Brined And Baked Chicken Recipes

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

BRINED ROASTING CHICKEN

Steps:

• For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

BRINED AND BAKED CHICKEN

Steps:

• Brine To lock the juices in my chicken and ensure that my chicken wouldn't dry out in a week of leftovers, I started my meal by brining the chicken. If you are in a hurry, you can skip this step, but I recommend against it. Wash the chicken well Put about ¼ cup of salt in a large pan, mixing bowl, or Ziplock bag with a little bit of cold water to dissolve put seasonings in the water...well fed Add the chicken and enough water to cover Cover and refrigerate for 1-2 hours After brining the chicken, it is important to rinse the chicken well to avoid a overly salty taste in the finished product. By using fresh aromatic vegetables under the chicken, this recipe adds a layer of flavors which are impossible in traditional cooking methods. Preheat oven to 375 degrees In a 9″X13″ baking dish (preferably glass), spread a thin layer of olive oil along with one small onion sliced; one medium peeled, sliced carrot; and four garlic cloves; and three large rosemary stems Tuck two pats of butter under the skin on top of the breast; rub the chicken with a small amount of olive oil; cover one side with a sprinkling of salt, pepper, dry rosemary, dry thyme, and crushed red pepper; using a fine grater, add the rind of half a lemon (be careful to only include yellow part of the of the lemon, not the bitter white pith); flip the chicken and season the other side to match Lay the chicken down on top of the aromatic vegetables breast side up; sprinkle with1 tablespoon of finely chopped rosemary; put it in the oven on the middle rack Check periodically to ensure that the chicken is cooking evenly without burning the aromatics or fully drying the pan Remove from the oven in about an hour. Always allow the chicken to rest for about 10 minutes before cutting to ensure that the juices do not run from the bird and cause dry meat. - See more at: http://runawayapricot.com/2009/02/home-cooked-meal.html/#sthash.yDmtn0Bc.dpuf

BRINED BAKED CHICKEN BREASTS (FROM GIMME SOME OVEN)

Steps:

• DIRECTIONS: *To brine your chicken breasts, simply fill a large bowl with 4 quarts of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts and pat dry with a paper towel when ready to use. Heat oven to 450 degrees F. Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F. (The FDA recommends 170 degrees F.) Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes. Then serve immediately. DIFFICULTY: EASY CATEGORY: GLUTEN-FREE

DRY BRINED ROASTED CHICKEN

Steps:

• Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
• Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

DRY-BRINED CHICKEN BREASTS

Steps:

• In a spice grinder, blitz the bay leaf pieces and peppercorns until finely ground. Transfer to a small bowl and add the salt, brown sugar and garlic powder, and rub it all together with your fingers.
• Cut each chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Place the four chicken pieces on a large plate or sheet pan and sprinkle generously on all sides with the spice mixture, moving the chicken around to catch any fallen spices. Refrigerate, uncovered, to dry-brine for at least 30 minutes and up to 1 hour (any shorter and the osmotic brining process won't complete; any longer and you'll end up with deli meat).
• When ready to cook, take the chicken out of the fridge and heat a large skillet with a lid over high heat. Add enough oil to lightly coat the bottom of the skillet. Carefully add the chicken pieces, smooth sides down, and immediately reduce the heat to medium-low. Cook until the bottoms are browned but not burnt, 5 to 7 minutes. Flip the chicken, cover the pan and cook until the other sides are browned and the internal temperature at the thickest part of the meat reaches 155 degrees, another 5 to 7 minutes. You may want to pull the longer, thinner pieces off the heat a minute or two sooner, as they may cook faster.
• Transfer the chicken to a cutting board to rest for at least 10 minutes so the juices can redistribute. The meat will continue to cook as it sits and should reach an internal temperature of 165 degrees. You can also check for doneness by cutting into the chicken; it should look white and juicy and no longer pink. Slice the chicken against the grain (that is, perpendicular to the parallel fibers that run within the breast) and serve with lime wedges if you'd like. You can also keep the meat whole and refrigerate it, covered, for up to 4 days.

BUTTERMILK-BRINED ROAST CHICKEN

Steps:

• The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
• Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won't fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
• Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you're so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that's not essential.
• Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
• Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher's twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
• Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
• After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
• Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.

BRINED ROASTED CHICKEN - 500 DEGREES

Steps:

• Thoroughly dissolve sugar and salt into water.
• Soak chicken in brine for 1-3 hours (in refrigerator).
• Mix softened (room temperature) butter with herbs while chicken is in brine.
• Thoroughly rinse chicken and allow to drain, pat dry.
• Cut backbone out of chicken and flatten bird.
• Spray bottom part of broiler pan with vegetable oil.
• Scrub potatoes and cut into small bite sized pieces.
• Place potatoes in pan.
• Place flattened bird in top part of broiler pan, over potatoes.
• Loosen skin from flesh.
• Place herb butter between skin and flesh.
• Bake in hot oven (500 degrees) for 45 minutes to an hour. (or more, if potatoes are not browned).
• Serve with cooked spinach and hot crusty bread.