Post by rivergirl on Aug 4, 2013 9:58:05 GMT
Skinned and quartered this chook and did an overnight brine with
1 heaped teaspoon salt
1 teaspoon sugar
2 teaspoon five spice
1 star anise
3 cloves garlic grated
I just wanted to see how much flavour and how deep the flavour would go with just an overnight brine.
I hot smoked it with some pear and apple and........
The brine flavour has permeated through the whole of the meat, it's delicious , also very juicy and tender. I am going to be making another one to do rillettes or a smoked chicken pâté.
You could change the spices to suit your own taste buds but its def worth having a bash. It would really put some pizzazze into those cheapo chicken legs that you can buy.
1 heaped teaspoon salt
1 teaspoon sugar
2 teaspoon five spice
1 star anise
3 cloves garlic grated
I just wanted to see how much flavour and how deep the flavour would go with just an overnight brine.
I hot smoked it with some pear and apple and........
The brine flavour has permeated through the whole of the meat, it's delicious , also very juicy and tender. I am going to be making another one to do rillettes or a smoked chicken pâté.
You could change the spices to suit your own taste buds but its def worth having a bash. It would really put some pizzazze into those cheapo chicken legs that you can buy.
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