Hot smoked chicken. Cold smoked goose in pickled cucumber seasoning

Two ways of smoking products differ not only technologically, but also in the result obtained. Cold smoking is the treatment of a product with smoke at a temperature of about 25-30 ° C. Under such conditions, the meat does not change its structure, therefore, in terms of consistency, it resembles raw meat. The only thing that makes a difference is the fibers split by salt or other active substances. Father-in-law, the taste of the product will not seem excessively hard or dry.

Types of smoking

What does it mean to cook meat? This means that by all available means it is necessary to make it safe for consumption. Raw diet will be safe only when the possibility of development of microorganisms in organic fibers is excluded. To do this, you need to get rid of moisture. To understand how this or that national cuisine arose, it is necessary to look into ancient times. Since the time of the primitive communal system, man has tried to heat meat. This does not mean that he had information from the field of microbiology, but he noticed that such products are much tastier.

Returning to the theory, we recall that moisture from the fibers can be removed by natural drying. However, during this time, the product may deteriorate. Therefore, salting and smoking are considered the most promising methods. Salt is hygroscopic and is able to "draw" moisture from the fibers. In the smokehouse, the smoke, penetrating through the tissues of the product, fills them with a substance that prevents the occurrence of oxidation reactions. It turns out the effect of conservation. All of the above applies to cold smoking.

The theory of hot smoking is more trivial. Under the influence of high temperature, bacteria die, proteins coagulate, amino acids are broken down.

As a result, it turns out that the process of cold smoking at home is considered more difficult, but the result justifies the means. Consider a chicken carcass as a product, as there are several good reasons for this:

• relatively low cost;
• availability;
• the benefits of chicken meat;
• unpretentiousness in processing.

Smoked chicken is considered a dietary product. Despite the high calorie content, it does not contain carbohydrates, which means that the delicacy will not cause excess weight, which many women are so afraid of. By the way, it is recommended for women in the prenatal and postnatal periods to consume chicken. Cold-smoked poultry meat retains a lot of vitamins, most of which are passed on to children even at the prenatal stage of development.

Natural cooking is possible only when there is a personal plot at home or in the country. There you can design a simple oil lamp even from improvised means. But smoking a chicken in a smokehouse when you are surrounded by four walls of an apartment will not work. But there are a few secrets so that you are not left without this wonderful dish, but you will have to start from the very beginning - with the preparation of the carcass.

It would be very windy to think that from the store the chicken will go straight to the smoke box. Even if at first glance the purchased carcass seems clean, it still needs to be washed well in running water.

Small-sized carcasses can be smoked whole, but with solid dimensions, it is recommended to make two cuts along the keel on the breast. This will help to quickly salt the meat before smoking, and it will have a positive effect on the process itself, because the chicken will cook and smoke evenly.

Dry marinade

The entire recipe for the preparation of smoked chicken is based on the correct preparation of meat before the start of direct smoking. By and large, there are two methods that allow you to salt the carcass. The rest of the recipes are considered combinations or even improvisations by those who like to experiment with self-smoking. These recipes differ in the number of ingredients. There are flavoring additives that are harmoniously suited to meat, they can be used in any variation, but some seasonings do not combine with the taste of chicken at all.

One of the most popular recipes, and also the simplest, is dry pickling. There are no proportions here, since excess salt will subsequently be removed.

• Salt must first be mixed with black pepper and chopped bay leaf. This mixture is called dry marinade. Cold-smoked chicken must be salted with high quality, otherwise during the smoking process, which will last several days, microorganisms will start in the fibers and the meat will deteriorate.
• Pieces of chicken or a whole carcass are generously rubbed with salt. Do not be afraid to oversalt the product, as this is absolutely not a threat. From the inside, salt is rubbed into the walls of the peritoneum, and from the outside - into the skin.
• After that, the meat is placed in a bowl under oppression or simply in a regular plastic bag. When the meat is under oppression, juice is released and, mixing with salt, forms a brine. Something similar happens in the package.
• After a few hours of such pickling, the chicken pieces should be washed in water, freed from excess salt, and dried a little. To save time, you can remove moisture with napkins.

marinated chicken

A marinade usually means a liquid brine, where spices are added. The smell and taste depend on spices, but they do not affect the cooking process in any way, and the question of how much to smoke cold-smoked chicken does not have a clear answer, since it all depends on the presence of vinegar, citric acid or other substances that break down fibers in the marinade .

