Smokehouse Chicken in a Simple Brine
Homemade smoked chicken with a few tricks! Very tasty and fragrant—fantastic. Hot-smoked chickens sell like hotcakes at the markets, all because they're so delicious. Here's how to make this bird at home without overpaying.
Cooking method
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Step 1:
Pour water into a roomy container and dissolve the salt in it. Use 100 g of salt per liter of water.
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Step 2:
Add the peppercorns.
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Step 3:
Submerge the chicken in the brine, cover, and refrigerate for 12 hours to marinate.
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Step 4:
Then air-dry the chicken for an hour at room temperature. If there are gnats or flies around, hang the bird and wrap it in cheesecloth.
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Step 5:
Get the smokehouse ready and place the chicken on the rack.
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Step 6:
Smoke for 15 minutes over high heat. Then flip it and smoke another 5 minutes.
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Step 7:
Lower the chicken into hot water and poach it just below a simmer for 1 to 1.5 hours.
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Step 8:
Remove and let it cool. You can rub your favorite spices onto the chicken while it's still damp; if you do, give it at least a day so the outer layers of meat and the skin soak up the flavors.
- Enjoy!
Caloric 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
- Ground black pepper - 255 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
