Smoked Chicken
Chicken provides complete protein and B vitamins, while slow roasting keeps the meat tender. A brief smoke over alder chips adds a clean wood aroma without an overpowering smoky taste.
Trim the chicken (1300 g), removing excess skin, visible fat, the tail gland, and wing tips. Cut it along the breast and flatten the bird.
Rub the chicken with table salt (10 g), cover it, and refrigerate for 12–24 hours. Then take it out and leave it at room temperature for 1 hour.
Bring water to a boil in a large pot and dip the chicken for 30–40 seconds to tighten the skin. Transfer the bird to a rack.
Roast the chicken at 90°C for about 2.5 hours. Check the thickest part of the thigh; it must reach 74°C.
Place the alder wood chips (50 g) in the bottom of a large pot or cauldron, set a rack inside, and place the cooked chicken on top. Cover and heat over high heat under an extractor until smoke appears.
Lower the heat to medium and cook the chicken in the smoke for 2 minutes. Turn off the heat and wait 3 minutes before opening the lid. Cool the chicken completely for about 1 hour. After the chicken has fully cooled, keep it at 0–4°C. Shelf life: no more than 3 days.
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