The marinade is prepared on the basis of ordinary water. Spices are added to it. Salt water should be after it has heated to a boil. Then the rest of the seasonings are added. Three liters of water account for a glass of salt, 50 g of sugar, a few peas of black pepper. This foundation is considered classic.

If you need to quickly prepare the meat for smoking, then you will have to marinate with the help of active substances such as bite, mustard, mayonnaise or lemon juice. All of them make the fibers looser. As a result, the chicken will marinate, instead of 5-6 hours, half as much. It is important to remember that the brine is being prepared by boiling, and the chicken is poured with already chilled liquid.

Is it possible to smoke in the apartment

A similar question arises in a good half of the readers. Looking ahead, we note that the home environment will not allow you to create those conditions that are considered natural. However, if there is good ventilation and a vent pipe is used, it is possible to start the process with a smoke generator.

The degree of risk depends on the owner, because the slightest smoke leak will not only fill the house with gas, but also “color” the white interior in a characteristic yellowish tint, and given that it will take a long time to smoke, the situation seems hopeless.

You can go for a little trick that will allow you not only to use the smoke generator in the apartment, but also save time with natural smoking, this is especially true in winter. The chicken in the marinade is not just soaked, but boiled for about half an hour. During this time, the meat does not reach readiness, but the microorganisms are killed, so it is enough just to symbolically start smoking, as the dish will be ready.

Such smoked meat will be even softer than with natural cold smoking. In an apartment, a few minutes of operation of the smoke generator will not do much harm, and the consequences can be quickly weathered.

How is smoking

The fantasy of the master allows you to design several options for a smokehouse for cold smoking. The basic principle of its operation is that the smoke must cool before reaching the smoke box. A logical solution is the design in which the firebox is located at a distance of 2-3 meters from the product. Considering that the chicken will be smoked for several days, it is necessary to stock up on a sufficient amount of material, both firewood and sawdust for smoldering.

The simplest example of a smokehouse is a design made on a hillock, if any. Consider step by step how to build such a device. Below, right in the ground, a small hole is dug, which will serve as a firebox. Usually, sizes of 40 cm by 50 cm are enough. The chimney is also arranged in the ground, it is made in the form of a ditch, 20 cm wide. The hillock is needed so that the smoke rises with an upward slope, that is, natural draft is formed. From above, the chimney can be covered with any materials that come across (branches, old bags). At the exit, a box is constructed. You can use an ordinary barrel, the main thing is to provide for the possibility of placing chicken pieces.

The main secret of a successful procedure is not to be interrupted during the first eight hours. Otherwise, at a relatively low temperature, microbes can grow in the fibers, then the meat will begin to rot. In parallel with this, the condition of constant temperature is imposed. At low temperatures, the meat will not cook at all. If it exceeds the limit of 30 ° C degrees, then the chicken will begin to bake, and this is by no means cold smoked.

To find out how many degrees are in the smokehouse, you can use a regular thermometer, but in the presence of smoke, it is very inconvenient to take readings. That is why cold cooking is recommended only for experienced cooks.

To gain such experience, you can build a fire, but do not lay sawdust. Gradually, by the intensity of the flame, you will be able to determine the desired temperature. However, it should be remembered that the specific heat of combustion for different woods is different. This means that wood can give different heat from the same flame. But these questions are a matter of experience, which will quickly come with time.

