Smoked Chicken Legs
🍗 Smoked Chicken Legs
Golden and crispy chicken thighs. The meat is tender, tender, but at the same time very juicy. We love its smell and aromatic taste.
👉INGREDIENT
Meat
✅4 chicken thighs, medium size
Brine
✅2 liters of water
✅140 g of salt
✅2 teaspoons of soy sauce
✅1 teaspoon of brown sugar
✅½ teaspoon dried onion
✅½ teaspoon of sweet paprika
✅½ colored pepper
✅5 grains of allspice
✅1 teaspoon of thyme
✅1 teaspoon of oregano
✅3 cloves of garlic
Brew
✅bay leaves
✅pepper
✅a piece of onion fried on fire
✅carrot
✅parsley
RECIPE for Golden Smoked Chicken Legs
Brine
Pour 1.7 liters of water into the pot and add salt, stir until the salt dissolves. Add the spices to 300 ml of cold water and simmer for a few minutes. Cool and strain the decoction, then add to the salt solution. Wash the meat thoroughly, place in brine and refrigerate for 24 hours.
Brew
After the time has elapsed, remove the thighs from the refrigerator. Pour water into a large pot and heat it to 80°C, then add the spices. Place the meat in a pot and cook until the temperature inside the meat reaches 72°C.
Smoking
Place the scalded legs on the smoking rack and leave them in a place where they can drain the water for about 1 hour. Turn on the dehumidifier in the smokehouse and set the temperature to 30°C, put the meat in and dry for 1 hour. When the meat is sufficiently dry, change the temperature in the smokehouse to 55°C and turn on the smoke generator. Smoke for 3 hours.
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