Hi!
I'm going to be brining a chicken, and I can't seem to find a recipe that
involves much more than brining, then cooking.

I have an herb-roasted chicken recipe that I like - could I brine and rinse
the chicken and then prepare the chicken with my usual recipe? It's
basically herbs in melted butter, rubbed over the chicken.

Or if anyone has a more flavorful, tested recipe for a brined chicken, I'd
appreciate it! Thanks,

Beth




-----------== Posted via Newsfeed.Com - Uncensored Usenet News ==----------
http://www.newsfeed.com The #1 Newsgroup Service in the World!
-----= Over 100,000 Newsgroups - Unlimited Fast Downloads - 19 Servers =-----

"Beth" > wrote in message
...
> Hi!
> I'm going to be brining a chicken, and I can't seem to find a recipe that
> involves much more than brining, then cooking.
>
> I have an herb-roasted chicken recipe that I like - could I brine and
rinse
> the chicken and then prepare the chicken with my usual recipe? It's
> basically herbs in melted butter, rubbed over the chicken.
>
> Or if anyone has a more flavorful, tested recipe for a brined chicken, I'd
> appreciate it! Thanks,
>

Just use any recipe for a brined chicken. Other than a reduction in the salt
you add, there are no changes needed. Note however that brining gives
advantages for fried and roast chicken and not for stewed.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

>"Beth" > wrote in message
...
>
>
>>Hi!
>>I'm going to be brining a chicken, and I can't seem to find a recipe that
>>involves much more than brining, then cooking.
>>
>>I have an herb-roasted chicken recipe that I like - could I brine and
>>
>>
>rinse
>
>
>>the chicken and then prepare the chicken with my usual recipe? It's
>>basically herbs in melted butter, rubbed over the chicken.
>>
>>Or if anyone has a more flavorful, tested recipe for a brined chicken, I'd
>>appreciate it! Thanks,
>>
>>
>>
>
>Just use any recipe for a brined chicken. Other than a reduction in the salt
>you add, there are no changes needed. Note however that brining gives
>advantages for fried and roast chicken and not for stewed.
>
>
>
>
What he said....'cept I like to air dry mine overnight in the frige
because it produces a crisper skin.



--
You wanna measure, or you wanna cook?

Peter Aitken wrote:

>"Beth" > wrote in message
...
>
>
>>Hi!
>>I'm going to be brining a chicken, and I can't seem to find a recipe that
>>involves much more than brining, then cooking.
>>
>>I have an herb-roasted chicken recipe that I like - could I brine and
>>
>>
>rinse
>
>
>>the chicken and then prepare the chicken with my usual recipe? It's
>>basically herbs in melted butter, rubbed over the chicken.
>>
>>Or if anyone has a more flavorful, tested recipe for a brined chicken, I'd
>>appreciate it! Thanks,
>>
>>
>>
>
>Just use any recipe for a brined chicken. Other than a reduction in the salt
>you add, there are no changes needed. Note however that brining gives
>advantages for fried and roast chicken and not for stewed.
>
>
>
>
What he said....'cept I like to air dry mine overnight in the frige
because it produces a crisper skin.



--
You wanna measure, or you wanna cook?

Glazed Broiled Chicken

3/4 cup kosher salt or 6 tablespoons table salt, plus more to taste
3/4 cup sugar
1 chicken (3 to 3 1/2 pounds), rinsed, patted dry, and cut into 8 pieces
1 teaspoon vegetable oil
Pepper
1 recipe glaze (recipes follow)

1. If brining the chicken pieces: in a gallon-size sealable plastic bag,
dissolve the 3/4 cup salt and sugar in a 1 quart of water. Add the chicken,
pressing out as much air as possible, seal and refrigerate until fully
seasoned, about 1 1/2 hours.

2. Rinse the chicken pieces well and pat dry. Arrange the chicken pieces on
a broiler pan, skin side up, so that the wings an legs are around the
perimeter of the pan and the thicker breasts and thighs are in the center.
Brush the chicken with oil and lightly
season with salt and pepper (be generous with salt if you have not brined
the chicken).
Adjust the oven rack so that the chicken will be no closer than 8 inches
from the heating element and preheat the broiler.