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

There is a universal way 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 of coarse salt;
• five large cloves of 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. Remove the meat, blot excess marinade with paper towels 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 a more tender, soft dish. If you smoke a chicken like this, it will turn out deliciously juicy, literally melting in your mouth. Vinegar marinade is best suited for this method. 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;
• to 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 a cool place. The recipe assumes a long pickling period - 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 glass for pre-salting, the rest for brine);
• 20 grams of ascorbic acid;
• three tablespoons of 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, rinse with cold water, dry and dry on a refrigerator shelf 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 a long marinade, you can use the honey marinade recipe. 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 fresh juice from lemons (should get about 100 ml).
3. These ingredients must be mixed well and rub each piece with a honey-spicy mixture.
4. Put the pieces of meat in a plastic bag, put them on the refrigerator shelf at night.
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.

• chicken - 1 pc.;
• salt - 100 g;
• water - 3 l;
• garlic - 3 cloves;
• spice for chicken (ready mix) - 2 tbsp.

Cooking time for hot smoked chicken: 2 hours

Servings of Hot Smoked Chicken: 6

2. Heat water in a saucepan, pour all the spices into it, boil for 5 minutes. Leave the resulting brine to cool completely. When the liquid is at room temperature, lower the chicken into it. The chicken will be in this brine for 20 hours, do not forget to put it in a cold place.

3. Remove the chicken from the brine, rinse under running water. Before smoking, the chicken should be hung outdoors for 3-4 hours so that it dries well. Protect the meat from insects, for example, wrapped in cheesecloth. If there is no time for this, you can use a napkin and wipe the chicken well from the remaining water.

4. Before direct smoking, it is better to cut the chicken lengthwise into two parts, the cut line should run along the back and along the breast.

5. Tie the halves of the chicken with twine, for which we will hang the meat in the smokehouse.

6. It is better to smoke chicken meat on sawdust from alder or bird cherry. Don't forget to put a pan for fat in the smoker, because chicken is quite fatty meat.

7. The chicken is smoked for 1.5-2 hours, depending on the temperature of your smokehouse.

8. Remove the chicken, if the meat comes off the bone easily and the crust is golden brown, then the meat is ready to eat.

2. For smoking, take only fresh or chilled meat, thawed chicken loses its taste, and its aroma after smoking will not be so strong.

3. If there is no time for us to marinate the chicken for a long time, you can speed up the process. Take an ordinary clean syringe for this, draw brine into it, chop the whole carcass with this brine. The chicken should be allowed to lie down for 1-2 hours, after which you can safely send it to the smokehouse.

4. Never use so-called "liquid smoke". There is nothing from natural smoke in it, there are a lot of chemicals that are dangerous to health. Choose a natural smoking option.

5. Experiment with marinade options. You can grease the chicken with chopped garlic before smoking, wipe it again with aromatic herbs and seasonings.

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How to smoke delicious chicken at home

Since ancient times, mankind has used the process of smoking products as a way to keep them edible for quite a long time, because refrigerators had not yet been invented at that time. People guessed to expose the meat to such a treatment with wood smoke, as a result of which an antioxidant effect was provided that suppressed the spread and reproduction of harmful bacteria and microbes. In addition, this method gave the meat an original aroma and taste.

Chicken is considered the most delicious and affordable for smoking, which is combined with many ingredients as components of salads, first and second courses. About how to smoke chicken at home, so that it turns out tender and refined, we will try to tell in this material.

There are two cooking methods: hot and cold. What is their difference? In the cold method, the whole chicken or parts of it are treated with smoke from a smoldering fire. That is, the temperature at which the process itself takes place fluctuates around thirty degrees. It takes quite a long period of time, up to several days. How to smoke chicken in a hot way? Here the temperature at which the processing process takes place is much higher - up to one hundred and fifty degrees. It only takes a few hours (sometimes even less). The meat is more tender and soft than with the cold smoking method.

