Smoked chicken stuffed with garlic (Brand 6060)

Category: Meat dishes
Smoked chicken stuffed with garlic (Brand 6060)

Ingredients

a hen up to 1.8 kg
garlic 4-5 heads
Spice mix:
ground pepper, paprika, salt, turmeric, hops-suneli 1 tbsp. l.
vegetable oil 1 tbsp. l.
Worcestershire sauce 1 tsp
Tabasco 1 tsp

Cooking method

  • Mix the spice mixture with sauces and butter and rub the inside and outside of the chicken. If possible, keep the workpiece in this form in a vacuum container for about an hour. Peel the garlic only from the outer films so that the body of the slices does not become exposed, and put the whole heads inside the carcass. Thanks to this, the chicken will not have too strong garlic core, but it will be unusually fragrant. And the garlic itself will be very tasty as a side dish. Smoked at first 20 minutes on "cold smoking" then 17 - on "hot". In terms of the quality of smoking, the result is a cross between cold and hot smoking, but closer to cold - the meat is elastic, juicy, not falling apart into fibers.

The dish is designed for

6 servings

Time for preparing:

1 hour - 1.5 hours

Note

Of course, such a chicken will be very tasty even if it is simply baked in the oven, but since I am no longer the only owner of a home smokehouse, I decided to start posting recipes for this convenient and useful device.

Natusik
dopleta, what yummy! So I already thought, maybe I could buy a smokehouse?
SchuMakher
Dopletik, how do you put it on the lowest grate? Chot glanced at her, she was small
dopleta
Quote: ShuMakher

Dopletik, how do you put it on the lowest grate? Chot glanced at her, she was small
No, not the most. I don't put anything on the very one at all - there is a charring agent nearby. The next one. Well, not small and not big - 1.8 kg. You have a larger saucepan, which means that the chicken will fit more.
SchuMakher
Yeah, I'll put it - I'll take a picture of her, darling in a kneeling position
Vichka
Chicken !!!

Manyasha, and on what wood was the chicken smoked?
Manna
Mashun, fasten the grating to the second hook from the bottom. That is, the lowest grill disappears - it is half, then - the first hook, it is right above the heating element, it is better to skip it, otherwise the chicken in this place can be charred But on the second hook, I think it is
Arka
Doplet, this is my first-born yesterday:
before grilling Smoked chicken stuffed with garlic (Brand 6060)
and after Smoked chicken stuffed with garlic (Brand 6060)
Thanks for the know-how!
samvel71
Quote: dopleta


Smoked chicken stuffed with garlic (Brand 6060)

Category:
Meat dishes
Smoked chicken stuffed with garlic (Brand 6060)
Ingredients
a hen

up to 1.8 kg
garlic

4-5 heads
Spice mix:
ground pepper, paprika, salt, turmeric, hops-suneli

1 tbsp. l.
vegetable oil

1 tbsp. l.
Worcester sauce

1 tsp
Tabasco

1 tsp
Cooking method
Mix the spice mixture with sauces and butter and rub the inside and outside of the chicken. If possible, keep the workpiece in this form in a vacuum container for about an hour. Peel the garlic only from the outer films so that the body of the slices does not become exposed, and put the whole heads inside the carcass. Thanks to this, the chicken will not have too strong garlic core, but it will be unusually fragrant. And the garlic itself will be very tasty as a side dish. Smoked at first 20 minutes on "cold smoking" then 17 - on "hot". In terms of the quality of smoking, the result is a cross between cold and hot smoking, but closer to cold - the meat is elastic, juicy, not falling apart into fibers.


The dish is designed for

6 servings
Time for preparing:

1 hour - 1.5 hours
Note

Of course, such a chicken will be very tasty even if it is simply baked in the oven, but since I am no longer the only owner of a home smokehouse, I decided to start posting recipes for this convenient and useful device.

THANKS FOR THE RECIPE!
dopleta
You are welcome, samvel71! I am glad that you liked the recipe, and thank you for your attention to it! But I want to tell you in a friendly way, until the moderators strictly told you the same thing - it is not necessary, in order to thank the author, to fully quote the entire recipe. You don't have to quote him at all - your words will be understood. Thanks again!
lu_estrada
Lorik, what a cool chicken ...
and I missed

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