Smoked chicken

Ingredients for 3 servings:

• 6 chicken legs
• 50 g sea salt
• some sugar
• n. B. Juniper berry(s)
• n. B. Pepper, black
• e.g. garlic, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 30 minutes; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 1 day 6 hours 30 minutes

First you have to make the brine, in which you marinate the chicken drumsticks for about 12 hours. To do this, add 50g of salt, the spices, and the garlic per liter of water and stir everything until the salt has dissolved. Then you place the chicken in the brine so that all the drumsticks are completely covered. After 12 hours, you rinse them under running water and pat them dry with kitchen paper. Now you hang the drumsticks up to dry for about 30 minutes so that they are completely dry before going into the smoker. The drumsticks are then hot smoked in the preheated smoker at 120°C for 1.5 hours and then cold smoked for four hours. I am happy to answer any questions you have about smoking. It is a great addition to any snack. The chicken tastes good cold or warm and also goes very well with salad.