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
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
DRY BRINED ROASTED CHICKEN
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
- Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.3 g, Cholesterol 71.8 mg, Fat 6.4 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 1816.1 mg
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.
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
DRY-BRINE ROAST CHICKEN
Try adding one simple step to get perfectly seasoned, crisp-skinned, tender, juicy roast chicken
Provided by Adam Bush
Categories Dinner, Lunch
Time 2h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Put all the dry-brine ingredients into a mortar and grind to a fine powder with a pestle, then add to a large bowl. Add the chicken and rub the brine in really well, ensuring it is well covered inside and out. Put a cooling rack over a tray and sit the chicken on top. Chill uncovered in the fridge for at least 4 hours and preferably overnight, but no longer than 24 hours.
- Heat the oven to 220C/fan 200C/gas 6. Pat the chicken all over with kitchen paper, removing as much moisture as possible.
- Put the butter, tarragon and garlic into a bowl with some seasoning and mix well. Carefully pry the skin on the chicken breasts and legs away from the meat with your hand, being careful not to tear the skin. Spread the butter underneath the skin, pushing right down and around the legs.
- Put the onion, carrot and celery into the bottom of the roasting tray and put the chicken on top. Cook for 15 minutes then reduce the oven temperature to 180C/ fan 160C/gas 4 and cook for 1 hour, basting the bird with the butter every so often.
- Put the chicken onto a plate and, with several pieces of tin foil, cover the legs tightly, but don't cover the breasts. Leave for 20 minutes to rest, then carve. Squeeze the lemon into the roasting tin and serve these buttery veg and juices alongside the chicken
Nutrition Facts : Calories 703 calories, Fat 53 grams fat, SaturatedFat 25.7 grams saturated fat, Carbohydrate 7.8 grams carbohydrates, Sugar 6.1 grams sugar, Fiber 2.1 grams fiber, Protein 47.7 grams protein, Sodium 5.85 milligram of sodium
CHICKEN BRINE RECIPE
This chicken brine recipe is made with lemons, honey, fresh herbs and spices, and produces a juicy tender chicken every time! A foolproof way for succulent and flavorful roasted, smoked or fried chicken.
Provided by Sara Welch
Categories Main
Time 20m
Number Of Ingredients 11
Steps:
- Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
- Cook for 3-4 minutes or until salt has dissolved.
- Turn off the heat and cool completely.
- Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
- Cover the pot and refrigerate for 8-24 hours.
- Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.
Nutrition Facts : Calories 185 kcal, Carbohydrate 8 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 775 mg, Sugar 6 g, ServingSize 1 serving
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
DRY BRINED ROAST CHICKEN
Dry brined roast chicken is roast chicken taken up a notch! Deliciously crispy skin, juicy tender meat, and seasoned simply with salt and pepper, it is roast chicken perfection!
Provided by Lisa from A Day in the Kitchen
Categories Main Course
Time P1DT1h50m
Number Of Ingredients 7
Steps:
- Thoroughly dry chicken inside and out, using paper towels.
- Sprinkle salt and pepper evenly all over chicken and inside the cavity.
- Place the chicken on a rack in a pan and place in the fridge overnight for 24 hours. Leave chicken uncovered, or cover lightly with plastic wrap, but do not seal.
- Remove chicken from fridge about an hour before roasting to bring to room temperature.
- Preheat oven 450 deg F (230 C).
- In roasting pan, toss together sliced onions, carrots, and unpeeled garlic cloves with olive oil.
- Place chicken, breast side up, on bed of vegetables.
- Put chicken in the oven and reduce heat immediately to 400 deg F (200 C).
- Roast for 1 hour 20 minutes. Check doneness of the chicken at 1 hour. Instant-read thermometer should register at 165 deg F (75C) when inserted into the thickest part of the thigh, but not touching the bone.
- Remove chicken from oven and cover with foil. Let rest for 15-30 minutes before carving.
