Whole Smoked Chicken
1 serving
120 minutes
Whole smoked chicken is a dish with a rich history rooted in Russian culinary traditions. The art of smoking meat originated as a preservation method but has evolved into a true gastronomic delight over time. This chicken has a delightful smoky aroma enhanced by sea salt and black pepper. Its texture is tender yet slightly firm with a golden crust, and the flavor is deep and rich with sweet-spicy notes. It pairs perfectly with fresh vegetables, pickled cucumbers, or rye bread. It's simple to prepare but requires patience: first it dries out, then it's lightly fried and finally smoked over alder chips to absorb their aroma. To finish off—signature barbecue sauce that adds a zesty sweetness to the dish. This chicken will be the star of any feast!
1
Rub the meat with salt and crushed black pepper.
- Coarse sea salt: 3 g
- Black peppercorns: 3 g
2
Dry the meat for 1-1.5 hours.
3
Sauté it in a pan until it's half-cooked.
4
Smoke for about 15-20 minutes.
5
At home, any old pot can replace a smoker. Pour alder chips at the bottom, then place the meat on a sieve and put it in the pot.
- Poussin (young chicken): 1 piece
6
Pour with signature barbecue sauce.
