SERVES 2

- Four-pack chicken legs from Meatme.ca

For the brine:
- 1/2 cup Kosher salt
- 1/4 cup brown sugar
- 1 tablespoon whole black pepper
- 1 tablespoon whole coriander
- 1 tablespoon whole mustard seeds
- Fresh thyme sprigs
- One bottle Fraser Valley Cider Company cider (available at Everything Wine and many local markets…but if you can’t find it just use any hard or soft apple cider)
- 1 cup water (plus more to cover if needed)

..............................................................................................................................................
1. Combine brine ingredients, bring to a boil, simmer 3-5 minutes; cool completely.

2. Place chicken legs in a tightly fitted container with a lid and immerse them in the brine. Weigh down if necessary, make sure the legs are covered. Let them sit in the brine overnight (approx. 12 hours), then remove and pat dry.

3. Preheat oven oven to 375 F or fire up your grill to a good medium-high heat. Roast in oven for about 20-25 minutes or until a meat thermometer reads 165F. If you’re grilling, remember to turn the frequently and use a meat thermometer to check for doneness.

4. Serve with a crisp salad and some roasted potatoes or your favourite sides.

Enjoy!

by Adrian Beaty

Chef & caterer at Adrian Beaty