 2 hours.

Smoke the bird for about 3 hours, treating it with hot smoke. Hang the finished bird for 1 hour.

Cut the bacon and vegetables and simmer over low heat. Pass the mass through a meat grinder twice, add butter, grated cheese, salt and beat everything properly. Divide the smoked partridge into parts and put the meat in vegetable mix. Prepare jelly from broth and gelatin. Pour the vegetable mixture and poultry meat with the resulting jelly and refrigerate. Garnish with greens when serving.

Hot smoked goose with cabbage

Required: goose, 1 kg of stewed cabbage, 100 g of butter, 1 glass of broth, herbs, 2 tbsp. l. 3% table vinegar, 1/3 cup salt, 1 tsp. ground black or red pepper.

Cooking process:

Rinse the goose carcass in cold water and fill with brine. For brine per 1 kg of poultry, take 1.5 liters of boiled and chilled water, in which dissolve 15 ml of a 3% vinegar solution and 4 tbsp. l. salt. Keep the goose in brine for 12-18 hours in a cold place. After aging, let the excess water drain, rub it with salt and cook until tender.

Rub the boiled bird with pepper and smoke for about 5 minutes. Then ventilate for about 1 hour in a draft. Put the finished stewed cabbage, on top - pieces of smoked goose, close the lid and simmer in the oven for 2-3 minutes. Pour the finished dish with oil and sprinkle with herbs.

Hot smoked goose with mashed potatoes

Required: goose carcass, 100 g of salt, 1/2 g of cloves, cinnamon and allspice, bay leaf, 10 g of sugar, 200 g of butter, chicken broth and sour cream, 2 onions, 120 g of tomato paste, 5 g of mustard, greens parsley, 3 kg of potatoes.

Cooking process:

Rub the bird with salt and keep it in a cold room for 3-4 hours. Boil water with spices. For 1 liter of water, the indicated amount of spices is required. When the broth boils, cool it and pour it over the goose. Mix everything and keep 3-4 hours in the cold. Then dry for 3-4 hours.

Hang the bird in the smokehouse and heat it with hot smoke for 3 hours. After smoking, leave it in a draft for about 1 hour so that the specific smell of smoke disappears.

Prepare mashed potatoes. Arrange it on plates, adding the finished goose. Sprinkle with finely chopped herbs and serve.

Hot smoked goose baked in dough

Required: goose carcass, 1 glass of meat broth, greens, 2 tbsp. l. table vinegar, 1 tsp. ground pepper, for 100 g of goose meat - 100 g of flour and butter, 1/2 kg of potatoes, 2 eggs, salt.

Cooking process:

Rinse the goose carcass in cold water and fill with brine. For brine per 1 kg of poultry, take 1.5 liters of boiled and chilled water, in which dissolve 15 ml of 3% table vinegar and 4 tbsp. l. salt. Keep the goose in brine for 12-18 hours in a cold place. Next, let the excess water drain, rub the bird with salt and cook until tender. Rub the boiled bird with pepper and smoke for about 5 minutes. Then ventilate for about 1 hour in a draft.

Knead fresh thick dough, mixing flour, eggs, salt, water and kneading everything properly. Put the dough on a baking sheet so that the thickness of the layer is approximately 1/2 cm. Place the smoked goose on the layer of dough and wrap it with the remaining dough, gently leveling its thickness with wet hands over the entire surface of the carcass. Put in the oven and bake. Remove the dough from the finished goose, divide the bird into portions and serve with mashed potatoes or other garnish.

Hot smoked goose with prunes

Required: goose, 2 tbsp. l. 3% table vinegar, 1/3 cup salt, 1 tsp. ground black or red pepper, for 100 g of goose meat - 100 g of butter, prunes and sauce, 3 tbsp. l. red wine, carrot, parsley, celery, onion, nutmeg, 1/2 g cinnamon.

Cooking process:

Rinse the carcass in cold water and fill with brine. For brine per 1 kg of poultry, take 1.5 liters of boiled and chilled water, dissolve 15 ml of 3% vinegar and 4 tbsp. l. salt. Keep the goose in brine for 12-16 hours in a cold place. Drain excess water, rub the bird with salt and cook until tender.

