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.