Brine for hot-smoked chicken

Cooking method

1. Step 1:

   

   Get everything ready for the brine. Per liter of water, I suggest 1 tablespoon of salt and half a teaspoon of sugar. With the amount in this recipe I brined two chickens weighing 1200 grams each. So, peel the garlic and rinse it under running water along with the bay leaf and thyme. Instead of fresh thyme, you can use parsley, basil, or dried aromatic herbs.

2. Step 2:

   

   Pour clean water into a pot, add the salt and sugar, set it over high heat, and bring it to a boil.

3. Step 3:

   

   Meanwhile, cut the garlic cloves lengthwise into 4 or 6 pieces.

4. Step 4:

   

   To the boiling water, add the peppercorns, a few whole cloves, the bay leaf, the garlic, and the thyme. I had some dried juniper berries on hand, so I added those to the brine too.

5. Step 5:

   

   Turn the heat under the pot down to moderate and let the brine simmer for three to five minutes. Then take the pot off the heat and let the fragrant brine cool to room temperature.

6. Step 6:

   

   Put the cleaned chickens, rinsed under running water, in a deep bowl or pot and cover them with the brine. Set a weight on top so the chicken is fully submerged in the brine. Put the poultry in the fridge to marinate for a day or two (I usually go two days).

7. Step 7:

   

   Before smoking the chickens, take them out of the brine and let them dry, ideally in a draft, for a while (I dry them for at least three to four hours). Then put the chickens in the smoker and keep them there until done at 210 to 230°F (100 to 110°C) (I smoke uncut whole birds for one and a half to two hours).

8. Step 8:

   

   If you like, you can add freshly squeezed lemon juice and spices to taste to the brine. Chicken seasoning blends, khmeli-suneli, and the like work well here. You can also use a little more salt than the recipe calls for, to taste.