MAMA L'S APPLE INJECTOR MARINADE FOR CHICKEN
A tasty marinade to inject chicken with before your favorite method of cooking. It works well with a rotisserie, grilling, or roasting either pieces or a whole chicken. Freeze unused marinade or baste the bird with it while cooking.
Provided by skyclad
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine apple cider, soy sauce, brown sugar, garlic powder, ginger, and butter in a large bowl. Stir well to combine. Use a flavor injector tool to inject marinade into chicken.
Nutrition Facts : Calories 113.4 calories, Carbohydrate 2.8 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 7.3 g, Sodium 157.8 mg, Sugar 2.2 g
BEER AND BUTTER POULTRY INJECTION MARINADE
Steps:
- Combine all ingredients in a saucepan over low heat. Stir and heat until the salt has dissolved, and the sauce is even and runny. Remove from heat and keep warm (but not hot) enough to inject.
- Fill marinade syringe with the mixture and inject into turkey breast, legs, and thighs. It is better to inject it in more places rather than fewer (40 rather than 4). Try to aim for the center of the meaty portions. Inject about 2 teaspoons per location (less if you see it oozing out).
- Season outside and under the skin with whatever rub you're using. Cook as directed for the correct amount of time .
- Discard the remaining marinade after use. It will have contacted raw poultry. Even though only the tip of the injector may have come in contact, it can be contaminated with salmonella and could transmit food poisoning.
Nutrition Facts : Calories 148 kcal, Carbohydrate 2 g, Cholesterol 41 mg, Fiber 0 g, Protein 0 g, SaturatedFat 10 g, Sodium 796 mg, Sugar 0 g, Fat 15 g, ServingSize 1 1/2 cups (serves 12), UnsaturatedFat 0 g
APPLE ALE AND BUTTER POULTRY INJECTION
Inject a rich and buttery flavor directly into the meat of poultry. Particularly good on turkey, the secret to using this injection marinade is to keep it just warm enough for the butter to stay liquid.
Provided by Dispatch5150
Categories Low Protein
Time 20m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a sauce pan over a low heat.
- Stir and heat until salt is dissolved and the sauce is even and runny.
- Keep warm (but not hot) to inject.
Nutrition Facts : Calories 222.7, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 2209, Carbohydrate 2.9, Fiber 0.2, Sugar 0.6, Protein 0.8
TRADITIONAL BUTTER CAKE
Make and share this Traditional Butter Cake recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180degrees celsius.
- Sift baking powder and flour into a bowl.
- In another bowl, cream margarine, butter, salt and sugar till fluffy. Add eggs in one at a time, only after the previous egg has been thoroughly mixed into the batter.
- Add vanilla and sifted ingredients into the batter and mix well. Pour into a greased and lined 8 inch square pan and bake for 50 minutes.
- Note: it might start getting kinda brown at 20 mins, so I strongly reccomend that you tent it with tin foil after around 20 mins, to prevent the top from burning due to the large amt of butter in the recipe.
Nutrition Facts : Calories 595, Fat 38.7, SaturatedFat 18.7, Cholesterol 199, Sodium 459.3, Carbohydrate 55.7, Fiber 0.8, Sugar 31.6, Protein 7.5
APPLE BUTTER-GLAZED CHICKEN
We eat a lot of chicken and I'm always looking for new ways to fix it. My husband loves apple butter so when I found this recipe in The Chicago Tribune, I had to try it! The instructions are for cooking indoors, on a grill pan, but I cooked it outdoors on my gas grill.
Provided by Hey Jude
Categories Chicken
Time 55m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
- Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour.
- Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.
Nutrition Facts : Calories 566.2, Fat 32.5, SaturatedFat 10.9, Cholesterol 150.2, Sodium 669.8, Carbohydrate 31.8, Fiber 1.3, Sugar 26, Protein 34.9
CHICKEN GIBLETS OR LIVERS
Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can use either giblets or just livers in this recipe. However, the cooking time for giblets is longer than that for livers. Giblets need 15 - 20 minutes, but the livers should be added only 5 - 8 minutes before serving. Have lots of fresh bread and rolls on hand to dip into the sauce!
Provided by Miss Daisy
Categories Chicken Livers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the giblets and/or livers in the olive oil until brown.
- Add the spices and seasonings and stir well.
- Add the chopped onion and garlic. Fry for 5 minutes.
- Add wine and simmer gently until cooked.
