Marinade for smoking hot smoked chicken

Step-by-step cooking

1. Step 1:

   

   Prepare everything you need for the marinade. For a liter of water, I suggest using 1 tablespoon of salt and half a teaspoon of sugar. From the amount obtained in the recipe, I pickled two chickens weighing 1200 grams each. So, peel the garlic and rinse it under running water along with the bay leaf and thyme. Instead of fresh thyme, you can use parsley, basil or dry aromatic herbs.

2. Step 2:

   

   Pour clean water into a saucepan, add salt and sugar, put on high heat and bring to a boil.

3. Step 3:

   

   At this time, cut the garlic cloves lengthwise into 4 or 6 pieces.

4. Step 4:

   

   In boiling water, add peppers, a few pieces of dry cloves, bay leaf, garlic and thyme. I had dry juniper berries available, I added them to the marinade too.

6. Step 5:

   

   Reduce the heat under the pan to moderate and let the marinade boil for three to five minutes. Then remove the pan from the heat and cool the fragrant brine to room temperature.

7. Step 6:

   

   Chicken carcasses cleaned and washed under running water are sent to a deep cup or saucepan, fill them with marinade. Set the pressure on top so that the chicken is completely immersed in the brine. Send the poultry meat to marinate in the refrigerator for a day or two (I usually stand for two days).

8. Step 7:

   

   Before smoking chickens, remove them from the marinade and dry them preferably in a draft for a while (I dry for at least three to four hours). Then send the chickens to the smokehouse and keep them there until ready at a temperature of 100-110 degrees (I can withstand uncut whole carcasses from one and a half to two hours).

9. Step 8:

   

   In the marinade, according to personal preferences, you can add the juice of freshly squeezed lemon and spices to taste. Chicken seasonings, suneli hops and others are well suited here.. You can also use a little more salt to taste than stated in the recipe.