Rub the boiled bird with pepper and smoke for about 5 minutes. Then ventilate for about 1 hour in a draft. Finely chop the carrots and fry them in oil with parsley, celery, onions. Put the roasted roots and vegetables into the sauce, add red wine, nutmeg and boil the sauce for small fire. Chop the smoked goose, put in the sauce and simmer. Shortly before readiness, put the washed prunes, after scalding it with boiling water and removing the seeds.

Hot smoked hazel grouse

Required: hazel grouse carcass, 1 liter of water, 2 onions, salt, pepper, 3 tbsp. l. vinegar, parsley root, dill, 1 glass of white wine and sour cream, 50 g melted fat, 100 g butter, 4 fresh cucumber, 5 fresh tomatoes.

Cooking process:

Rub the carcass with salt and put in the refrigerator for 3-4 hours. Add onion, wine, tomato paste, pepper, vinegar, parsley root and dill to the water. When the broth boils, boil it for about 6 minutes. Pour the carcass with hot broth. Mix everything properly and marinate for 5 hours. Dry after marinating for 3-4 hours.

Stuff the smoked hazel grouse with lard, previously cut into cubes. Then place in a saucepan, pour sour cream and put in the oven for a few minutes.

Prepare a salad of cucumbers and tomatoes, fill it with sour cream. Serve a vegetable salad separately with the prepared hazel grouse.

Smoked chicken stuffed with mushrooms

Required: 3 chickens, 100 g bacon and butter each, 1/3 cup salt, 1 liter hot milk, onion, 1 cup each tomato paste, white wine and sour cream, pepper, 3 tbsp. l. vinegar, parsley root, dill.

Cooking process:

Rub the carcasses with salt and refrigerate for 3-4 hours. Put finely chopped onion, tomato paste, pepper, chopped parsley root and dill into the milk. When the broth boils, fill it with chicken carcasses. Mix everything well and marinate for 5 hours.

For the filling, boil the mushrooms, cut them, sprinkle with salt and pepper, add butter, a little sour cream and fry until they turn into a thick mass. Cool the filling, stuff hot chickens with it. Place in oven and bring to readiness. Pour the finished chickens with sour cream, sprinkle with herbs. Serve a vegetable salad separately.

Smoked stuffed chicken

Required: chicken, 1 glass of milk, 1 onion, parsley root, 3 slices of white bread, 4 cloves of garlic, 200 g of ham, 2 eggs, 100 g of butter, parsley, pepper, salt, spices for brine at the rate of: for 300 g of meat - 2 tbsp. l. lemon juice, 2 onions, parsley root, 3 tbsp. l. butter and spicy sauce, salt.

Cooking process:

Rub the carcass with salt and leave in a cold place for 4-5 hours. Boil water with spices. For 1 liter of water, put the indicated amount of lemon juice, finely chopped onion and parsley root, butter, spicy sauce. Bring the broth to a boil and boil for a few minutes. Then cool the brine, place the chicken in it. Mix everything properly and soak it in brine for 3-4 hours. Dry it for 3-4 hours in a draft.

Place the carcass in the smoking oven for 3-4 hours. First, the temperature in the oven should be 70-80°C, then lower it to 40°C.

Soak the bread in milk, squeeze, chop the onion and fry it in oil. Pass the ham, bread, onion through a meat grinder, add chopped garlic, parsley root with herbs, yolks and salt. Whisk the egg whites until foamy and fold into the mixture. Stuff the smoked chicken, put in a saucepan and bring to readiness in the oven.

Smoked chicken with rice and tomatoes

Required: chicken, 50 g chicken fat, 100 g butter and rice, 10 sweet bell peppers and bean pods, 1 cup each of green peas, tomato paste and white wine, 4 tomatoes, herbs, 1/3 cup salt, 1 liter hot milk, 1 onion, black pepper, 3 tbsp. l. vinegar, parsley root, dill.

Cooking process:

Rub the chicken with salt and refrigerate for 3-4 hours. Add finely chopped onion, tomato paste, pepper, chopped parsley root and dill to the milk. When it boils, pour the hot broth over the chicken, mix and leave for 5 hours. Hang to dry for 3-4 hours.

Place the prepared chicken carcass in a smoking oven for 3 hours.

