APPLE CIDER BRINED CHICKEN
Provided by Robert Irvine : Food Network
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
- Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
- In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.
CIDER VINEGAR CHICKEN
Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!
Provided by Arthur Doughty
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
- Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
CIDER BRINED FRIED CHICKEN
I was watching a show on FoodNetwork called "Cooking for Real". This was a recipe I followed. What a great way to prepare fried chicken, which is one of my most favorite foods.
Provided by ChamoritaMomma
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to completely submerge and cover the chicken. Let soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
- In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees. Line a sheet tray with a wire rack.
- In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
Nutrition Facts : Calories 1129.3, Fat 81, SaturatedFat 23.2, Cholesterol 333.6, Sodium 14425.4, Carbohydrate 33.6, Fiber 1.8, Sugar 0.5, Protein 63.3
CIDER VINEGAR CHICKEN
This is from Rachel Ray's 365: No Repeats. It is great! Make sure you cook the onions until they are golden. The leftovers reheat nicely. Serve with salad and mashed potatoes.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a large skillet over medium-high heat.
- Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
- Brown the chicken on both sides, 3 minutes per side.
- Remove and reserve the meat, covered with foil.
- Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
- Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
- You want the onions to get really brown and caramelized.
- Add ½ cup of the cider vinegar and the stock.
- Turn up the heat to high and bring up to a simmer.
- Once at a simmer, return the chicken to the pan.
- Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.
VINEGAR CHICKEN
My grandmother used to make something similar to this quite often. It was one of the grandkids favorites. She would serve it to us with honey carrots and mashed potatoes.
Provided by Sureglad
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees.
- Lightly grease a 13 x 9-inch pan.
- Place the chicken in the pan.
- In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
- Sprinkle 1/3 of this mixture over the chicken.
- Season with the salt, pepper, garlic powder, and onion powder.
- Bake for 30 minutes.
- Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
- Baste again with the remaining vinegar mixture.
- Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.
Nutrition Facts : Calories 269.3, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1253.2, Carbohydrate 2.8, Fiber 0.2, Sugar 1.2, Protein 32.1
CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS
Steps:
- For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
- Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
- Lower the temperature on the fryer to 275 degrees F.
- Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
- Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
- Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
- For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
- Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
- For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
- Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
- To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.
GRILLED APPLE CIDER VINEGAR CHICKEN
Provided by Virginia Willis
Categories main-dish
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
- Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
- For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
- Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately!
More about "cider vinegar chicken food"
CIDER VINEGAR-BRAISED CHICKEN THIGHS - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 6
- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter.
- Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes. Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce, skin side up. Transfer the casserole to the oven and braise the chicken for about 50 minutes, until cooked through.
- Preheat the broiler. Transfer the chicken to a baking sheet, skin side up. Broil on the middle rack of the oven until the skin is golden and crisp, about 4 minutes.
- Simmer the sauce over moderate heat until reduced to about 4 cups, 10 minutes. Stir in the butter until melted. Add the parsley and chives and season the sauce with salt and pepper. Return the chicken to the casserole, skin side up, and serve.
APPLE CIDER VINEGAR CHICKEN - EATING BIRD FOOD
From eatingbirdfood.com
4/5 (104)Total Time 1 hr 15 minsCategory Lunch/DinnerCalories 223 per serving
- Whisk vinegar, Italian seasoning, oil, salt and pepper in a bowl until well combined. Place chicken in a shallow dish or 1-gallon sealable plastic bag.
- Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours. Remove chicken from the marinade, shake off excess and discard leftover marinade.
- Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink.
- If you don’t have a grill, you can also broil the chicken. Line a broiler pan (or a baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully so it doesn’t burn. Flip chicken after about 5 minutes. Let cook for 10-15 minutes or until chicken is cooked through and no longer pink.
WHAT APPLE CIDER VINEGAR CAN DO FOR YOUR CHICKENS
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Estimated Reading Time 3 mins
APPLE CIDER VINEGAR CHICKEN - EATING BIRD FOOD
From eatingbirdfood.com
APPLE CIDER VINEGAR AND CHICKENS - THE HAPPY CHICKEN …
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APPLE CIDER VINEGAR FOR CHICKENS: BENEFITS, FLAWS, HOW ...
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CIDER VINEGAR CHICKEN STEW - FOODIECRUSH
From foodiecrush.com
5/5 (18)Total Time 1 hr 10 minsCategory Main CourseCalories 568 per serving
- Trim the fat from the chicken thighs and slice into 1-inch cubes. Season well with the kosher salt and freshly ground black pepper. In a large heavy-bottomed pot or cast-iron dutch oven, heat the 2 tablespoons of olive oil over medium high heat. Add the chicken and cook the chicken in batches if needed, until browned, about 10 minutes. Transfer the chicken to a bowl.
- Wipe out any of the extra crispy bits from the pot and add the last tablespoon of olive oil. Add the carrots, garlic, and leek and cook until the leek softens, about 5 minutes. Add the flour and cook for 2 minutes to lose it's raw flavor. Add the vinegar and stir, scraping the browned bits from the bottom of the pot, as the vinegar cooks down and thickens, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken back to the pot and cover with a lid. Transfer the pot to the oven and cook for 30 minutes.
- Meanwhile, bring a large pot of water to a boil and cook the noodles in salted water according to package directions. Drain, then add back to the pot. Add 2 tablespoons of the butter to the noodles and season with kosher salt and freshly ground black pepper. Set aside, cover and keep warm.
WHAT DOES APPLE CIDER VINEGAR DO FOR CHICKENS (5 USES FOR IT)
From thehensloft.com
- Natural Disinfectant. Just as the surfaces in your home need to be disinfected, so do the surfaces and walls of your chicken coop. When it comes time to give the coop a spring cleaning, add a couple teaspoons to a spray bottle to help cut grime and kill germs.
- Treatment for Mites and Lice. Fresh Eggs Daily suggests administering a dose of apple cider vinegar to the flock if you notice mites or lice about. Again, a bit of vinegar cut with water in a spray bottle should do the trick.
- Worm Prevention. The low ph of apple cider vinegar might also make it a way to help prevent worms. According to Kassandra at Backyard Chicken Coops, a lower gut ph makes the chicken’s insides just a little less hospitable for worms.
- Keeping Water Fresh. Adding a tablespoon of apple cider vinegar to your chicken’s water has other benefits too. That low ph is good for killing bad bacteria, which means that a little bit can help the waterer stay algae and gunk free for a little longer.
- Killing Odors. Let’s face it, chickens stink sometimes. On days when smells start to get a little out of hand, you can grab that trusty spray bottle and give the coop or run a few spritzes to freshen things up for a little while.
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