Recipes
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Smoked chicken
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Smoked chicken
Smicked kuyesitsa is a chicken carcass that is brought to readiness with hot or cold smoke. In case of a cold method of smoking, the bird is preliminated, treated at a temperature of 19 ° C ... 25 ° C and kept in the smokehouse for several days. The product acquires an unforgettable aroma and the property is stored at room temperature up to 2 days. With a hot smoking method, the chicken is prepared for several hours at a temperature of 45 - 120 ° C.
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