Description
This summer we mastered the smoker. I want to share with You the technology of the smoked whole chicken.
Ingredients
-
Salt
-
Greens
-
Chicken
1.2 kg
Cooking
Take the chicken, wash, RUB with salt and herbs (optional). You can leave overnight in the fridge, but we did it for nature, so salt and immediately hung it ventilated in any way, we have something like that. The longer you hang on, the better it will save it from moisture, and it will be to kopitsa, not to cook (we have hung 30 min).
While the chicken is resting, take the chips, we like that, and soaked in water (I take a regular plastic bag, cover it in sawdust, about a half a pack, and pour water). Do this in order so they don't burn immediately and gave it its flavor. It is also good to put twigs of Apple trees or any fruit tree. (Sawdust are sold in almost all supermarkets.)
Meanwhile, in the smoker, put the foil to collect fat.
Sawdust on the foil.
Grid.
Put the chicken on the "belly".
Put on the fire. Now waiting for the first smoke from the smoker and note the time. This is usually about an hour, but 20-30 minutes later, you open the lid and let a little smoke, otherwise it may taste bitter, close and wait about 30 min. Yes, the heat must be quite intense.
Everything is ready. The chicken is very juicy and flavorful. (The skin is recommended to remove or what it is). Bon appetit! Thus it is possible to cook any part of the chicken and the leg and the breast, everything comes out very juicy. Try, experiment. Good luck, be healthy!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.