Roast Chicken Brine Food

ROAST BRINED CHICKEN

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.

BRINED ROAST CHICKEN

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.

BRINED ROASTING CHICKEN

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.

STRATHEARN ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• For the chicken brine: Combine 1 cup water, the honey, salt, bay leaves, garlic and thyme in a large saucepot. Bring to a boil over medium-high heat. Once at a boil, turn off the heat and add the ice cubes. Place the chicken and brine into a large resealable gallon plastic bag. Refrigerate, brining the chicken, for 1 hour.
• For the honey glaze: In a small saucepot over medium-low heat, whisk the honey, vinegar and orange juice until just simmering. Remove from the heat and set aside at room temperature until ready to use.
• For the chicken: Once brined, remove the chicken quarters from the bag and pat dry. Sprinkle the chicken with the salt and pepper and place skin-side down into a cast-iron pan. Place into the oven. Roast until the internal temperature reads 155 degrees F, about 50 minutes, flipping halfway through the baking time. Remove from the oven, brush the chicken with the honey glaze, and then return to the oven. Finish roasting the chicken until the skin is crispy and the internal temperature reads 165 degrees F, about 15 minutes. Remove the chicken and allow to rest about 10 minutes. Reserve the pan drippings.
• For the gravy: To the same cast-iron pan, over medium-high heat, add the olive oil. Add the mushrooms, garlic and shallots, and toss to combine. Allow to soften, being careful not to burn. Season with salt and pepper. Add the flour and whisk to incorporate with the fat. Continue cooking out the starch for about 2 minutes. Add the white wine and scrape up any browned bits on the bottom of the pan. Reduce for about 1 minute. Add the chicken stock and reduce by half, 2 to 3 minutes. Remove from the heat and drizzle in some truffle oil. Swirl in the butter. Season with salt and pepper. Arrange the chicken pieces on a serving dish, finishing with the truffle gravy.

PERFECT CHICKEN BRINE

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.

SIMPLE CHICKEN BRINE

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.

BEER-BRINED ROAST CHICKEN

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.

ROASTED CHICKEN WITH CARAMELIZED CABBAGE

Steps:

• In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
• Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
• While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
• Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
• Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
• Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.