- Serve with the roasted vegetables and use the juices and chicken drippings as gravy.
Nutrition Facts : Calories 294 kcal, ServingSize 1 serving
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
The best chicken brine is here to make juicy tender chicken no matter how you cook it - roast it in oven, grill it or fry it. This is complete guide on how to brine chicken, with all the tips and tricks for best moist chicken you'll ever cook.
Provided by Jyothi Rajesh
Categories Main Course
Number Of Ingredients 14
Steps:
- Use a pot big enough to hold you meat. Dissolve kosher salt in water in the pot on slow simmer for about 2 minutes. The basic ratio is one tablespoon of salt for every one cup water.
- Now throw in all the fancy flavor enhancing ingredients into water. Add crushed garlic, pepper corns, bay leaves, lemon slices, honey and fresh herbs - rosemary, thyme and parsley.
- Bring water to boil for about a minute, stir to dissolve salt.
- Remove pan from stove. Allow water to cool completely.
- IMPORTANT NOTE: DO NOT put chicken in the brine before it's completely cool. Warm temperature of the brine will make scary harmful bacteria's in the chicken. It can lead to serious health hazards!
- Cook's Tip: To help brine cool down faster, allow the pot to cool down a bit and then place the pot in fridge to cool brine faster and cool it completely.
- Place whole chicken in cooled brine.
- NOTE: chicken should be fully immersed in brine.
- Cover pot with lid and brine chicken inside refrigerator for 8 to 24 hours. Do not go past that. Chicken will begin to absorb salt and will turn overly salty.
- Note: if chicken isn't fully immersed in water, go ahead and add 1 to 2 cups of extra water (room temperature water).
- After brining, remove chicken from brine. Rinse under tap water.
- IMPORTANT: Don't skip rinsing brined chicken under tap water. This will wash off some of the salt over the chicken. I found when not rinsed, brine chicken after roasting turned a bit salty.
- DISCARD THE BRINE. Raw meat in the brine marinade can cause contamination if used. Discard brine after removing chicken from it.
Nutrition Facts : Calories 424 kcal, Carbohydrate 13 g, Protein 31 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 4870 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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.
ROASTED CHICKEN WITH CARAMELIZED CABBAGE
Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 8
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.
CHICKEN BRINE
Chicken Brine is the perfect way to add moisture and flavor to your roast chicken. Made with garlic, sage, peppercorn, apples, and onions.
Provided by Sabrina Snyder
Categories Dinner
Time 5h
Number Of Ingredients 11
Steps:
- In a very large stockpot add the water, kosher salt (do not use table salt), sugar, garlic, sage, basil, black peppercorns and bay leaves and bring to a boil on high heat.
- Stir well until sugar and salt have dissolved.
- Turn off heat and let cool naturally until water is at room temperature.
- Add chicken to the pot and cover.
- Refrigerate for a minimum of 4 hours, up to 8 hours.
- Preheat the oven to 425 degrees.
- Remove chicken from brine and rinse under a very slow stream of water (sanitize your sink after rinsing).
- Dry the chicken with paper towels inside and out and stuff the chicken cavity with apple and onion.
- Place into baking pan and cook for 15 minutes, then lower heat to 375 degrees and cook for 40-45 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.
Nutrition Facts : Calories 269 kcal, Carbohydrate 9 g, Protein 21 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 82 mg, Sodium 3229 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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- 2. Using poultry shears, cut out the backbone of the chicken. Pull out the breastplate and trim the excess fat. Make sure to reserve the bones and fat for use in a stock and schmaltz. Cut the first half into 5 pieces: separate the thigh from the breast and the drumstick, remove the wing, and cut the breast in half. Repeat with the other half of the chicken. You should end up with 10 pieces: 2 chicken wings, 2 chicken legs, 2 chicken thighs, and 2 chicken breasts cut in half.
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Reviews 2Category DinnerCuisine AmericanTotal Time 4 hrs 15 mins
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