Inventory preparation

1. So how do you smoke chicken? First, you need to get a smoker. It can be purchased at a specialized store, but you can also make it yourself. Some use a large metal bucket, a barrel, the body of an old refrigerator - our craftsmen will adapt everything! The main thing is that the structure itself is tightly closed, so that the welding seams are sufficiently tight, and smoke does not leak through them. By the way, in Rus' earlier, an ordinary Russian stove was successfully used for smoking.
2. Secondly, you will need: a cutting board, a knife and an ax for cutting meat, a deep bowl. Well, actually, the chicken itself!

Food preparation

Before smoking a chicken in a smokehouse, it must be freed from feathers and entrails, then rinsed under running water, cut off the head and lower parts of the legs. All this can be avoided by buying an already prepared carcass in the store. Next, cut the chicken in half lengthwise and beat it well between two cutting boards with an ax butt or a culinary hammer. This must be done in order for the joints and large bones to become soft. However, do not crush the bones.

We prepare the brine: a glass of salt per liter of water, spices - to taste, a little garlic, sugar, vinegar - whoever is used to anything (here, carry out the free flight of your own culinary imagination). We spread the chicken in a bowl, fill it with brine and put it away for the night (some marinate for a day or more).

After the expiration of the period, we hang the carcass on a hook, stuff it with garlic, lard into deep cuts in the meat. Now you can proceed to the process itself called "how to smoke a chicken." By the way, it is also possible to process not only a whole carcass, but also parts: drumstick, breast, wings, thighs.

How to smoke hot smoked chicken

Let's consider the first option. In just an hour, you should get fragrant and juicy meat. Before sending the bird to the smokehouse, it is necessary to rub it with salt, spices, and dry it slightly. Some cooks advise putting the carcass, sprinkled with spices, in a plastic bag for a couple of hours so that it is thoroughly saturated with them. Then we lay (hang) the chicken in the smokehouse, install a tray on which excess fat drains, pour sawdust (cherry, alder, oak). We smoke on intense fire from forty minutes to an hour. After cooking, the skin will need to be removed from the chicken. The skin of a bird, when smoked, absorbs fumes and soot from wood.

Let's move on to the second option. Before you smoke chicken in a smokehouse (this recipe also applies to hot smoking), you need to prepare the following ingredients. We will need: a glass of table salt, water, bay leaf, black peppercorns, a set of spices (for barbecue or grilling - optional).

First we prepare the brine. Dip salt, bay leaf, pepper in water brought to a boil. We expect cooling to room temperature.

We wash the chicken carcass inside and out, cut off excess fat in the tail area. We dip in the prepared brine for the night (or for a day, as an option, to marinate very well).

Rinse the bird again under cold running water, cut it into two halves lengthwise. We tie the halves with twine, for which they will be hung in a smokehouse. Pour sawdust into the smoking device (alder, cherry, oak are the most recommended), close it tightly with a lid. We put the device on maximum fire for ten minutes. Then reduce the fire to medium. We continue the smoking process for up to an hour and a half. Open the lid and take out the food. According to this recipe, smoked poultry comes out just excellent!

How to smoke cold smoked chicken

To prepare this dish, you should choose young broiler meat (not older than six months). We will need: chicken carcass, two hundred grams of bran, salt, juice of one lemon, ground black pepper. It is also worth warning that this type of smoking will take quite a long time!

We gut, wash, prepare the carcass. It is also necessary to cut it into two halves and grate with spices and lemon juice. The halves must be put under oppression for a day in a cool place.

Before smoking, roll the chicken in a mixture of bran and pepper. We smoke at a temperature of no more than thirty degrees in a cold way (in this case, open fire is not used, sawdust should barely smolder and smoke). We use briquettes: maple, oak, cherry. The cold smoking process itself lasts up to ten days.

To understand how to properly smoke a chicken, you need to follow the helpful tips of the smoking masters. Here are some of them.

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The recipe for smoking chicken in a smokehouse in a cold and hot way

Homemade smoked chicken is a delicacy that takes at least two days to cook. True, a significant part of the time is spent on preparing meat, marinating it. But no matter how much time it takes, the end justifies the means. A hand-smoked carcass is much more tender and aromatic.

