Hot-Smoked Chicken
Description
It works for both holidays and everyday meals. Hot-smoked chicken is prepared using various recipes. As a rule, it is made over a campfire in a special metal device. The idea is to make smoked shish kebab. For this, it is better to place the bird in a pot on a rack. Although over an open fire or on coals, the result is no worse. It can be served warm or chilled.
Instructions
- 1
Step 1
Pour one and a half to two liters of water into a pot. Bring to a boil with a bay leaf. Add 2 tablespoons of salt. Place the chicken pieces in the cooled salted water brine for two or three hours.
- 2
Step 2
For this preparation I used a pressure cooker. To create a smoking effect, you can use wood chips, which are not easy to find. If you do not have them, take a couple of handfuls of ordinary loose tea, black or green. You can also use hay or dried herbs. Pour this into the bottom of the pressure cooker. Place a plate on top so the juices drip into it. The next tier is the first rack.
- 3
Step 3
Remove the chicken parts that have been salted in the brine from the water and dry them. It is best to do this on a rack. You can also blot them with paper towels. On the first rack level, arrange the first half of the chicken. Place the second level on top with the second half of the chicken parts.
- 4
Step 4
Seal the pressure cooker tightly with the lid. Place it on the stove over medium-low heat. For 40 minutes, just wait, quietly chopping vegetables and herbs for an appetizer. Open the pressure cooker and check for doneness. If you're sure everything is ready, turn it off. You can close it and keep the chicken like that for 15–20 minutes. All done! Finger-licking good!