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 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
CHICKEN SPINNER BRINE
Provided by Food Network
Time 4h
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Combine 4 cups water, the salt, peppercorns, garlic, bay leaves, lemon and onion in a pot and bring to a boil over high heat. Remove from the heat and let the brine "steep" for 10 to 15 minutes. Move the brine to the refrigerator to cool, stirring occasionally.
- Place the chicken and cold brine in a large container or plastic bag and refrigerate for 3 hours. Remove the chicken from the brine and pat dry before cooking as desired.
BLACK TEA BRINED CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time P1DT4h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
- Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
- Preheat oven to 425 degrees F.
- Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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.
BRINED ROASTED CHICKEN - 500 DEGREES
Crispy and tender. I count soak time as passive cooking time, and do most of the prep while chicken is soaking.
Provided by Sweetiebarbara
Categories Whole Chicken
Time 4h
Yield 1 baked chicken, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 727.4, Fat 38.8, SaturatedFat 16.4, Cholesterol 147.6, Sodium 9663.6, Carbohydrate 66.5, Fiber 4.2, Sugar 34.8, Protein 29.1
BEER-BRINED CHICKEN
Flavorful, moist and delicious! Those are the results you'll get with brining-give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.
Provided by diner524
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
- Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
- Time-Saver Tip:
- You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.
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
ROASTED BRINED CHICKEN
I looked at several recipes for brining and roasting a chicken. I did not find one that I liked but did like several parts of different recipes so I made up my own. I had never brines before and WOW what a difference. My DH was shocked as was I at how moist the chicken was.
Provided by Huskergirl
Categories Whole Chicken
Time P1DT1h
Yield 1 chicken, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients for brine in a container and place whole washed bird in liquid make sure it is completely immersed. Refrigerate over night. Next morning take bird out of brine, rinse and pat dry. Add seasoning to skin of bird and place back in fridge until ready to roast.
- I roasted my chicken for 60 minutes at 400 degrees.
Nutrition Facts : Calories 62.7, Fat 0.1, Sodium 10626.3, Carbohydrate 15.9, Fiber 0.8, Sugar 12.6, Protein 0.6
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
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
More about "brined roasting chicken food"
DRY BRINED ROAST CHICKEN - PUDGE FACTOR
From pudgefactor.com
CHICKEN BRINE - FOR THE JUICIEST ROAST CHICKEN OF YOUR ...
From recipetineats.com
TEQUILA BRINED AND ROASTED CHICKEN | FOOD EMBRACE
From foodembrace.com
HOW TO BRINE AND ROAST A CHICKEN - FORMER CHEF
From formerchef.com
BRINED ROAST CHICKEN WITH OLIVE BREAD ... - FOOD & WINE
From foodandwine.com
BRINED ROAST CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
BRINED ROAST CHICKEN - CHEF MICHAEL SMITH
From chefmichaelsmith.com
BUTTERMILK-BRINED ROAST CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
THE BEST CHICKEN BRINE FOR JUICY FLAVORFUL CHICKEN ...
From currytrail.in
BUTTERMILK BRINED ROAST CHICKEN – FOOD SCIENCE INSTITUTE
From foodscienceinstitute.com
JUICY BRINED WHOLE ROASTED CHICKEN - DJ FOODIE
From djfoodie.com
BRINE ROAST CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DO YOU RINSE BRINED CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
BRINED & ROASTED CHICKEN - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
BRINED ROASTING CHICKEN - CRECIPE.COM
From crecipe.com
HOW TO BRINE A ROAST - COOKNIVE
From cooknive.com
BRINED ROAST CHICKEN - BIGOVEN.COM
From bigoven.com
HOW TO BRINE CHICKEN | CHICKEN.CA
From chicken.ca
BRINED AND ROASTED CHICKEN PIECES RECIPE - FOOD NEWS
From foodnewsnews.com
CAN YOU FREEZE BRINED CHICKEN? - THE WHOLE PORTION
From thewholeportion.com
BRINED ROAST CHICKEN - DONNA HAY
From donnahay.com.au
BRINED ROAST CHICKEN & ROOT VEGETABLES FOR TWO - STEVEN ...
From cbc.ca
ROASTED HERB BRINED CHICKEN | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
CRISPY HERBED AND BRINED EASTER ROAST CHICKEN - SWEETER ...
From sweetertheeberry.com
BRINED SEASONED ROASTED CHICKEN BREASTS
From theleftchapter.com
LEMON ROSEMARY BRINED ROAST CHICKEN & VEGETABLES - LCBO
From lcbo.com
DO YOU RINSE OFF BRINE BEFORE COOKING? - HOMEMADE FOOD
From cassiskitchen.com
BRINED ROAST CHICKEN | RECIPE | RECIPES, ROAST CHICKEN ...
From pinterest.ca
BRINED ROASTING CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
BRINED ROAST CHICKEN WITH LEMON AND THYME | TESCO REAL FOOD
From realfood.tesco.com
BRINED AND ROASTED CHICKEN - LIFE CURRENTS MAIN DISH
From lifecurrentsblog.com
BRINED ROASTED CHICKEN AND VEGETABLES - RACHAEL RAY SHOW
From rachaelrayshow.com
BRINED ROAST CHICKEN – EAT TO THE FULLEST
From cindyhkim.wordpress.com
BRINED ROAST CHICKEN - MY FOOD AND FAMILY
BRINE FOR CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love