Smoked chicken legs

Golden and crispy chicken legs. The meat is delicate, fragile but at the same time very juicy. We love its aroma and aromatic flavor.

Ingredients
Meat
  • 4 udka z kurczaka, średniej wielkości
Brine
  • 2 l water
  • 140 g salt
  • 2 tsp. soy sauce
  • 1 tsp. brown sugar
  • ½ tsp. dried onion
  • ½ tsp. sweet paprika
  • ½ tsp. mixed-coloured pepper
  • 5 allspice berries
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 3 cloves of garlic
Scalding
  • bay leaves
  • pepper
  • a piece of scorched onion
  • carrot
  • parsley leaves
Brine

Pour 1.7 litres of water into a pot, add salt, stir until dissolved. Put the spices into 300ml of water and simmer over a slow fire for a few minutes. Cool and strain the broth, then combine it with the salt solution.

Wash the meat thoroughly, put it in the brine and refrigerate for 24 hours.

Scalding

After this time, take the chicken legs out of the fridge.
Fill a large pot with water and preheat it to 80°C, add the spices:
Put the meat into the pot and scald until the temperature inside the meat reaches 72°C.

Smoking

Place the scalded legs on a smoker shelf and leave them in a place where the water can drain off, for about an hour.
Switch on the drier in the smoker and set the temperature to 30°C, put the meat in and dry it for about one hour.
When the meat is dry enough, change the smoker temperature to 55°C and turn on the smoke generator. Smoke for 3 hours.

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