- If you are cooking giblets only, a little water may be added if necessary.
Nutrition Facts : Calories 506.5, Fat 27.5, SaturatedFat 7.2, Cholesterol 599.9, Sodium 196.5, Carbohydrate 12.5, Fiber 1.1, Sugar 2.7, Protein 45.5
TURKEY INJECTION SAUCE WITH HONEY, HERBS AND SPICE
This spicy sauce is scented with rosemary, sage, thyme and bay slightly sweet and spicey! feel free to enjoy with more heat add a crushed garlic clove or sweeten as you like! This injection solution gives your Turkey, Chicken, Pork, or Beef delish flavor and moisture.
Provided by Rita1652
Categories Sauces
Time 10m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a pot and simmer for five minutes.
- Cool.
- Strain cooled sauce.
- Using an injecttion needle inject liquid into the turkey throughout all the breast and thighs.
- Making one hole inject 1/3 of the liquid and move needle 1/3 of a turn to inject a 1/3 turn again and inject remaining.
- (This is so you are not putting holes all over the turkey).
- 2 injections per thigh and 3 per breast should be good.
- This can be marinaded 1-24 hours before you cook the turkey. Any that oozes out rub gentle over the turkey.
- Proceed to grill, fry or roast your turkey.
Nutrition Facts : Calories 16.9, Fat 0.1, Sodium 163.7, Carbohydrate 4.2, Sugar 3.8, Protein 0.3
BEER N' BUTTER POULTRY INJECTION
Use this marinade to reach deep into the meat of poultry. It works really well on turkey. Make sure the mixture is warm to keep the butter in liquid form. I also add some Cajun seasoning to the mixture. Double it and refrigerate leftover mixture for later use; just rewarm.
Provided by Luvs 2 Cook
Categories Low Protein
Time 20m
Yield 1 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Nutrition Facts : Calories 1018.2, Fat 105.4, SaturatedFat 66.7, Cholesterol 278.9, Sodium 9774.4, Carbohydrate 12.9, Fiber 0.9, Sugar 2.5, Protein 3.7
TURKEY BRINE AND INJECTION MARINADE
I have been playing with this recipe for awhile, and I know it's is too late for the holidays this year, but there's always next year, and it's good for fried or smoked or barbecued turkey at any time of year. It's also good for chicken or a pork loin... just divide in half, or make a full batch and refrigerate half for next time. Prep time does not include 24+ hours brining time or cooking time.
Provided by Toby Jermain
Categories Whole Turkey
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- You will also need 1 Ice chest just large enough to hold the bird, brine, and ice (not too big, bird must be submerged) and 1 Brine injector (preferred), or a large (50+cc) hydodermic with large diameter needle.
- Stir salt and sugar into boiling water until completely dissolved.
- Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.
- Taste; brine will be very salty; thats why it is called brine.
- Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
- Thoroughly blend everything in a food processor or blender.
- Whisk or blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.
- Thaw your turkey completely, if frozen.
- Better yet, get a fresh turkey that hasnt been injected with all of the artificial quote butter unquote stuff, so the only thing in the bird is what YOU put inside the bird!
- Remove and reserve the neck and innards for gravy making, or discard them if you are not a gravy freak.
- Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
- Use a 2 ounce (about) brining injector or a BIG (50+ cc) hypodeemic nerdle to inject the bird with the strained brine.
- Inject in at least 3-4 sites on each side of the breast, 2-3 in each thigh, and 2-3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.
- Pour any remaining injection-brine with the half to be used for brining.
- Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.
- Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.
- Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.
- Close the ice chest, and set in a cool place to marinate.
- After about 7-8 hours, turn the turkey over, top to bottom, and do it again after another 7-8 hours.
- Add more ice only if everything melts; dont bother otherwise.
- After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.
- Just be sure to drain the turkey well and pat it dry before cooking by your desired method.
- Throw away all of the brine, remaining ice, etc.
- ,and thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your wonnerful turkey dinner.
- Notes: This marinade/brine can also be used for chicken or pork-- just half the recipe, and follow the general instructions using smaller amounts-- or make a full recipe of the brine/marinade and save half in the fridge for next time.
- If you are lucky enough to actually have a fridge large enough and empty enough to hold a turkey for a day or so, forget the ice chest and most of the ice, and brine your bird in a plastic bag large enough to hold the bird and brine, squeezing out all of the air, and just turn it over every 7-8 hours so things marinate evenly.
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