Homemade chicken meat

Smoked chicken in stores is quite a lot. Despite this, it is bought both for the festive and for the everyday table. Chicken in the smokehouse gets a taste that goes well with the components of salads, soups, hot dishes, which explains the popularity of this product. Many people are interested in the recipe for smoking chicken in a smokehouse in order to cook it on their own, without chemical additives.

Homemade smoked chicken in the content of nutrients is not inferior to boiled or baked; only the taste of seasonings from the marinade is added. Such a product is stored for several days at room temperature. The calorie content of hot smoked meat in a smokehouse is only 184 kcal.

Hot smoked chicken

In order to smoke chicken at home, it is not at all necessary to spend a lot of time and money. This is the easiest cooking option. So, how to smoke chicken in a hot smoked smokehouse? Before smoke treatment, the carcass is rubbed with spices:

• salt,
• pepper;
• grated or crushed garlic;
• seasoning for chicken.

In just 30-50 minutes, the meat is marinated. It remains to simply dry it and send it to the oil lamp for one hour.

The main ingredients for the marinade (per 3 liters of water):

• 200 g of salt;
• Bay leaf;
• garlic;
• black peppercorns;
• seasonings for chicken or meat.

Hot smoking chicken begins with the preparation of the brine. Spices and herbs are added to warm water, the solution is boiled for several minutes and then cooled to 25 degrees.

It is better to smoke chicken at home without excess fat, so it is cut off. The bird is left in brine in a cold place for 20-25 hours. Marinated meat is washed and hung for a couple of hours. Before smoking a chicken at home, it is better to cut it in half and tie it.

Smoking chicken in a smokehouse is preferable to do on alder sawdust. Carcasses are suspended and tightly covered with a lid. The device is set to maximum power. How to smoke chicken in a hot smoked smokehouse? Large heat is removed after 10 minutes and a moderate mode is set. If we talk about how much to smoke, then 40-50 minutes is enough.

After this time, our product is ready! Thus, hot smoking chicken is a very simple task that anyone can do.

The video shows another, well, very tasty, hot chicken recipe.

Cold smoked chicken

Carcass halves are stacked between cutting boards and slightly beaten off. Smoked chicken in this case will not acquire a reddish color when cooked. Prepared meat falls into the brine. Per liter of pure water is taken:

• 1.5 st. spoons of salt;
• crushed garlic;
• 1 tbsp 9% vinegar;
• 1.5 teaspoons of sugar.
• 4 allspice peas
• 1 trap sheet

Cold-smoked chicken should lie in the marinade for at least one and a half days. To give a spicy taste, you can add ginger, coriander and other spices. Instead of vinegar, lemon juice is often used. Pickled meat is dried for 2-5 hours in a blown area before cold smoking in the smokehouse

It is better to smoke chicken at home in a smoke cabinet or a specially prepared container. The bird is hung on hooks and closed. On the other side of the smoke passage, a fire is made in the brazier. After that, small poles of fruit trees (apricot, plum, cherry) or large alder chips are laid on the burned-out coals and the brazier is closed with a lid with minimal air access.

Cooking lasts from 24 hours to two days. The important point is continuity. Splinters or shavings are regularly poured into the fire, so cooking alone is unlikely to succeed. Readiness is indicated by the absence of juice when pierced.

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Smoked chicken in a smokehouse at home

If you still do not know how to cook smoked chicken in a home smokehouse, there are a few subtleties to consider.

