Kitchen appliances and utensils
- a charaben 70-90 cm high,
- pot with a lid with a capacity of 3.5-4 liters,
- pot with a lid with a capacity of 8-10 liters,
- beaker.
Ingredients
- Chicken carcass - 2 pcs.
- Apple juice - 600-650 ml
- Salt - 2 tbsp. l with a slide
- Potato - 1 pc.
- Coriander, seeds - 1 tsp. without top
- Black peppercorns - 3-4 pcs.
- Allspice black peas - 6-7 pcs.
- A mixture of peppers - 1 tsp.
- Bay leaf - 4-5 pcs.
- Mustard seeds - 1 tsp. without top
- Garlic - 4-5 cloves
- Drinking water - 2.5-3 l
Step cooking
- Pour 2.5-3 liters of water into the pan, put on medium heat, add 3 tablespoons of table salt with a small slide.
- Peel 1 medium potato tuber, dip it in a pan. Using potatoes, the density of the saline solution is checked. For pickling according to this recipe, a solution of medium salinity is used, the potatoes should lag behind the bottom and float in a layer of water. Remove the popped potatoes from the pan.
- In hot water, put 1 teaspoon without a hill of mustard and coriander seeds, 3-4 peas of black pepper, 6-7 peas of allspice, 1 teaspoon of a mixture of peppers, 4-5 bay leaves. Pour 0.5 liter of apple juice without pulp into the pan. Crush 4-5 cloves of garlic with the flat side of the knife (you can not peel), place them in a boiling marinade.
- Cover the pan, wait for the water to boil. Remove the chicken carcasses from the packaging.
- Prepare the chicken for marinating. At each carcass, cut the gland at the base of the tail, cut off excess skin and fat. Rinse well. Place the prepared chicken carcasses in a pot with a capacity of 8-10 liters, pour boiling marinade. Press carcasses so that they are covered with water. If the marinade is not enough, add to the desired mark of drinking water. You can put a little oppression on the meat. Cover the pan, put in a cool place for 8-10 hours.
- In a shaban with a height of about 70-90 cm (a metal box with a grill and a lid) pour a layer of wood chips about 2-3 cm high, moisten (a little) a layer of wood chips with apple juice (100-150 ml). Place chicken carcasses with the back facing up on the wire rack. The grill must be clean so that the meat does not stick. For smoking, take chips of fruit trees - apple trees, plums, pears, apricots, alders, aspen. It is impossible to use chips of coniferous trees. Chips before smoking are recommended to soak in clean water for 40-60 minutes.
- Cover the drum with a lid, set it on fire. Wait for steam to flow out from under the lid, mark the time from now. Do not remove the lid from the container within 1 hour. After 1 hour, remove the lid, check the meat for readiness. If the meat is easily pierced and light juice is secreted, the chicken is ready.
Video recipe
Watch how the marinade does, prepares the bird for smoking and prepares its experienced cook. Use the skills obtained from the plot, yourself smoke chicken in a scarab.
Now you also know how to smoke a chicken at home with your own hands. Such a dish wins over a store-bought product, since there are no additives or preservatives in it, the marinade is completely natural, meat can be safely given to children.
What poultry marinades do you cook? Share with your housewives a recipe for your favorite marinade and recommendations for its use.
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