Smoked chicken

  • 1 chicken, approx. 2 kg
  • 2l litre cold water
  • 1/2 glass curing salt
  • 1/2 glass salt
  • 1/3 glass brown sugar
  • 2 tsp. dried garlic
  • 1 tsp. dried powdered onion
  • 2 tsp. marjoram
  • 1 tsp. dried thyme
  • 1 tsp. golden chicken seasoning
  • 4 bay leaves

Put the spices into a small saucepan, pour in a small amount of water. Cook for a while to make broth, let it cool. Fill a pot with water, add salt and sugar, mix thoroughly until completely dissolved. Add the cold broth and mix thoroughly once again. Clean, wash and dry the chicken, put it on a board. Puncture the meat in several places. Put a scalded jar with water inside the chicken (to prevent the chicken from floating to the surface). Place the prepared chicken in a pot and pour brine over it. Leave it in a cool place for two, three days. During the curing process, the chicken should be turned over twice a day. Fill a pot with water, preheat it to 80°C, put the chicken in and scald it for about one hour. Remove it from the pot, hang it on a hook and place it in the smoker. Dry the chicken with the drier for about 1-1.5 hours. Set the temperature in the smoking chamber to approx. 30-40°C and smoke the chicken for about 3-4 hours. Spread oil over the chicken and raise the temperature to 90°C. Smoke until the meat takes on a nice colour, and the temperature inside the chicken reaches 80°C.

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