Smoked Chicken Cooking Tips

1. The chicken can be smoked whole, or it can be cut into pieces or separated from the bones. Accordingly, the smoking time will be different. The carcass will hang in the smoke cabinet much longer than pieces of meat.
2. Much depends on the chicken. Raised at home, fed and walked in the yard, the pied bee is the owner of tougher meat than the store-bought broiler chicken that grew up on the farm. So the smoking time will have to be determined empirically.
3. Before smoking, the meat is often marinated or boiled. The choice of seasonings and spices is a delicate matter, they should set off the smoked flavor, and not interrupt it. And, of course, boiled-smoked chicken in a home smokehouse cooks faster and is less dry.
4. Smoked chicken in a smokehouse is cooked at different temperatures - the hot method is fast, with it the chicken is ready in a few hours, but cold smoking will take several days, because the temperature does not exceed 40 degrees.

We smoke quickly

So that in a few hours you get a tender, ruddy, fragrant smoked chicken at home in a smokehouse, we will properly prepare and smoke our bird.

• chicken (whole carcass, gutted) - about 2-2.5 kg;
• iodized salt without additives - 1 tbsp. spoon with a slide;
• a set of spices to taste - 1 teaspoon;
• sawdust (alder, oak, apple, cherry) - about 5 kg.

Prepare the chicken for smoking - cut off the head and legs, neck, remove the internal fat. Dissolve salt in hot water, add spices and marinate the chicken in this mixture for at least 4-6 hours. We hang our bird in the smokehouse, we fall asleep sawdust. Above them, we must install a pan for fat - if the melted fat drains onto the coals, the cinder will be absorbed into the chicken and it will turn out not at all tasty. We put the smokehouse on maximum heat and leave the meat in it for a quarter of an hour, reduce the temperature and smoke for another hour and a half. Thus, hot-smoked chicken in a home smokehouse is cooked in less than a day. If the chicken is not marinated, but boiled for a quarter of an hour in the same brine, the meat will turn out even tastier.

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- a great product with 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 many delicious dishes, and smoked meats play an important role in this gastronomic abundance.

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. The best option is a fresh bird of 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. Such products do not belong to smoking.

For smoking, select only young birds, because the meat of old ones loses in its 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 the microwave, because the bird will be tougher 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 preprocessing methods. 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, the chicken can be boiled a little, so that after smoking more tender meat is obtained. 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 is a 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 the various methods of marinade preparation.

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 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 a 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 leaves. 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 the smoked chicken pieces and finely chopped green onions. 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 of hot meat broth, 4 onions, 1 glass of 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 onions, sour cream, pepper, finely chopped parsley root and dill in the meat broth. 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.

Cut the bird into portions. Peel the tomatoes, cut them into slices and fry. Grease the stewpan with oil, place pieces of smoked poultry inside. Pour over the eggs, sprinkle with finely chopped onions, put tomato slices on top 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 each of cloves and cinnamon, bay leaf, celery root, onion, 4 eggs, 200 g of green 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 to the meat broth . 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. Keep the finished turkey 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, tomato paste, pepper, finely chopped parsley root and dill to the milk. 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. Cut the smoked chicken into pieces and put it in a pot 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 of 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 buckwheat in a dry frying pan, pour it into boiling water, then mix with beaten eggs. Add the mushrooms to the porridge and continue to simmer covered until fully cooked. 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, drain excess water, rub with salt and place in a 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 with 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 the tomato juice, heat the pan well with fat, put the tomatoes on it, sprinkle with grated cheese and fry. Then cut the smoked turkey 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 of butter and wheat flour, an 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 each of cloves and cinnamon, bay leaf, celery root, onion, 100 g each of stale wheat 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, raw egg, salt and ground black pepper. Mix the mixture thoroughly, spread it out in a layer on a wet board. On one half, place chopped or grated raw carrots and hard-boiled eggs 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 with vegetables, 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 carcass of the guinea fowl with salt and refrigerate for 3-4 hours. Put the 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 a thick sauce is obtained. 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 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 of walnuts and butter, 3 onions, 1 tbsp. l. flour, a head of garlic, 10 g of wine vinegar, 5 g of 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 into the vegetable mixture. 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 prepared stewed cabbage in a saucepan, put the pieces of smoked goose on top, 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 an unleavened thick dough by mixing flour, eggs, salt, water and kneading everything well. 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 side dish.

