5 Smoked chicken drumsticks - Borniak

Smoked chicken drumsticks

Smoked chicken drumsticks

Smoked chicken drumsticks

Golden chicken drumsticks that amaze with their tenderness, crispiness, and juiciness. Their aromatic scent and flavor are irresistibly enticing.

INGREDIENTS

  • 4 medium-sized chicken drumsticks

Brine:

  • 2 liters of water
  • 140 g of salt
  • 2 teaspoons of soy sauce
  • 1 teaspoon of brown sugar
  • ½ teaspoon of dried onion
  • ½ teaspoon of sweet paprika
  • ½ teaspoon of mixed peppercorns
  • 5 allspice berries
  • 1 teaspoon of thyme
  • 1 teaspoon of oregano
  • 3 cloves of garlic

Poaching Additions:

  • 3 bay leaves
  • 5 peppercorns
  • 1 onion (fire-roasted, if possible)
  • 1 carrot
  • 40g of parsley
TOOLS

RECIPE

Brine Preparation:

  1. Pour 1.7 liters of water into a pot, add salt and stir until dissolved.
  2. In 300 ml of cold water, add the rest of the spices and heat on a low flame for 5 minutes.
  3. Cool the spiced broth, strain it, and add to the salt solution.

Marinating:

  1. Thoroughly wash the meat.
  2. Place the meat into the cooled brine, ensuring it is completely submerged.
  3. Store the meat in the brine in a cool place, at about 5°C, for 24 hours.

Poaching:

  1. After 24 hours, remove the drumsticks from the brine.
  2. Pour water into a large pot and heat it to 80°C. Add bay leaves, peppercorns, onion, carrot, and parsley.
  3. Place the meat in the pot and poach for 60 minutes until the internal temperature of the meat reaches 72°C.
  4. After removing the drumsticks, dry them with a paper towel.

Smoking:

  1. Place the drumsticks in the smoker, set the temperature to 30°C, and turn on the dehydrator for two hours.
  2. Then, turn on the smoke generator and smoke the meat for 3 hours at 60°C.
  3. Increase the temperature to the maximum and smoke for another 30 minutes.
  4. Remove the drumsticks from the smoker and let them cool.

Enjoy the unique taste of smoked chicken drumsticks.

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