Cold-Smoked Chicken (Cooked and Smoked, 3 kg)

Ingredients:

Preparation:

1. Preparing the brine:

1. Bring the water to a boil and add regular salt, sugar, bay leaves, pepper, and minced garlic. Stir well until all ingredients are completely dissolved.
2. Important: Cool the brine to room temperature before adding the nitrite salt and stir until fully dissolved. Never add nitrite salt to hot or boiling water, as high temperatures can reduce its effectiveness and compromise the product's quality.

2. Marinating:

1. Submerge the chicken in the brine, ensuring it is fully covered.
2. Keep in the refrigerator for 48 hours to 4 days. Periodically turn the chicken to ensure even absorption of the brine.

3. Thermal processing:

1. Remove the chicken from the brine, rinse with clean water, and pat dry.
2. Before thermal processing, prepare the chicken properly: tightly wrap each half in plastic wrap to retain its juiciness.
3. Recommended thermal processing methods:
   • Method 1 – Oven baking: Set the oven temperature to 85 °C. Insert a food thermometer into the thickest part of the chicken (breast). Place a tray or dish with water at the bottom of the oven to maintain humidity. Bake for about 1.5 hours until the internal chicken temperature reaches 75 °C. After removing the chicken from the oven, immediately submerge it in cold water. Then unwrap and rinse gently under cold running water.
   • Method 2 – Boiling: Wrap the chicken in plastic wrap similarly to the baking method. Submerge it in water maintained at 85 °C. Boil for about 1.5 hours until the internal chicken temperature reaches 75 °C. After boiling, remove the chicken from the wrap and rinse gently under cold running water.

4. Drying:

1. Hang the prepared chicken or place it on a rack in a well-ventilated area.
2. After 4–5 hours, check if the chicken is adequately dried. If moisture remains, continue drying. Use a fan if necessary. It is important that the chicken is completely dry to ensure good flavour and an appealing colour during smoking.

5. Smoking:

1. Smoke using the cold-smoking method (20–25 °C) for 10–12 hours.
2. It is recommended to use alder or applewood chips.

6. After smoking:

1. After smoking, hang the chicken in a well-ventilated area for another 6–12 hours to stabilize the aroma and flavour.
2. Then place the chicken in the refrigerator for complete cooling.

7. Storage:

Cold-smoked chicken can be stored in the refrigerator for up to 5 days. If vacuum-packed, the shelf life can extend to 10–14 days.

Result:

Juicy chicken with a delicate smoky flavour, tender texture, and a beautiful golden colour. Perfect as a main dish or appetizer for a festive table.