This subject has probably already been discussed previously yet my search was not productive. So I have a split Fryer thawed yet I cannot think of how I can cook it different. My first option is to whip up a mixture of butter and basic herbs plus some freshly minced garlic and rub it under the skin and use the same mixture on the outside to help brown and crisp up the skin. I have also had the thought of placing a slice of Lemon under the skin, thoughts? My second option is also baked but using a Jerk marinate (it is really a concentrate and highly flammable to the taste buds thus would need diluting), thoughts? My third option is to put the chicken in the crock pot and cover with a water diluted bbq sauce and cook it low and slow, thoughts? I am trying to think outside of the box ie comfort zone. Thanks in advance. PS, I almost forgot that I asked a female friend about this yesterday and she mentioned you cannot go wrong smothering it in Cream of Chicken or Cream of Mushroom soup, thoughts?
Well I took a risk but I also took the route of knowing where the road end's. I did the whole spiced butter thing, minced garlic along with governed doses of parsley, S&P, poultry seasoning. I separated the skin from the meat, without breaking the skin, and gave that chicken the massage of its short life and rubbed the outside with the butter mix. Baking at 350 for 2hrs and then I will check I and then lower the temp slightly for another 2-3hr's. I might even rub the outside with a little V/O so the skin does not dry out to much until I am ready for that crispy texture.
Me thinks you are correct sir so mods please move when you get the chance, thanks. PS, The end results were excellent as was the side dish. Image Unavailable, Please Login Image Unavailable, Please Login
So I'm having a lazy Saturday afternoon watching cooking shows and finally remember............I forgot to brine the damn chicken!!! I have never brined before but want to try it. One thing I find a tad confusing is the time as some suggest anywhere from just 30mins up to 48-72hrs.
Rub with herbs and garlic with light oil or butter and roast in oven until done. Remove from pan and fry face down in a skillet to crisp skin. Serve over home made mashed potatoes and asparagus. You can de-bone the chicken (except for the drum stick) prior to roasting.
Chicken, did you say chicken? [ame=www.youtube.com/watch?v=_-3QAiVDL-A]Super Chicken Intro - YouTube[/ame]
If you brine your chicken - I recommend 12-24 hours max. any more and you are really doing more damage to the tissue with the saline...it will only absorb so much liquid based on its density and weight ( Mass). when you take the chicken out -dry it off as best you can and let it sit covered until it gets to room temp - then put it in the oven. i like it simple olive oil and salt & pepper ... roast on 375 25min per pound.( give or take) ... when you brine something let it rest to re absorb the jucies...otherwise they will run out and you will have dry food.
My fave chicken is beer can over real charcoal. I have used different rubs and spices but generally rub it with some olive oil and then whatever spices I grab and feel like using. Two of the best were a garam masala blend I had gotten from somewhere and a mole' mix. Both were really tasty.
Get some of this, O'riginal Family Set - And make some of this. Mark PS: No affiliation with that company, their marinade is just excellent. Great for steaks too. Image Unavailable, Please Login
It has been a while since the last update so....I am brining some thighs overnight in preparation for tomorrow but sadly they are boneless (bones add ALOT of flavor and keep the meat from drying out during the cooking process). This time I added some thyme and some poultry seasoning in addition to the salt but I was very cautious not to over season the brine liquid. With the beautiful weather we are having I figured I would grill them while washing/waxing/detailing the car tomorrow.
I just did another beer-butt chicken tonight. Oaxacan mole spice rub, salt and pepper. It was very tasty!!
I have yet to try beer-butt bird and I have only heard/read great things about this technique. The chicken has now brined for almost 24hr's so I will soon be getting the pit prepped and will also be grilling a link of Holmes Smokehouse sausage. Holmes started as a butcher shop of sorts and then started selling BBQ in the 1970's. I ate at the original location in the early 1980's before the location burnt down so their sausage brings back fond memories for me. Pictures to follow.
For whole chickens...I have been spatchcocking (basicly cutting the backbone out then fav rub and lay flat on the grill) look up on you tube .... comes out very moist and tasty.
I have seen that technique used but have yet to try it but it is on the list. Thanks for the reminder. PS, The YouTube video.... [ame]http://www.youtube.com/watch?v=Ppa1bxB89vg[/ame]
I learned a trick and tried it today. For drumsticks, pat them super dry with paper towels, let them sit, get them really dry. Then rub in olive oil, coat in your favourite breadcrumbs/salt/pepper/whatever. Bake at 400 for 20 flip for another 20 They come out crispy almost like deep fried. Much better then just slopping them on the pan and baking.
