Composition / ingredients
Cooking method
The chicken carcass is washed, cleaned of the remaining feathers, placed in an enameled (you can take stainless steel) pan, half filled with water.
Peel and wash onions and carrots, then cut them into large pieces and send them to the chicken in a saucepan. We put dried herbs in the same place (you can use parsley and celery root, for example) and spices to taste, salt and pepper.
We send the pan to a large fire and bring it to a boil, then cover with a lid, turn down the heat and cook for about 40 minutes (do not forget to remove the foam).
We remove the carcass from the pan, let it dry (the chicken has not cooked during this time, it is half-cooked - this is normal). Now it's time to put it in the smokehouse for two or three hours (determine readiness by the appearance of the chicken - it should become very ruddy, almost brown).
Having smoked the chicken, we cool it and serve it on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
