PERFECT CHICKEN BRINE
Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.
Provided by Kate Leifker
Categories Side Dish Sauces and Condiments Recipes
Time 2h30m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g
ROTISSERIE-SMOKED CHICKEN {USING BRINE & MESQUITE WOOD
Supermarket rotisserie chicken is good, but it ain't got nothing on this brined rotisserie-smoked chicken smoked over mesquite.
Provided by David & Debbie Spivey
Categories Main Course
Time 4h20m
Number Of Ingredients 10
Steps:
- Mix all of the ingredients of the brine solution together. Stir well, until all of the salt has dissolved. This will take a minute or two of stirring.
- Place the whole chicken inside a plastic Briner Bucket, zip-top bag, or plastic container.
- Pour the brine solution over the chicken, making sure there is enough solution to cover the entire bird. Lock the lid of the briner bucket into place and place the lid on. Alternatively, seal the bag allowing as much air to escape as possible.
- Brine for 12 hours or overnight.
- Prepare the grill for indirect heat. For long cooks, David loves using the snake method (also known as the fuse method) for longer cooks on the Weber kettle. It's easy to control and practically maintains itself with a consistent heat without having to tend the grill.
- To cook using the snake method lay a chain of charcoal in a half-circle along the outer edge of the grill. There should be 3 layers with 2 charcoals on the bottom with one charcoal on top. Place a chunk of mesquite wood every few inches along the top of the "snake".
- Turn the charcoal chimney upside down and light only a small handful of charcoal. When the charcoals are hot, drop them onto one end of the "snake" to start the cook.
- While the grill is heating up, prepare the chicken for smoking. Remove the chicken from the brine and pat dry with paper towels. Turn the brine out into the sink and collect the garlic and herbs, placing them back inside the cavity of the chicken.
- Trussing the chicken will help retain its shape and will keep it from flopping all over the place while turning the rotisserie.
- Truss the chicken with butcher's twine. (see video for demonstration)
- Place the spit through the chicken. Make sure that the chicken is secured as close to the center as possible. This will allow the spit to turn smoothly and will not tax the motor on the rotisserie.
- Once you have it centered clamp the chicken down and try to turn it by hand to get a feel for how it will spin on the rotisserie.
- Place the hot coals at the beginning of the "snake". Then secure the spit on the rotisserie, flip the switch! Watch the chicken twirl a few times to ensure it's secure and rotates smoothly. Put the lid on and start smoking!
- About 1 ½ hours into the smoke, remove the lid and check on the chicken. Take a look at the color and make any adjustments needed to the coals and wood at this time. Place the lid back on and keep on cooking.
- The chicken is done when the internal temperature has reached 165 degrees within the breast area and about 170 degrees within the thighs (thickest parts). Most pitmasters will pull the chicken off about 160 and expect carry-over heat to finish taking it up to the ideal done temperature. We tend to pull ours off at 170 to ensure it's done all the way through and so tender it nearly falls apart.At about 2 ½ hours in, remove the lid and stop the rotisserie. Use an instant-read thermometer to take the temperature reading from the breast and the thigh area. This will give you an idea of how much more time is needed to cook the chicken.
- During the last 30 to 45 minutes of cooking, melt about ½ stick of butter in a small saucepan.
- Baste the chicken with butter every 10 minutes or so. This will help crisp up the skin a little. Caution: Be careful not to spatter too much butter onto the coals as the butter will cause them to flame up.
- All the spinning and cooking has made this chicken tired. Turn off the rotisserie and carefully remove the chicken from the grill. Remember that spit is hot so wear some gloves to protect your hands.
- Place the chicken onto a cutting board. Remove the spit and forks from the chicken. Tent loosely with foil and allow the chicken to rest for at least 20 minutes before carving.
- Use poultry shears to cut up the smoked chicken for serving.
Nutrition Facts : Calories 647 kcal, Carbohydrate 1 g, Protein 52 g, Fat 47 g, SaturatedFat 13 g, Cholesterol 261 mg, Sodium 209 mg, ServingSize 1 serving
BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Provided by PalatablePastime
Categories Christmas
Time 3h15m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
- Stir ingredients together in a saucepan and bring to a boil.
- Continue stirring until sugar is dissolved.
- Allow to cool.
- Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
- Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
- Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
- Discard brine before using and pat meat dry.
- If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
- Prepare meat as desired- roast, bbq, etc.
MESQUITE CHICKEN
Make and share this Mesquite Chicken recipe from Food.com.
Provided by CrystalRN
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet pour in the jar of pineapples with juices and add chicken breast.
- Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
- Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
- Evenly divide first mushrooms and then ham onto the top each breast.
- Top each breast with a thick slice of Monterey Jack cheese.
- Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
Nutrition Facts : Calories 589.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 142.7, Sodium 1267.2, Carbohydrate 32.5, Fiber 1.7, Sugar 21.8, Protein 59.8
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
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