A production technology of smoked chickens comprises the steps as follows: chickens which are quarantined to be healthy and harmless are slaughtered, plucked, emptied and shaped, the obtained chickensare soaked in clear water, seasonings are boiled in a soup pot containing aged soup stock, the seasonings comprise
angelica root, Chinese prickly ash, rhizoma kaempferiae, galangal, nutmegs, aniseeds, cardamom, fructus galangae, cumin, dried ginger, radix aucklandiae, passion fruits, clove bulbs, fructus amomi, fructus tsaoko, white pepper
powder, red chili and stewed soup; the soup in the soup pot is supplemented with water, after boiling, the soaked chickens are placed in the soup pot, after boiling,
sodium glutamate and salt are added, the chickens are boiled over soft fire and then fishedout, the soup is drained, the chickens are arranged all over a net curtain of a smoking pot, the smoking pot is heated to be slightly red, white granulated
sugar is added and produce
smoke after being heated, the smoking pot is closely covered with a pot lid, the chickens are smoked, the smoked chickens are taken out and cooled naturally, and finished smoked chicken products are prepared. The production technology has the advantages as follows: the smoked chickens have rich nutrients, bright color, no chemical additive, pure taste and palatable saltiness, and the fishy smell of chicken can beremoved.