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 fried roots and vegetables in the sauce, add red wine, nutmeg and boil the sauce over low heat. 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 lard, 100 g butter, 4 fresh cucumbers, 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 each, 10 sweet bell peppers and bean pods, 1 glass 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 boiled rice, scalded and finely chopped sweet peppers, bean pods and green peas into it. 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 white bread soaked in milk, 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 form, previously greased with oil, sprinkle with 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 juniper berries, 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, chopped 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 poultry to have 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.

Chicken is a favorite type of meat for many people due to its light and great taste. Smoked chicken is a favorite way of preparing this bird for many children and adults. Making smoked chicken at home is not as difficult as it seems.

Smoked meat and poultry began in ancient times. True, the product was treated with wood smoke for disinfection from dangerous bacteria. In modern conditions, smoking is aimed at giving a special taste and aroma to dishes. Smoked chicken can be seen on the shelves of many stores. However, there is a tastier smoked chicken than what is sold in stores. This is a bird smoked at home. But first things first.

Preparing chicken for smoking

Before you start smoking, the chicken is marinated. The number of modern pickling recipes is in the dozens. Each of them has its own characteristics, but the classic version can be considered a proven one. For him, fresh chicken is taken. The carcass is cut along the breast so that the meat is better smoked. The larger the bird, the more marinade will be required.

Brine for smoking chicken

The meat is washed under tap water and placed in a container. Pour water into a saucepan and bring to a boil. After that, the water is turned off for a few minutes to cool down.

As soon as the water cools, salt, bay leaf, black pepper, ground coriander, finely chopped garlic are added here to taste. All seasonings are added in an arbitrary amount, but if you feel that you have gone too far, you can soak the chicken in plain water.

Next, the marinade is stirred so that all the salt dissolves. After that, it is poured onto the chicken carcass so that it covers it completely. The container is covered with a lid. After that, leave it in a cold place for several hours.

The next method of preparing the marinade does not involve the use of liquid. The chicken is simply rubbed with salt and seasonings, wrapped in foil and put in the refrigerator for a day. After that, wash it under running water and wipe dry. In this case, you can use a towel or napkins. After wiping, the bird is hung out in the air for infusion. If you skip this point, the chicken meat will turn out tough and tasteless.

Preparing the smokehouse for smoking

The smokehouse must be washed if you have smoked fish or meat before. Sand should be poured into the pan or foil should be laid so that in the future it can be easily cleaned. At the bottom, you can put chips or sawdust. If you decide to use sawdust for smoking, it is better to take alder.

If these are chips, you should put beech or oak, but it is advisable to soak the oak in advance and then dry it.

Smoking process

Hot smoked chicken

It all starts with lighting a fire. Someone does not really like a very open fire, and the smokehouse has to be washed at the end of all manipulations, because it turns black.

The chicken is placed belly down, after which it is covered with a lid and put on fire. After that, a water seal is poured and smoking begins. The optimum temperature for smoking is 110-120 C. The process takes about an hour. Older smoker models work in such a way that sometimes the carbon deposits formed on the lid drip onto the food and give them unappetizing black spots. If you have such equipment available, you can remove the lid during smoking and quickly wash it with water, then wipe it dry.

After smoking, the chicken should be left to cool. As you know, cooled smoked meats are tastier. Once the chicken has cooled, you will need to run your hand over it. This will get rid of excess spices.

Smoked chicken according to the specified recipe is soft and very fragrant. In some ways, it resembles grilled chicken, but at the same time it has a distinct smoked flavor and aroma.

If you have an electric smokehouse, then there will be no problems with smoking. You only need to turn on the device and load the ingredients. It is necessary to marinate chicken for smoking in an electric smokehouse in the same way as for regular smoking. The procedure is similar, but in this case it is fully automated and does not require constant monitoring.

