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#Post#: 4341--------------------------------------------------
Chicken 🍗
By: AJ Date: August 4, 2019, 12:30 pm
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Cut up a chicken and put it in a brine.
Simple brine.
Gallon of hot water
2/3 cup of kosher salt
3/4 cup of soy sauce
2/3 cup of sugar
1/4 cup of olive oil
Whisk it all together
Whole bird. 8 hours in the brine
Cut up bird, bone in, 4 hours
Boneless, skinless bird, 2 hours
I’m gonna grill it. Boil some red potatoes 🥔
Not sure what else yet.
Edit: it's raining....[emoji35] Will probably fry the bird now.
#Post#: 4346--------------------------------------------------
Re: Chicken 🍗
By: AJ Date: August 4, 2019, 11:05 pm
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Ended up deep frying the bird. It was delicious, by all
opinions. The brining really helps keep it moist. Roasted the
red potatoes. Cut them up after washing. Minced several cloves
of fresh garlic, minced some fresh cilantro. threw it all in a
bowl. tablespoon of Kosher salt, table spoon of fresh ground
black pepper, 1/4 cup of olive oil and tossed. Spread the taters
out on a baking sheet, 400 degrees for an hour. After frying the
bird, fried some breaded okra.
Ate while watching Spider Man Homecoming on the tube.
I got chicken, taters, fajitas, and salad in the fridge. Won't
have to cook for days.
#Post#: 4424--------------------------------------------------
Re: Chicken 🍗
By: guest11 Date: August 22, 2019, 6:39 pm
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I learned about brining a few years ago. It really DOES make a
difference. And it's about the easiest prep thing you can do.
#Post#: 4428--------------------------------------------------
Re: Chicken 🍗
By: AJ Date: August 22, 2019, 8:56 pm
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[quote author=Danocoustic link=topic=458.msg4424#msg4424
date=1566517146]
I learned about brining a few years ago. It really DOES make a
difference. And it's about the easiest prep thing you can do.
[/quote]
That was literally the first thing I ever brined. I'm sold now
though. Really DOES make a difference.
And since I've been guilty of frying things too long in the
past, it's going to be a practice now.
The Lad is coming in to town for a little while Saturday. I'm
going to brine some pork chops and grill them.
#Post#: 4434--------------------------------------------------
Re: Chicken 🍗
By: guest11 Date: August 23, 2019, 3:33 am
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[quote author=AJ link=topic=458.msg4428#msg4428 date=1566525398]
[quote author=Danocoustic link=topic=458.msg4424#msg4424
date=1566517146]
I learned about brining a few years ago. It really DOES make a
difference. And it's about the easiest prep thing you can do.
[/quote]
That was literally the first thing I ever brined. I'm sold now
though. Really DOES make a difference.
And since I've been guilty of frying things too long in the
past, it's going to be a practice now.
The Lad is coming in to town for a little while Saturday. I'm
going to brine some pork chops and grill them.
[/quote]
Grilled/smoked 6lbs of country-style pork ribs about a week and
a half ago. Brined them for about 24 hours in just water,
canning salt and Worcestersterstershire sauce. Dry-rubbed with
onion and garlic powders, fresh cracked black pepper, fresh
rosemary and a whiff of seasoned salt. Indirect heat in the big
Weber kettle---charcoal, of course, and some wet apple wood for
smoke. Homemade BBQ sauce at the end, just long enough to glaze
(not burn). Had them that day with home-grown baked russets and
fresh purple pole beans. Oh my they came out good!
Enough for two proper meals apiece and then sammiches for a
couple more.
#Post#: 4438--------------------------------------------------
Re: Chicken 🍗
By: AJ Date: August 23, 2019, 2:11 pm
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[quote author=Danocoustic link=topic=458.msg4434#msg4434
date=1566549186]
[quote author=AJ link=topic=458.msg4428#msg4428 date=1566525398]
[quote author=Danocoustic link=topic=458.msg4424#msg4424
date=1566517146]
I learned about brining a few years ago. It really DOES make a
difference. And it's about the easiest prep thing you can do.
[/quote]
That was literally the first thing I ever brined. I'm sold now
though. Really DOES make a difference.
And since I've been guilty of frying things too long in the
past, it's going to be a practice now.
The Lad is coming in to town for a little while Saturday. I'm
going to brine some pork chops and grill them.
[/quote]
Grilled/smoked 6lbs of country-style pork ribs about a week and
a half ago. Brined them for about 24 hours in just water,
canning salt and Worcestersterstershire sauce. Dry-rubbed with
onion and garlic powders, fresh cracked black pepper, fresh
rosemary and a whiff of seasoned salt. Indirect heat in the big
Weber kettle---charcoal, of course, and some wet apple wood for
smoke. Homemade BBQ sauce at the end, just long enough to glaze
(not burn). Had them that day with home-grown baked russets and
fresh purple pole beans. Oh my they came out good!
Enough for two proper meals apiece and then sammiches for a
couple more.
[/quote]
Sounds finger lickin good!
#Post#: 5770--------------------------------------------------
Re: Chicken 🍗
By: AJ Date: September 13, 2020, 4:07 pm
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Today it’s cast iron oven chicken.
Cut up a whole chicken, saving the back and wings and putting in
the freezer for stock another time.
Put your cast iron skillet in the oven and heat oven to 450.
Meanwhile, prepare your seasonings.
1 tbls kosher salt
1 tbls ground black pepper
1 tbls paprika
1 tbls onion powder
1 tbls granulated garlic
Mix well.
Pat the bird parts dry and sprinkle liberally with the
seasonings.
Once the oven is at 450, the skillet is too. Take it out, put 3
pats of butter in and melt all over. Place chicken in skillet,
skin side down. Yes, they’ll all fit. Return to oven.
Leave in 20-25 minutes, remove and flip chicken over.
20-25 minutes later, it’s done! Rest for 10 minutes before
digging in!
I’m having some turnip greens as well.
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