Smoky , aromatic chiken by Dziadek
Smoky , aromatic chiken by Dziadek
Hi all smoke addicts,
Nothing to smoke for a weekend? well.
Let me share with you a recipe, for a smoky, aromatic, weekend chicken by our polish friend @Dziadek.
We will need:
1 pcs Chicken
2-3 pcs Apium stem
some Garden parsley leaves
Cure ( 1,18 kg peklosol for 10 l of water ) CW will help you to re-calculate
Sure guys... here you go:
Brining Solution For Poultry
2.64 gallons water (10 litres)
8 oz. (227 grams) Prague Powder Cure #1 (American)
@ 10% pick-up = 150 p.p.m.
(to make 25°; brine - add 16 oz. salt
Conversions by Chuckwagon: 14:48 1/9/11
Apium is wild celery
We put the chicken in the brine for 18 - 24 h.
Then, we clean chicken and stuff it with herbs ( put as much as you can ), like that:
Next, soak the chicken in hot water of 90°C for 10 minutes. Reduce to 80°C and keep untill chicken will reach 72°C - 73°C inside thickest (breast) muscle.
Gently remote chicken from water, and cool on air for 30 minutes. Put into smoker pre heated to 50°C. Apply light smoke until skin will become buttery, then increase smoke density until desired color is achieved.
Smacznego
Nothing to smoke for a weekend? well.
Let me share with you a recipe, for a smoky, aromatic, weekend chicken by our polish friend @Dziadek.
We will need:
1 pcs Chicken
2-3 pcs Apium stem
some Garden parsley leaves
Cure ( 1,18 kg peklosol for 10 l of water ) CW will help you to re-calculate
Sure guys... here you go:
Brining Solution For Poultry
2.64 gallons water (10 litres)
8 oz. (227 grams) Prague Powder Cure #1 (American)
@ 10% pick-up = 150 p.p.m.
(to make 25°; brine - add 16 oz. salt
Conversions by Chuckwagon: 14:48 1/9/11
Apium is wild celery
We put the chicken in the brine for 18 - 24 h.
Then, we clean chicken and stuff it with herbs ( put as much as you can ), like that:
Next, soak the chicken in hot water of 90°C for 10 minutes. Reduce to 80°C and keep untill chicken will reach 72°C - 73°C inside thickest (breast) muscle.
Gently remote chicken from water, and cool on air for 30 minutes. Put into smoker pre heated to 50°C. Apply light smoke until skin will become buttery, then increase smoke density until desired color is achieved.
Smacznego
Last edited by Siara on Thu Feb 10, 2011 00:56, edited 2 times in total.
"W życiu piękne są tylko chwile"
Pozdrawiam
Siara
Pozdrawiam
Siara
Assure, that the best, what you tried in life.
Pod ten adres proszę przesyłać zdjęcia i teksty. Zdjęcia muszą posiadać szerokość co najmniej 800 pikseli - wysokość nie jest istotna - ważne by były dobrej jakości.
maxell11@wp.pl
maxell11@wp.pl
Thanks for the recipe. Its almost how I do beer-can chicken.
For those of us that are wondering what "Apium" is, Check this and then we will all know.
http://www.audioenglish.net/dictionary/ ... paceum.htm
http://www.audioenglish.net/dictionary/apium.htm
Sounds like greens to me.
For those of us that are wondering what "Apium" is, Check this and then we will all know.
http://www.audioenglish.net/dictionary/ ... paceum.htm
http://www.audioenglish.net/dictionary/apium.htm
Sounds like greens to me.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Maxell,
Great recipe! Thank you for sharing.
My friends REALLY liked it too.
Best Wishes,
Chuckwagon
Great recipe! Thank you for sharing.
My friends REALLY liked it too.
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Tue Jan 21, 2014 22:00, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
OOoopppsss....
It was Siara who posted this recipe. Thank you Siara!
What is
Smacznego
It was Siara who posted this recipe. Thank you Siara!
What is
Smacznego
Last edited by Chuckwagon on Fri Feb 11, 2011 10:12, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- CrankyBuzzard
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- Location: Texas
- Contact:
New subject will be established on forum already soon - BBQ and you will pose as your recipes there. I it can not wait for.
PS.
I write in English not very good it therefore forgive my mistakes.
PS.
I write in English not very good it therefore forgive my mistakes.
Last edited by Maxell on Sat Feb 12, 2011 18:31, edited 1 time in total.
Pod ten adres proszę przesyłać zdjęcia i teksty. Zdjęcia muszą posiadać szerokość co najmniej 800 pikseli - wysokość nie jest istotna - ważne by były dobrej jakości.
maxell11@wp.pl
maxell11@wp.pl
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi,
Seeing that everybody on the forum that make this chicken recipe thought it was wonderful,
I definitey must try this recipe although celeriac(apium root) seem to be unavailable at the moment here.
Can I scale the Cure #1 down for a smaller amount of water for brining 1 chicken.
This coming week end it will be on the menu.
Thanks for the recipe.
Regards,
Jan.
Seeing that everybody on the forum that make this chicken recipe thought it was wonderful,
I definitey must try this recipe although celeriac(apium root) seem to be unavailable at the moment here.
Can I scale the Cure #1 down for a smaller amount of water for brining 1 chicken.
This coming week end it will be on the menu.
Thanks for the recipe.
Regards,
Jan.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains