Pulled chicken from the roasting bag

Ingredients for 6 servings:

• 8 chicken thighs with back piece
• 6 tbsp cloudy apple juice
• 1 tbsp peppercorns, mixed
• 1 tsp mustard seeds
• 5 carnations
• 2 tsp sea salt, coarse
• 2 chili peppers, dried or fresh
• 1 tsp cumin
• 2 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 2 tbsp brown sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours 15 minutes; Total time approx. 17 hours

for wraps or burgers

For the rub, crush the pepper, mustard, cloves, chili, cumin, and salt in a mortar. Mix with the other ingredients for the rub. Wash the chicken thighs, pat dry, and remove any fat. Rub the chicken thighs with the rub. Place the thighs in a freezer bag and marinate overnight in the refrigerator. Place four marinated thighs in a roasting bag with 3 tablespoons of apple juice each. Seal the roasting bags according to the package instructions and pierce if necessary (depending on the product used). Place the filled roasting bags on a baking tray in the oven. Set the oven to 100°C fan/convection oven and leave the chicken thighs in the oven for four hours. After four hours, increase the temperature to 180°C and leave in the oven for another 15 minutes. Only now will the roasting bag begin to puff up. Remove the thighs from the bag and pour the liquid into a saucepan. Peel the skin off the thighs. Wrap the chicken thighs in aluminum foil. Finely chop the skin and fry in a pan until crispy. Heat the pan juices. Pull the chicken meat from the bones with forks and place it in a casserole dish. Add the fried skin and toss with some of the pan juices.