Sticky Sweet Bacon Glazed Chicken

Ingredients
6 large Chicken legs, bone in, skin on (can be removed if you wish)
1/2 cup Ginger honey (can substitute regular honey)
2 tablespoons Molasses
2 tablespoons Sugar (can substitute brown sugar)
1/2 cup Soy Sauce (low sodium can be substituted)
1 teaspoon Siracha (can add more if you wish)
1 teaspoon Grated Ginger
1 tablespoon Cornstarch
1 tablespoon Water
Seasonings: 
Seasoned Salt, 
Freshly ground black pepper 
garlic powder – sprinkling as desired
For the glaze:
6 slices bacon, chopped
1/4 cup Honey
3 tablespoons worcestershire sauce

Directions:
Combine cornstarch and water in a small bowl. Set aside. 

Then, in a pot, combine ginger honey, molasses, sugar, soy sauce, ginger, and siracha. Bring to a boil. Add the cornstarch and water slurry, - the sauce will thicken, then remove off the heat.

Line the slow cooker with parchment paper for easy cleanup and to avoid sticking.

In a bowl, season the chicken legs with salt, pepper and garlic

Add the legs to the slow cooker bowl along with the glaze you just made, add 1/2 C of water and cook on high for 3 hours.  

Glaze 

In a pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn't chop it, crumble it now. Set aside.

Drain the grease,. Add the honey and  worcestershire sauce.

Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat.set aside.

When 3 hours is up, add this sauce to your chicken in the crockpot, Cook for an additional hour.

After cook time is complete, remove the legs and place them on a baking sheet.

Take the sauce from the crock pot bowl and put into a smaller container. Using this sauce, baste the legs liberally all over.

Broil the legs in the oven until they begin to caramelize.

Bring the sheet out and turn the legs over, then liberally brush the legs again with the sauce.

Broil again for a few minutes or until the legs begin to caramelize. 

If there is remaining sauce left, feel free to use as a dipping sauce.
ENJOY!

Turmeric Chicken And Smoked Rice Soup

Ingredients:

1 16 oz. carton (480 mL) chicken stock
6 cups (1.5 L) cool water
1 tsp (5 mL) salt
Small head garlic, cut in half to expose the cloves
1 onion, halved
6 dollar-coin-sized slices ginger
2 large skinless, bone-in chicken legs, about
    1 1/2 lbs. total weight.
4 tsp (20 mL) fine oak or maple smoking chips
¾ cup (175 mL) brown long-grain rice
1 serrano chili, seeded and finely chopped
1½ tsp (7 mL) ground turmeric
¼ tsp (1 mL) ground coriander
1 medium carrot, julienned
¼ cup (60 mL) roughly chopped cilantro

Directions:

In a medium pot, combine chicken stock, water, salt, garlic, onion and ginger. Add chicken legs to pot, place over medium-high heat and bring to a boil. Immediately reduce heat to maintain a simmer and cook for 12 minutes.Remove chicken legs to a bowl. Cover pot and turn off heat.

2. When chicken legs are just cool enough to handle, remove meat in large pieces and return to bowl; reserve. Add bones to pot, cover and once again bring to a simmer, this time for 30 minutes. Strain stock and return to pot; discard solids.

3. While stock is simmering, arrange smoking chips in bottom of smoker. Cover smoking rack with foil; pierce foil all over with a toothpick. Rinse rice in a sieve under cool running water until water runs clear. Drain and spread out over foil. Cover with lid or foil, set over high heat for 1 minute; reduce to low and smoke for 15 minutes. With kitchen fan running, open lid.

4. Stir rice, chili, turmeric and ground coriander into strained stock. Bring to a gentle boil, cover and cook for 30 minutes or until rice is tender. Add reserved chicken, carrot and cilantro; cook 2 minutes longer or until carrot is tender. Check seasoning and serve immediately.

Lemony Crisp Chicken

Lemony Crisp Chicken

Ingredients:
1 cup olive oil
2/3 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 pounds)
8 bone-in chicken thighs (2 pounds)

Directions:

In a small bowl, whisk the first five ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.

Prepare grill for indirect heat. Drain chicken, discarding marinade in bag. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. 

Yield: 8 servings.

Maple Bourbon Drumsticks

Maple Bourbon Drumsticks

Ingredients:
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground coriander
1 tablespoon smoked paprika
2 tablespoons salt
2 teaspoon black pepper
6 ounces orange juice concentrate
8 ounces bourbon
8 ounces maple syrup
½ teaspoon salt
1/8 cup sugar
24 chicken drumsticks


Directions:

When ready to cook, start the Bar-b-que grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 180 degrees and preheat, lid closed, for 10 to 15 minutes.

While the grill is preheating, generously coat the drumsticks with onion powder, garlic powder, ground coriander, salt, and black pepper.

Place the coated drumsticks on the grill and let them smoke for 1 hour. While the chicken is smoking, prepare the glaze by combining the orange juice concentrate, bourbon, maple syrup, sugar, and salt. Combine these ingredients and let it reduce by 1/3.

After the chicken has smoked for 1 hour, turn the grill up to 325 degrees and roast the drumsticks for 30 more minutes, until the chicken has reached an internal temp of 160 degrees.

Remove drumsticks and turn grill to high (450 degrees). Toss the drumsticks in the glaze and place them back on the grill for 10 to 12 more minutes or until you get some good grill marks. Serve.

Recipe uses hickory pellets.