Spices can take over your taste-to add or remove. Only need 1-1.5 tbsp Here I have a ready-made mixture, I only added black pepper from the mill. Salt is also added to taste.

Chicken carcass rinse, to discuss from excess moisture and RUB with garlic, skipped through the press. Then RUB with spices and salt on all sides and inside. My bird got a little "dead" back, but it's not terrible. Leave to marinate 12 to 24 hours in a cool place (refrigerator), covered with cling film.

Now about the lamp. My dad is Mr. fix-it, so from the old Soviet oil lamp, he built a new cut off the burnt bottom and replaced with a new one. On the cover made of a metal plate, which is tightly twisted 'lambs'. The photo on the right pan to collect fat, and the usual Mantovani to which the Pope chapel legs. In it and placed the chicken.

After the allotted time for marinating the chicken, remove from the refrigerator and leave in the open air without covering anything from 30 min. to 1 hour to get it dried out, and on top of it had no moisture. So while Smoking the smoke will be good to catch a hen that will give nice color. The bird will coptics, not to cook.

When the chicken poderias on the bottom of the oil lamp to pour the chips, about one man's handful to distribute. Chips I don't kill, we don't need extra moisture, while nothing is burning because it is sold already slightly wet. I use alder chips for Smoking. Here is how it looks. You can use wood chips of fruit trees - Apple, pear.

Further the chips put a tray, and on it mantovano chicken (breast down). The lamp tightly and save for moderate heat of from 60 to 110 min., depending on weight. I have a chicken weighing 2Kgs. time left to prepare 1H.50min. When Smoking is no smoke, no Gary I don't have, only the delicious smell of Smoking due to the thick cover. But since cooking at home, you can turn on the extractor fan or open a window.

So the bird looks like after 1 hour after Smoking. We opened and vizualno evaluated the color and readiness. For chicken my size I returned the lamp to fire another 50 min. During this time, the color became more intense and the chicken is fully ready. The oil lamp better, of course, open on the street or use the hood in "turbo" mode. I was lucky - my parents live in a private house, so we opened the oil lamp on the street. The smoke from the Smoking a very 'strong' and rich!!

Here it is chicken home smoked! Allow to cool at room temperature, then put away in cool place to infuse, at 6 hours. You can eat and hot, but then it will be sour and bitterness from the smoke, the cold meats, this is not - the choice is yours.

This bird went on our holiday of Epiphany table. Aromatic, fragrant, beautiful! Thank you to everyone who looked! And of course Bon appetit!