Smoking boiled chicken

6 servings
4 hours 30 min

Rinse the chicken carcass, clean the remaining feathers, place them in an enameled (you can take stainless steel) saucepan, half-filled with water. Peel the onions and carrots and mine, then cut them coarsely and send them into a saucepan to the chicken. We put dried greens there (you can parsley and celery root, for example) and spices to taste, salt and pepper. Send the pan to a large heat and bring to a boil, then cover, reduce the heat and cook for about 40 minutes (do not forget to remove the foam). We remove the carcass from the pan, let it dry (the chicken has not boiled during this time, it is half-finished - this is normal). Now it's time to put it in the smokehouse for two to three hours (determine the readiness by the appearance of the chicken - it should become very ruddy, almost brown). Having smoked the chicken, cool it and serve it on the table. Enjoy your meal!