3. Broil the chicken until the skiin is a rich brown color, about 12
minutes. Turn the chicken over, continue to broil until the juices run
clear. The wings and legs should be done in about 7 minutes, remove them to
a plate, cover with foil, and continue to broil
the thighs and breasts for an additional 3 to 5 minutes.

4. When the remaining pieces are cooked, remove the broiler pan from the
oven, turn
the thighs and breasts skin side up, return the wings and legs to the pan
skin side up,
and brush each piece with a little of the glaze. Return the chicken to the
oven, broil
until the glaze begins to brown and bubble, 2 to 3 minutes. Serve.

Chipotle-Orange Glaze
This recipe combines the sweet-tart flavor of oranges with the smoky heat of
chipotle chiles. Adobo chipotle chiles are available in many supermarkets
and Latin groceries.
Makes enough to coat 8 pieces of chicken.

1 cup fresh orange juice
1/4 cup fresh lemon juice
1 canned chipotle chile in adobo, finely chopped
Salt and ground black pepper

Bring the orange and lemon juices to a boil in a small saucepan and reduce
to 1/3 cup, 5 to 7 minutes. Stir in the chile and salt and pepper to taste
(use salt sparingly if chicken was brined). Cool to room temperature. Use in
step 4 of the Master Recipe for Glazed Broiled Chicken.

Honey-Pecan Glaze
A few simple pantry staples become a quick glaze for broiled chicken. Maple
syrup may substitute for honey and walnuts or almonds may be used in place
of pecans, depending on what you have on hand. Makes enough to coat 8 pieces
of chicken.

2 tablespoons honey
4 tablespoons Dijon mustard
1/2 cup pecan pieces, finely chopped
Salt and pepper

Combine the honey, mustard, nuts, and salt and pepper to taste (use salt
sparingly if chicken was brined) in a small bowl. Use in step 4 of the
Master Recipe for Glazed Broiled Chicken.

Curried Apricot Glaze
The intensity of this hot-sweet glaze can be adjusted by increasing or
decreasing the quantites of curry powder and hot red pepper flakes. Makes
enough to coat 8 pieces of chicken.

1/2 cup apricot nectar
1/4 cup fresh lemon juice
1/4 cup apricot preserves
1 tablespoon curry powder
1/2 teaspoon hot red pepper flakes (optional)
Salt and pepper

Bring the apricot nectar, lemon juice, and apricot preserves to a simmer in
a small saucepan, and reduce to about 1/2 cup, 5 to 7 minutes. Stir in the
curry powder, red pepper flakes, and salt and pepper to taste (use salt
sparingly if chicken was brined). Cool to room temperature. Use in step 4 of
the Master Recipe for Glazed Broiled Chicken.

"Beth" > wrote in message
...
> Hi!
> I'm going to be brining a chicken, and I can't seem to find a recipe that
> involves much more than brining, then cooking.
>
> I have an herb-roasted chicken recipe that I like - could I brine and
rinse
> the chicken and then prepare the chicken with my usual recipe? It's
> basically herbs in melted butter, rubbed over the chicken.
>
> Or if anyone has a more flavorful, tested recipe for a brined chicken, I'd
> appreciate it! Thanks,
>
> Beth
>
>
>
>
> -----------== Posted via Newsfeed.Com - Uncensored Usenet News
==----------
> http://www.newsfeed.com The #1 Newsgroup Service in the World!
> -----= Over 100,000 Newsgroups - Unlimited Fast Downloads - 19 Servers
=-----

