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#61749 - 09/10/02 09:30 AM brined chicken
Rob Offline
Ruler of the Roost

Registered: 07/16/02
Posts: 783
Loc: Pennsylvania
31/2-4 lb. chook; 1 lemon; 1 gal. boiling water;1 cup kosher salt; 1 bunch fresh thyme; 4 cloves garlic(crush); 1 Tbsp. cracked pepper. Combine all ingredients and stir to disolve the salt. cool and refridgerate till cold,subnerge the chook and refridgerate for 12 hours. Remove and air dry chook, squeeze 1/2 the lemon juice over the bird and put rind in cavity. cook in dutdh oven until tender. remove bird and spoon the juice over sliced, or fallen apart pieces of chicken. Variation: for beer butt birdie, use same prep, only use a lemon pepper rub on the bird, tuck wings behind back, drink 1/2 can beer, insert the can in rear opening of bird, and set upright on your grill until done. Obviously, the more birds you do, the more beer you get to drink. NOTES: This may be a bit salty for some, just vary the amount of salt to taste. We rea;;y do it a bit different each time. now im workinmg on a reduced wine and shallot glaze or smear before roasting, we will see? The dutch oven method is real good for older birds.

#61750 - 09/10/02 10:42 AM Re: brined chicken
Big Boy Offline
Ruler of the Roost

Registered: 07/17/02
Posts: 845
Loc: Kansas
This sounds good! I think that I am going to use it on the 5 month old roosters that didn't make the grade.


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