Home-Smoked Cold Chicken: A Gourmet Delight

A fragrant and indescribably tasty delicacy. Hurry up and cook! Cold smoked chicken in a smokehouse at home is an exquisite dish on your table. It can be served not only on an ordinary day, but it will also perfectly decorate any celebration.
cook time: 144h
Maya Lindell
Home-Smoked Cold Chicken: A Gourmet Delight

Nutrition Facts (per serving)

169
Calories
13g
Fat
1g
Carbs
13g
Protein

Ingredients (24 portions)

Basic:

Garlic 1 clove
Salt 300 g
Sugar 2 tbsp
Water 2.2 l
Pepper (black peas) 1 tsp
Bay leaf 5 pc
Chicken 6 kg
Allspice (peas) 1 tsp

Recipe instructions

Step 1

Step 1
How to make cold smoked chicken in a smokehouse at home with a smoke generator? Prepare all the necessary ingredients. I got homemade chickens — they contain less chemicals (sort of) and they taste better. Pluck, singe and wash the chickens thoroughly in running water. Dry them with paper towels.

Step 2

Step 2
Cut the chickens into two parts along the spine, it is convenient to do this with kitchen scissors. Place half of the carcass on the board and cover it with a second board on top, now beat it thoroughly. You will get flat half carcasses, convenient for smoking.

Step 3

Step 3
How to make a marinade for cold smoked chicken? Add salt and sugar to a large saucepan.

Step 4

Step 4
Pour water into the pan and put on fire., stir until the salt and sugar are completely dissolved. Let the water boil.

Step 5

Step 5
Peel the garlic and cut in half. Add black and allspice peppers, bay leaves and chopped garlic to the marinade. Bring the marinade to a boil. Stir until the salt and sugar are completely dissolved.

Step 6

Step 6
Let the boiled aromatic marinade cool.

Step 7

Step 7
Place all chicken pieces, skin side down, into the cooled marinade. Place pressure on top and place the entire structure in the refrigerator for 4 days.

Step 8

Step 8
After the specified time, remove the pan from the refrigerator. Rinse the marinated chicken well.

Step 9

Step 9
To prevent the chicken from being too salty, soak it in cold water for an hour.

Step 10

Step 10
Tie the half carcasses with strong twine and hang them to dry — for about a day at 20 degrees.

Step 11

Step 11
This is what they look like after drying.

Step 12

Step 12
Place the hanging chicken in a closed container (box, old refrigerator, barrel, whatever). Prepare wood chips and a smoke generator.

Step 13

Step 13
Fill the smoke generator with wood chips, set it on fire, tilt the smoke generator towards the box. Turn on the compressor first at high power, and then reduce it to a minimum, gradually increasing the speed. Smoke the chicken for about 8 hours. Read the instructions for the smoke generator carefully.

Step 14

Step 14
Let the finished smoked half carcasses rest in the refrigerator for a day or two and you can serve them.

Additional rubrics

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