http://www.recipelink.com/ch/1999/se...epoultry2.html



Chef R. W. Miller wrote:
> Glazed Broiled Chicken
>
> 3/4 cup kosher salt or 6 tablespoons table salt, plus more to taste
> 3/4 cup sugar
> 1 chicken (3 to 3 1/2 pounds), rinsed, patted dry, and cut into 8
> pieces 1 teaspoon vegetable oil
> Pepper
> 1 recipe glaze (recipes follow)
>
> 1. If brining the chicken pieces: in a gallon-size sealable plastic
> bag, dissolve the 3/4 cup salt and sugar in a 1 quart of water. Add
> the chicken, pressing out as much air as possible, seal and
> refrigerate until fully seasoned, about 1 1/2 hours.
>
> 2. Rinse the chicken pieces well and pat dry. Arrange the chicken
> pieces on a broiler pan, skin side up, so that the wings an legs are
> around the perimeter of the pan and the thicker breasts and thighs are
> in the center. Brush the chicken with oil and lightly
> season with salt and pepper (be generous with salt if you have not
> brined the chicken).
> Adjust the oven rack so that the chicken will be no closer than 8
> inches from the heating element and preheat the broiler.
>
> 3. Broil the chicken until the skiin is a rich brown color, about 12
> minutes. Turn the chicken over, continue to broil until the juices run
> clear. The wings and legs should be done in about 7 minutes, remove
> them to a plate, cover with foil, and continue to broil
> the thighs and breasts for an additional 3 to 5 minutes.
>
> 4. When the remaining pieces are cooked, remove the broiler pan from
> the oven, turn
> the thighs and breasts skin side up, return the wings and legs to the
> pan skin side up,
> and brush each piece with a little of the glaze. Return the chicken to
> the oven, broil
> until the glaze begins to brown and bubble, 2 to 3 minutes. Serve.
>
> Chipotle-Orange Glaze
> This recipe combines the sweet-tart flavor of oranges with the smoky
> heat of chipotle chiles. Adobo chipotle chiles are available in many
> supermarkets and Latin groceries.
> Makes enough to coat 8 pieces of chicken.
>
> 1 cup fresh orange juice
> 1/4 cup fresh lemon juice
> 1 canned chipotle chile in adobo, finely chopped
> Salt and ground black pepper
>
> Bring the orange and lemon juices to a boil in a small saucepan and
> reduce to 1/3 cup, 5 to 7 minutes. Stir in the chile and salt and
> pepper to taste (use salt sparingly if chicken was brined). Cool to
> room temperature. Use in step 4 of the Master Recipe for Glazed
> Broiled Chicken.
>
> Honey-Pecan Glaze
> A few simple pantry staples become a quick glaze for broiled chicken.
> Maple syrup may substitute for honey and walnuts or almonds may be
> used in place of pecans, depending on what you have on hand. Makes
> enough to coat 8 pieces of chicken.
>
> 2 tablespoons honey
> 4 tablespoons Dijon mustard
> 1/2 cup pecan pieces, finely chopped
> Salt and pepper
>
> Combine the honey, mustard, nuts, and salt and pepper to taste (use
> salt sparingly if chicken was brined) in a small bowl. Use in step 4
> of the Master Recipe for Glazed Broiled Chicken.
>
> Curried Apricot Glaze
> The intensity of this hot-sweet glaze can be adjusted by increasing or
> decreasing the quantites of curry powder and hot red pepper flakes.
> Makes enough to coat 8 pieces of chicken.
>
> 1/2 cup apricot nectar
> 1/4 cup fresh lemon juice
> 1/4 cup apricot preserves
> 1 tablespoon curry powder
> 1/2 teaspoon hot red pepper flakes (optional)
> Salt and pepper
>
> Bring the apricot nectar, lemon juice, and apricot preserves to a
> simmer in a small saucepan, and reduce to about 1/2 cup, 5 to 7
> minutes. Stir in the curry powder, red pepper flakes, and salt and
> pepper to taste (use salt sparingly if chicken was brined). Cool to
> room temperature. Use in step 4 of the Master Recipe for Glazed
> Broiled Chicken.
>
> "Beth" > wrote in message
> ...
>> Hi!
>> I'm going to be brining a chicken, and I can't seem to find a recipe
>> that involves much more than brining, then cooking.
>>
>> I have an herb-roasted chicken recipe that I like - could I brine and
>> rinse the chicken and then prepare the chicken with my usual recipe?
>> It's basically herbs in melted butter, rubbed over the chicken.
>>
>> Or if anyone has a more flavorful, tested recipe for a brined
>> chicken, I'd appreciate it! Thanks,
>>
>> Beth
>>
>>
>>
>>
>> -----------== Posted via Newsfeed.Com - Uncensored Usenet News
>> ==---------- http://www.newsfeed.com The #1 Newsgroup
>> Service in the World! -----= Over 100,000 Newsgroups - Unlimited Fast
>> Downloads - 19 Servers =-----