Oven Braised Chicken Legs

Serves	4-8
Prep time	4 hours
Cook time	2 hours
Total time	6 hours
Dietary	Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb
Meal type	Lunch, Main Dish
Misc	Serve Cold
Occasion	Casual Party, Thanksgiving

Ingredients

Step 1
Mix salt and pepper and rub it all over the chicken drumsticks. Set aside.
Step 2
In a deep dish bowl, combine, tamari soy sauce, fish sauce, ginger, onions, garlic, star anise (if using), basil leaves (if using), sweetener of choice (if using) and water. Taste the brine to make sure it has enough taste for the chicken legs.
Step 3
Submerge the chicken legs in the brine, and let it sit in the fridge for about 2 hours or overnight for best taste.
Step 4
When you are ready to cook the chicken, pre-heat the oven to 400ºF.
Step 5
Line your deep baking dish with foil and place the chicken legs and the brine in it. Make sure the chicken legs are half submerge with the brine. I used a countertop convection oven, so I had to divide them into 2 baking dish, and placed them on top rack and bottom rack. If you are using a big oven, just use a big baking dish to fit all 8 chicken legs.
Step 6
Bake the chicken for about 1.5-2 hours. If you use 2 racks, rotate them halfway so they cooked evenly.
Step 7
When it's done, take them out and let them cool down a bit before transferring the chicken legs to a serving plate. Discard the brine, onions, spices and the herbs.