Smoking is a special way of thermal treatment of chicken, meat. At the same time products develop improbable aroma and a taste. And under the influence of a smoke fume meat is left by a large amount of moisture therefore it then can be stored a long time.
It is possible to smoke as separate parts of a chicken carcass: legs, wings, and all bird entirely. Preparation requires the special equipment which is called an oven smoking shed. In this case the real smoked chicken who will keep aroma, tenderness and unsurpassed taste will turn out.
There are two ways of smoking of chicken meat: cold more hotly. The majority choose hot smoking, in this case process of preparation takes only several hours, it depends cold-process chicken meat can be cooked several days.
Before process it is necessary to prepare carefully carcasses, to wash out them, to consider on availability of slime and podporchennost. The bird has to be freshen and it is desirable young.
It is better to divide a chicken carcass into several parts, to place in capacity and to fill in with a small amount of water that meat was only slightly hidden.
For preparation of smoked chicken it is required: chicken carcass; 300 g of salt; spices, garlic, bay leaf, pepper. Before smoking it is necessary to pickle chicken in any mix of salt, favourite spices, it is possible to add in addition garlic gloves, bell pepper, a soy-bean sauce. Parts of chicken need to be beaten off a hammer, to rub with salt and to fill in with marinade, it is better to put all this in the fridge for the night.
Next day chicken needs to be filled in with water and to cook on slow fire within an hour. Then it is necessary to get meat from a pan and to allow to dry.
All chicken parts should be laid in the smoking device on a lattice, it is possible to lay previously on a bottom sawdust from an alder. Under meat it is better to place a pallet in which all fat which is formed as a result of preparation will flow down.
It is necessary to smoke a chicken within 1.5 hours, then meat completely will prepare, will become gentle and soft.
If there is a wish to keep smoked chicken for a long time, it is worth resorting to cold ways. For this purpose the carcass needs to be divided into pieces, to rub them with lemon juice and to place a baking plate a press for two days. After this time chicken should be rolled in in mix of spices and to place in the smoking shed.
In such a way chicken is cooked 7-10 days at a temperature of 30 degrees, languor peculiar slowly turns out. That meat gained unforgettable aroma, for a kindling of the smoking shed it is necessary to use maple, oak or cherry briquettes. Some don't want to smoke chicken several hours and even days, resort to the help of liquid smoke. Only experts don't recommend to use this way. Because structure at means very hazardous to health: formaldehyde, phenol and other chemical components.
These substances represent carcinogens and are capable to collect in cells of a human body, promoting violation of their work and emergence of mutations. Therefore doctors oppose consumption of the meat processed by smoke.
Therefore fans of a smoked chicken should stock up with patience and necessary spices to receive a fine dish.