Cold smoked chicken

Anyone can smoke chicken at home. All it takes is free time and patience. Marinated chicken is smoked by cold smoking for a little longer than hot. The chicken should be in the smoke for at least 3 days. The temperature must be kept at 40 degrees. The carcass of the bird is turned over once a day and the degree of its readiness is checked. To do this, pierce the meat with a knife. If no blood comes out, then the chicken is ready. Not everyone succeeds in smoking chicken in a smokehouse the first time. To alleviate the fate of beginners, there is a special cooking technology.

There is a so-called method of semi-hot smoking of chicken, when hot smoke is mixed with cold air. This is achieved simply. You open the smokehouse lid. The smoking temperature should not be more than 80 degrees, otherwise your chicken will not be smoked, but simply cooked. Marinade for smoking chicken can be prepared the same as described above.

Smoking chicken in a smokehouse is possible not only at home, but also in nature. In the latter case, the smokehouse can be built from improvised means. For example, you can take a brick hearth for firewood and an ordinary steel bucket.

People who have not previously had to smoke chicken on their own are trying different temperature conditions and experimenting. But this can be fraught with spoilage of food and mood due to a failed dish. Hot smoked chicken should be in the smokehouse for 12 hours, after which it is insisted in the fresh air for another couple of hours. Cold smoking chicken involves a longer preparation period. Accordingly, the shelf life of the chicken is also longer. You can extend the shelf life of poultry so that the product does not lose its taste, using a conventional refrigerator.

Storing smoked chicken

Smoked chicken is often taken on the road by passengers on long-distance trains. Why? Because it can be safely eaten the next morning. And yet, what is the shelf life of home-smoked chicken and how best to save it?

Freezing in the refrigerator is considered the surest and safest way. Housewives in various forums often discuss this issue. Someone does not recommend doing this, hinting that the chicken will not be elastic enough. Others advise freezing so that smoked products do not lose their properties and do not deteriorate.

Of course, any food tastes better freshly prepared. But if you cannot immediately eat the entire supply of smoked meats, then it is better to use the freezer than to let a tasty and healthy product go to waste.

For example, if you cooked a smoked breast or leg on the eve of the holiday, you can put them in the freezer, and then defrost them by the right time. You can cook some kind of salad or hodgepodge soup with meat, and on the same day. But if you want to freeze ready-made smoked brisket salads, then know that you can’t do this.

How to properly store smoked chicken in the freezer:

The chicken is cut into portions;

Wrap each piece in cling film;

Put in plastic bags;

Sent for storage in the freezer for a period of no more than 2 weeks. If the bird was frozen in the quick and deep freezing mode, then it can be stored for up to a month. Defrost preferably in the refrigerator. Someone uses a microwave, but this solution is not the best. Smoked chicken can become tasteless.

It is better to let the chicken thaw gradually without sudden temperature changes. This applies to any meat, as well as fish and minced meat.

What if there is no refrigerator nearby? It is necessary to look for rooms where optimal temperature and ventilation are maintained. Under these parameters, an unheated attic of a private house is suitable. It is necessary to stretch the wire and hang on it pieces of smoked chicken placed in linen bags. Here they can be stored for 5 to 6 months. However, they do not lose their taste. If you have not prepared so many smoked meats, you can get by with a box made of plastic or wood. Packed chicken pieces are stacked in boxes in one row.

Instead of an attic, you can place smoked meat products in a dry basement or cold pantry. But the room will need to be prepared in advance. Get rid of all rodents and insects if you have any. Wash the floor and walls properly and ventilate the room. Treat the shelves with hot water and soda and dry the room for several days.

Dampness in the premises is unacceptable, because it leads to the appearance of a grayish coating and even mold on the surface of smoked products. If you make a mistake and the smoked chicken has acquired a sour smell and is covered with mucus, do not try to save it. It is better to throw away - health is more expensive.

If you are going to cook smoked chicken at home, it is better to think over the storage space in advance. In addition, you need to smoke exactly as much chicken meat as you can really save without any losses in the future.