Cajunboys Chicken Brining And Roasting Recipes

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.

DAVID LEITE'S BEST BRINED ROAST CHICKEN

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.

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.

SIMPLE CHICKEN BRINE

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.

CHICKEN BRINE

Steps:

• If water is cold, heat it for about 90 - 120 seconds in the microwave (you want it very warm, but not hot). You can also do this on the stove top if you prefer.
• Stir salt and brown sugar into water. Stir until salt and sugar are completely dissolved and liquid is translucent.
• Add chicken to a watertight bowl or bag. Pour brining liquid over chicken and seal bag or cover bowl tightly. Make sure brine covers chicken completely; prepare additional brine if necessary.
• Allow chicken to brine in the refrigerator for at least 4 hours and up to 24 hours. Pat chicken dry with a clean towel or cloth before cooking.

CHICKEN BRINE RECIPE

Steps:

• Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
• Cook for 3-4 minutes or until salt has dissolved.
• Turn off the heat and cool completely.
• Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
• Cover the pot and refrigerate for 8-24 hours.
• Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.

Steps:

• Use a pot big enough to hold you meat. Dissolve kosher salt in water in the pot on slow simmer for about 2 minutes. The basic ratio is one tablespoon of salt for every one cup water.
• Now throw in all the fancy flavor enhancing ingredients into water. Add crushed garlic, pepper corns, bay leaves, lemon slices, honey and fresh herbs - rosemary, thyme and parsley.
• Bring water to boil for about a minute, stir to dissolve salt.
• Remove pan from stove. Allow water to cool completely.
• IMPORTANT NOTE: DO NOT put chicken in the brine before it's completely cool. Warm temperature of the brine will make scary harmful bacteria's in the chicken. It can lead to serious health hazards!
• Cook's Tip: To help brine cool down faster, allow the pot to cool down a bit and then place the pot in fridge to cool brine faster and cool it completely.
• Place whole chicken in cooled brine.
• NOTE: chicken should be fully immersed in brine.
• Cover pot with lid and brine chicken inside refrigerator for 8 to 24 hours. Do not go past that. Chicken will begin to absorb salt and will turn overly salty.
• Note: if chicken isn't fully immersed in water, go ahead and add 1 to 2 cups of extra water (room temperature water).
• After brining, remove chicken from brine. Rinse under tap water.
• IMPORTANT: Don't skip rinsing brined chicken under tap water. This will wash off some of the salt over the chicken. I found when not rinsed, brine chicken after roasting turned a bit salty.
• DISCARD THE BRINE. Raw meat in the brine marinade can cause contamination if used. Discard brine after removing chicken from it.

CAJUNBOY'S CHICKEN BRINING AND ROASTING RECIPE

Steps:

• Mix the water, sugar, salt, soy sauce, and olive oil. Stir thoroughly. This makes enough brine for a 3-4 pound roasting chicken. Before submersing chicken in brine, be sure to put some small cuts in the skin and meat of the chicken. This will help the brine to get deeper into the chicken. Also, be sure to remove all giblets and other stuff from the cavity of the chicken before brining.
• After about 6 hours or so, remove the chicken, rinse it with warm water, then DRY IT WELL both inside and out with a paper towel. You are ready to go. Mix melted butter, vegetable oil, salt, pepper, cayenne, garlic powder, thyme, and rosemary to coat the bird both inside and out. I also put a quartered onion, 2 tbs butter, and some garlic inside the cavity. The can of chicken stock at bottom of pan is good for basting about every 15 minutes. Cook at 350 for about 1 hour and 15 minutes under aluminum foil. Cook another 20 minutes w/ foil off to finish the bird. Make sure that juices run clear and chicken is white throughout. Internal temperature should be 180°F.

QUICK CHICKEN BRINE

Steps:

• Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring to a boil. Cover and remove from heat. Let stand for 10 minutes.
• Place ice (or ice water) in a large bowl (or very large measuring cup) and pour brine over ice. Stir until ice is melted.
• Place chicken in a large plastic bag and pour brine over chicken. Seal and let sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 6 hours. Drain chicken and pat dry. Use in any recipe, but make sure to only lightly salt the chicken surface once you've brined it.

ROAST CHICKEN BRINE

Steps:

• Preheat the oven to 425°F (220°C), or 400°F (205°C) with convection.
• Season the chicken wings and backs with the salt. Roast them until golden brown, about 45 minutes.
• Put the wings, backs, and pan drippings into a pressure cooker. Add the water, onion, red wine, garlic, and soy sauce. Cook on high pressure for 30 minutes. Let the pressure dissipate naturally.
• Alternatively, place the wings, backs, and pan drippings in a large pot set over high heat. Add the water, onion, red wine, garlic, and soy sauce. Bring to a boil, reduce to a very gentle simmer, and cook for 4 to 6 hours, uncovered, skimming occasionally. If the water level gets too low, add some fresh water to the pot.
• Strain the liquid, discarding the chicken and vegetables, and cool.
• Skim the fat from the surface of the liquid and reserve for cooking. (It can be used to sear fish or chicken.) Use the brine to season chicken, fish, lobster, steak, and vegetables. Brining time depends on the thickness of your ingredients, ranging from about 30 minutes for shellfish and vegetables to about 1 hour for fish, steaks, and chicken parts, and 45 to 60 minutes per pound for larger pieces of meat. Once your ingredient has been brined, pat it dry and finish as desired.