Put the smoked chicken in a saucepan, cover with fat and fry a little. Then take out the carcass, drain the fat from the saucepan, put in it boiled rice, scalded and finely chopped Bell pepper, bean pods and green pea. Mix everything properly. Lay the chicken cut into pieces on top, pour over it with oil and broth. Close the saucepan with a lid and place in the oven for 10 minutes. After cooking, beautifully arrange the chicken pieces and vegetables on a platter.

Hot smoked chicken casserole

Required: chicken, 2 slices of white bread, 2 tbsp. l. butter, 1/2 cup milk and sour cream, 4 eggs, parsley, nutmeg, breadcrumbs, salt.

Cooking process:

Rub the carcass with salt and refrigerate for 3-4 hours. Boil water with spices. When the broth boils, cool it and pour over the chicken. Leave in the cold for several hours. Hang to dry for 3-4 hours.

Place the prepared chicken carcass in a smoking oven for 3-4 hours at a temperature of 70°C. After a while, the temperature can be lowered. Then take the bird out of the oven.

Pass the smoked chicken through a meat grinder, add to the minced meat soaked in milk White bread, soft butter, egg yolks, sour cream, salt, chopped nutmeg, finely chopped parsley and mix everything well. Whip the egg whites until firm, season with salt and fold the egg whites into the minced meat. Put the mass in a mold, previously greased with oil, sprinkle breadcrumbs. Put the mold in the oven and bake at a moderate temperature for several minutes. Serve with vegetable salads.

Smoked duck with fruits

Required: duck, 200 g prunes, 8 apples, 3 tbsp. l. butter, 1/2 cup lemon juice, pepper, salt, 1 liter of water, spices, 100 g of salt, 1/2 g of cloves and cinnamon, allspice, bay leaf, 10 g of sugar.

Cooking process:

Rub the carcass with salt and refrigerate for 3-4 hours. Boil water with the indicated herbs. Pour the hot broth over the duck and leave for 4 hours in the cold. Hang it to dry for 3-4 hours. Next, place it in a smoking oven for 3 hours.

Take out the middle of six apples, fill the resulting recesses with soaked pitted prunes. Dry the duck, rub it with lemon juice, salt, pepper, stuff with the remaining prunes and two apples, cut into 4 slices. Put the smoked duck on a baking sheet with its back down, spread the apples stuffed with prunes around. Put pieces of butter on the duck, pieces of butter on apples and sprinkle with sugar. Add some water and roast in the oven at a moderate temperature for a few minutes. Take out the apples when they are baked.

Divide the cooked duck into portions. Garnish with fried potatoes and stuffed apples.

Smoked chicken at home

Required: fattened chicken carcass, 2 liters of water, 20 g of salt, 6 bay leaves, 4 garlic cloves, a few black peppercorns, 4 tbsp. l. dried berries juniper, 1 g cinnamon, 20 g sugar, 170 ml 9% table vinegar.

Cooking process:

Slice the chicken lengthwise and place between two cutting boards. Then start beating the meat in such a way that the pieces become flat. Leave the meat in a draft for several hours. In warm boiled water add salt, bay leaf, minced garlic, black pepper, juniper berries, cinnamon, sugar, vinegar. In the resulting marinade, keep the meat for about a day. Periodically shift it, i.e. change the pieces in places so that they are better saturated.

After a day, take out the pieces and put small pieces of lard and garlic cloves into the cuts on them. Hang the pieces to dry for about 3-4 hours. Next, place them in the smoking oven for 3-4 hours. When smoking, dip the meat several times in brine. The meat is considered ready when the shiny film that has formed on it is easily separated from it.

Many people know about liquid smoke, which is used for quick smoking, but this approach to food processing is very harmful to the body, since liquid smoke is equated with the strongest carcinogens. It contains in its composition toxic chemicals (phenol, formaldehyde, etc.), which tend to accumulate in the cells of the human body and cause their mutation - healthy cells under their influence can eventually transform into cancerous ones.

In order for our smoked bird had a more refined taste, buy it fresh and chilled (not frozen). Give preference to large breeds of birds of a fairly young age.

To speed up the salting process before smoking, experts advise injecting the brine into the chicken. This should be done in small portions for every 3-5 cm of the surface of the carcass.