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.
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.
CAJUNBOY'S CHICKEN BRINING AND ROASTING RECIPE
Make and share this Cajunboy's Chicken Brining and Roasting Recipe recipe from Food.com.
Provided by cajunboy71
Categories Whole Chicken
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 803, Fat 55.4, SaturatedFat 15.8, Cholesterol 178.4, Sodium 14556.2, Carbohydrate 29.1, Fiber 1.6, Sugar 20.4, Protein 46.9
PELLET GRILL CAJUN DRY-BRINED CHICKEN
Dry-brining is a technique that is less fussy (and messy!) than wet-brining and results in a flavorful smoked chicken that is seasoned throughout. You could dry-brine with just salt and pepper, but we added some zesty Cajun spices and a creamy remoulade to make this pellet-grilled chicken a real smoke show (pun intended).
Provided by Food Network Kitchen
Categories main-dish
Time 13h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- The day before cooking the chicken, pat it dry with paper towels and put on a wire rack set inside a rimmed baking sheet.
- Stir together the smoked paprika, granulated garlic, onion powder, sugar, oregano, thyme, cayenne pepper, 2 tablespoons salt and 1 teaspoon black pepper in a small bowl. Rub a generous amount in the cavity of the chicken then sprinkle the remaining Cajun seasoning all over the outside of the bird to create a thick coating on the skin. Refrigerate, uncovered, at least 8 hours or up to 24 hours.
- Combine the mayonnaise, parsley, scallions, cornichons, mustard, ketchup, capers, garlic and hot sauce in a medium bowl. Stir to combine then season with salt and black pepper. Refrigerate the remoulade, covered, until ready to serve.
- Let the chicken rest at room temperature for 30 minutes before grilling.
- Preheat a pellet grill to 400 degrees F (see Cook's Note).
- Brush the outside of the chicken all over with the melted butter. Tuck the wings behind the chicken's back and tie the legs together with kitchen twine. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of one of the breasts reaches 160 degrees F, 1 hour to 1 hour 20 minutes.
- Remove the chicken to a cutting board and let rest for 15 minutes. Serve the chicken whole or carved into parts, with soft dinner rolls and the remoulade on the side.
CAJUN CHICKEN
Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.
Provided by Wood Halsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g
CRISPY CHICKEN PO BOYS WITH CAJUN REMOULADE
Make and share this Crispy Chicken Po Boys With Cajun Remoulade recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat 4 inches of oil to 365 degrees in a large heavy pot.
- Combine salt, white pepper, ground chili, panko and flour in a shallow plate.
- Rinse chicken tenders, drain. Dredge each chicken tender in panko spice mixture and reserve on a plate.
- Mix cajun remoulade by combining red onion, capers, garlic, lemon zest, lemon juice, cajun seasonings with mayonnaise; set aside.
- Slice french rolls in half lengthwise and toast lightly under broiler.
- In large heavy pot fry chicken tenders (try not to crowd) until golden brown about 4-6 minutes. This may be done in batches. Remove to a paper towel lined plate. Next spread toasted rolls with remoulade. Place lettuce leaf on each half followed by sliced tomatoes, and sliced red onion. Top with hot chicken tenders.
Nutrition Facts : Calories 1007.6, Fat 31.4, SaturatedFat 5.3, Cholesterol 160.6, Sodium 2627.8, Carbohydrate 112.6, Fiber 6, Sugar 10.8, Protein 65.7
More about "cajunboys chicken brining and roasting food"
CHICKEN BRINE – FOR THE JUICIEST ROAST CHICKEN OF YOUR LIFE!
From recipetineats.com
5/5 (60)Total Time 25 hrs 15 minsCategory MainsCalories 432 per serving
- Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.
WHOLE CAJUN ROAST CHICKEN - MESS FOR LESS
From messforless.net
4.3/5 (6)Calories 617 per servingCategory Dinner
- To make the Cajun brine, pour the brining ingredients into 1 Cup of warm water. Stir until dissolved.
- Clean the chicken and remove and discard the innards. Place the chicken into a large bowl. Cover the chicken with the brine.
- Then add enough water to cover the chicken completely. Cover the bowl and place it in the refrigerator. Allow the chicken to brine 8-12 hours.
CAJUN DRY-BRINED ROAST CHICKEN INSPIRED BY ZUNI CAFé
From food52.com
Reviews 2Servings 2-4Cuisine Cajun/CreoleCategory Entree
BRINED AND ROASTED CHICKEN - LIFE CURRENTS MAIN DISH
From lifecurrentsblog.com
DAVID LEITE'S BEST BRINED ROAST CHICKEN – LEITE'S CULINARIA
From leitesculinaria.com
THE BEST DRY-BRINED ROAST CHICKEN RECIPE - SIMPLY …
From simplyrecipes.com
ROASTED WHOLE CHICKEN BREASTS RECIPE (JUICY CAJUN STYLE)
From southernfoodjunkie.com
Cuisine SouthernCategory PoultryServings 4Total Time 10 mins
THE BEST CAJUN BBQ CHICKEN RECIPE - HOW TO MAKE CAJUN BBQ …
From delish.com
BRINED ROAST CHICKEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CAJUN DRY-BRINED ROAST CHICKEN | PUNCHFORK
From punchfork.com
CAJUN SPICED ROASTED CHICKEN WITH POTATOES AND CORN
From sandersonfarms.com
CAJUN-BRINED FRIED CHICKEN RECIPE - LOUISIANA COOKIN'
From louisianacookin.com
CHICKEN BRINING AND ROASTING. – WELCOME TO MICHAEL'S FOOD …
From michaelfoodblog.com
CAJUN OVEN-FRIED CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
BRINED ROAST CHICKEN & ROOT VEGETABLES FOR TWO - STEVEN AND …
From cbc.ca
ADVICE | A GUIDE TO VINEGARS AND HOW TO USE EACH TYPE
From washingtonpost.com
CAJUN ROAST CHICKEN RECIPE - SIMS HOME KITCHEN
From simshomekitchen.com
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