Clinched-and-Planked Chicken Legs

Clinched-and-Planked Chicken Legs
Photo by Simon Wheeler

Ingredients

  • 2 Tbs. Four Seasons Blend
  • Several sprigs each of rosemary, sage, and thyme
  • 8 garlic cloves, crushed and peeled
  • 2 Tbs. granulated sugar
  • ¼ cup fresh tarragon leaves, chopped with a few passes of the knife
  • ¼ cup sea or kosher salt
  • 6 Tbs. extra virgin olive oil
  • + 11 more ingredients
    • 1 tsp. red pepper flakes
    • 8 whole chicken legs, each one slashed to the bone in a few places
    • Sea or kosher salt and freshly ground black pepper
    • 8 cups water
    • 2 lemons, cut in half
    • 2 cups Butter Baste
    • 2 Tbs. finely chopped fresh flat-leaf parsley
    • 1 Tbs. black peppercorns
    • 3 bay leaves, preferably fresh
    • 4 untreated wood planks, soaked in water for 1 hour
    • 2 Tbs. fresh thyme leaves

Combine all the ingredients in a large saucepan and bring to a boil over high heat. Transfer to a bowl or other container and allow to cool, then refrigerate overnight before using.

View full recipe at Fine Cooking

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