ROAST BRINED CHICKEN
Make and share this Roast Brined Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time P1DT2h
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
- Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
- Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
- Add the brine to the bag, making sure the chicken is covered completely.
- Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
- The next day, remove chicken from the brine and discard brine.
- Rinse chicken with water and pat dry with paper towels.
- Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
- Tuck additional garlic cloves under the skin of the chicken, if desired.
- Rub skin with unsalted butter and seaon with salt and pepper.
- Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.
Nutrition Facts : Calories 593.4, Fat 35, SaturatedFat 10, Cholesterol 160.4, Sodium 14312.2, Carbohydrate 30.7, Fiber 1, Sugar 27.1, Protein 38.3
DAVID LEITE'S BEST BRINED ROAST CHICKEN
This best brined roast chicken is the best method for brining your chicken, as far as I know. It blends aromatic vegetables and herbs to the brining solution before adding your chicken. The meat gets infused with lush flavors and juiciness beyond the average brined chicken.
Provided by David Leite
Categories Mains
Time P1DT1h30m
Number Of Ingredients 15
Steps:
- Add 3 cups of the cold water to a large Dutch oven or pasta pot. Pour in the salt, sugar, and peppercorns. Bring to a boil over high heat, stirring until the salt and sugar dissolve, and then turn off the heat.
- Meanwhile, add 2 cups of the water to a high-powered blender or food processor. Working in batches as needed, add the onions, leeks, carrots, celery, bay leaves, thyme, and rosemary. Purée until liquefied.
- Add the ice to the pot along with the remaining 6 cups of cold water. Stir until the ice cubes melt and the water is cold. Add the puréed ingredients. Submerge the chicken, cover the pot, and refrigerate for 24 hours.
- Preheat the oven to 425°F (218°C). Place a rack in a roasting pan.
- Rinse the chicken and pat dry with paper towel. Discard the brine.
- Place the bird on the rack in the pan and tie the legs together with kitchen twine, if desired. Brush with the melted butter and season generously with pepper. Roast (middle rack) for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into the thigh meat (away from the bone) registers 165°F (74°C). The skin should be brown and crisp. If it starts to overbrown, loosely cover with a large sheet of aluminum foil.
- Let the chicken sit, loosely tented with aluminum foil, for 15 minutes before carving.
Nutrition Facts : ServingSize 1 portion, Calories 193 kcal, Carbohydrate 36 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 0.2 g, Cholesterol 15 mg, Sodium 63 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 1.3 g
BRINED ROASTING CHICKEN
I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 404 calories, Fat 24g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 277mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 42g protein.
DRY BRINED ROASTED CHICKEN
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h30m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.3 g, Cholesterol 71.8 mg, Fat 6.4 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 1816.1 mg
BRINED ROAST CHICKEN
The juiciest chicken roast ever. I have taken this recipe from Chef at Home Michael Smith and added a touch of my own.
Provided by badboy_ian
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
- Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
- Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.
Nutrition Facts : Calories 333.2, Fat 15.2, SaturatedFat 3.8, Cholesterol 53.5, Sodium 14252.8, Carbohydrate 36.1, Fiber 1.6, Sugar 27.9, Protein 14
SIMPLE CHICKEN BRINE
This simple chicken brine will help make the meat more tender and juicy.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
- To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.7 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 13209.3 mg, Sugar 22.7 g
BUTTERMILK-BRINED ROAST CHICKEN
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.
Provided by Samin Nosrat
Categories dinner, poultry, main course
Time 13h45m
Yield 4 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 45 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1274 milligrams, Sugar 6 grams, TransFat 0 grams
BEER-BRINED ROAST CHICKEN
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.
Provided by The New York Times
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
- Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
- Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
- Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
- Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
- Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
- Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.
Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams
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