Monday 23 March 2020

Brined Chicken Legs

The skin on this cooked chicken is so crispy and tasty you will want to devour it, and the meat turns out juicy and delicious.

Serves 2 big eaters or 4 not so big eaters…

1 1/2 pound chicken legs, thighs attached, skin on
1 cup cold water
2 tablespoons apple cider vinegar
2 tablespoons pickling spice
1 tablespoon ground mustard powder
2 teaspoons Himalayan salt
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic powder

  1. Place all the ingredients in a large re-sealable plastic bag and swish until everything is well mixed.
  2. Seal the bag taking out as much of the air as you can and refrigerate for 16 to 24 hours.
  3. Remove the chicken from the brine and discard brine.
  4. Line a rimmed baking sheet with parchment paper and add the chicken pieces; roast in a preheated 350 degree oven until cooked through and there is no pink in the center. This will vary from one oven to another and depending on the thickness of the chicken pieces. I cooked mine for 1 hour.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

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