Smoky , aromatic chiken by Dziadek

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Siara
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Smoky , aromatic chiken by Dziadek

Post by Siara » Wed Feb 09, 2011 20:06

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 :wink:

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 :mrgreen:

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:
Image

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.
Image

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 :wink:
Image
Last edited by Siara on Thu Feb 10, 2011 00:56, edited 2 times in total.
"W życiu piękne są tylko chwile"
Pozdrawiam
Siara
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Maxell
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Post by Maxell » Wed Feb 09, 2011 20:20

Assure, that the best, what you tried in life. :grin:
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.
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Troski
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Post by Troski » Wed Feb 09, 2011 23:47

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.
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Chuckwagon
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Post by Chuckwagon » Fri Feb 11, 2011 10:05

Maxell,
Great recipe! Thank you for sharing. :grin:
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! :D
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Post by Chuckwagon » Fri Feb 11, 2011 10:10

OOoopppsss....
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! :D
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Siara
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Post by Siara » Fri Feb 11, 2011 10:12

Chuckwagon wrote:What is Smacznego
Enjoy your meal :!:
"W życiu piękne są tylko chwile"
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CrankyBuzzard
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Post by CrankyBuzzard » Sat Feb 12, 2011 02:02

Looks like good eating to me!

My main hobby (madness?) is BBQ and I love me some chicken!

Charlie
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Maxell
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Post by Maxell » Sat Feb 12, 2011 10:10

New subject will be established on forum already soon - BBQ and you will pose as your recipes there. I it can not wait for. :grin:
PS.
I write in English not very good it therefore forgive my mistakes. :oops:
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.
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Chuckwagon
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Post by Chuckwagon » Sat Feb 12, 2011 21:44

Maxell, your English is just fine. We enjoy hearing from you. Please check in with us more often and tell us how you are doing. Better yet, come to dinner! :lol:
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Dave Zac
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Post by Dave Zac » Sun Jan 08, 2012 23:09

I made the smoky aromatic chicken today. Brined for 18 hrs, stuffed with Italian parsley and celery and cooked in water bath this morning and smoked for about 3 hours with cherry. Absolutely delicious. While I was late in getting to it, better late than never!

Dave
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ssorllih
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Post by ssorllih » Mon Jan 09, 2012 02:01

Maxwell, I can read your english with no difficultly. I am completely not able to write Polish.
I Brined a small chicken and poached it . WONDERFUL! Thank you.
Ross- tightwad home cook
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crustyo44
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Post by crustyo44 » Mon Jan 09, 2012 23:20

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.
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ssorllih
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Post by ssorllih » Mon Jan 09, 2012 23:46

The brine is .38 ounce cure #1 and .76 ounce salt per U.S. pint of water. I believe that you can reduce the salt but not the cure(nitrite)
Ross- tightwad home cook
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Chuckwagon
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Post by Chuckwagon » Mon Jan 09, 2012 23:55

Can I scale the Cure #1 down for a smaller amount of water for brining 1 chicken.
Yes, if you do it proportionately.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by crustyo44 » Tue Jan 10, 2012 23:03

Thank you Ross and CW,
Chook will be on the menu this week end,
Regards,
Jan.
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