Got a chicken a little over five pounds. Brined it in 1 cup salt, 1 gallon water, some garlic, onion, black pepper and clove. Brined about 30 hours in fridge. Took it out of brine and left uncovered in fridge for about another 30 hours. Rubbed it with olive oil and covered in salt and pepper. Roasted at 400 degrees for almost 2 1/2 hours. Looked like this:
Before the oven, I stuffed some carrot and onion inside.
While it was cooking: I boiled potatoes and green beans.
ok…couldnt stand it…so last night I took some leg quarters and rubbed them with a few fresh herbs…added alittle lemon juice and let sit over night . Its in the oven now and my house smells…mmmmmm-mmmmmmm good…‘taters are boiling and steaming
some frsh asparagus for me and fresh corn on the cob for donnie(he hates those “little tree things” as he calls them )…wont be as yummy as yours but will help stop my cravin’ for your dinner…lol
Fred brining infuses more moisture and flavor (salt & other herbs/spices) into the meat. So the net result is more juicy, tender, and flavorfull than an unbrined bird.
Fred, Blue Runner pretty much nailed it. Yes it makes a huge difference. Primarily it gives you a greater margin of error in the overcooking department. You will be able to cook the legs till fall apart tender and still have a moist breast. Note the juiciness of the wight meat in the last picture.
Pen, the smell is one of the best parts of cooking a meal like this. My wife and I will even walk around the block just to walk back in the house. I am sure your diner will be great from all the posts I have seen from your skills in the kitchen.
Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked. It is usually used on protiens that are low in fat, like turkey, chicken, cornish hens, tenderloins etc.
“Brined about 30 hours in fridge. Took it out of brine and left uncovered in fridge for about another 30 hours”
I’ve never brined chicken or turkey, but was thinking about doing it also after hearing so much about it. You’ve got a total of 60 hours either soaking in brine or being uncovered in the fridge…I’ve never thought about leaving chicken sitting that long. Normally I cook and eat it pretty quickly after buying it, I’m not a fan of doing the “salmonella two-step”.
Have you ever had problems with the chicken being out of the pack that long? Just seems like you’re tempting fate…but man, that bird sure looks good!
pitcher. The brine locks in the moisture. So leaving it uncovered allows the skin to dehydrate after brining. This helps the skin to crisp better. As I mentioned before the brine helps keep the breast moist while allowing the legs to cook until tender. If you like really crispy skin the brine may not be best for you.
As far as salmonella goes, the wrapper you buy the chicken in does nothing to prevent it. The temperature the meat is stored at is where food born illness comes into play. I keep the chicken in the fridge through out the entire process. Heat is what kills food born illness’. Get the temp. over 145 degrees and you are good.
On another note. Before we had the luxury of refrigeration salt was used to preserve anything not eaten immediately. Often times meat would be dropped in a mixture of salt and water (brine). Salt was not as nice and refined as it is today. Often times it came in larger chunks. These were referred to as corns. Ever wonder why they call it corned beef? Now you know.
To answer your question, no. I’ve never had any problems with salmonella by my own hand. My techniques come from a lot of reading and practice. You just have to be a little adventuress.
I have to side with Donnie “those little tree things” are not that good, but living up here in South Dakota I go out “asparagus hunting” in the spring(coming soon just before I move) and catch them for the people that I know like them. It gives me time to wander around with my dogs and hunt something after being stuck in the house all winter. I won’t eat them but I will catch them and let me tell you it is good huntin’…lol.Pen I’m glad you are feeling better I love your post with your Dad. I grew up FL and know how those dolphins will follow you, smart critters they are.
Goals achieved with little effort are seldom worthwhile or lasting.
-Coach John Wooden
To answer your question, no. I’ve never had any problems with salmonella by my own hand. My techniques come from a lot of reading and practice. You just have to be a little adventuress.
Thanks for the info. I was just wondering about that60 hour time frame, because I’ve bought chicken, put it in the fridge, and had it go bad in a few days before I could get to cooking it. The salt preservation from the brine extending that time makes sense. I’ll have to give it a try.
I dont know but out of all of the pics and posts something about this one makes me want to go roast a chicken and fix me some green beans and taters everytime I see it…mmmmmmm once again…deeeelicous!
)…wont be as yummy as yours but will help stop my cravin’ for your dinner…lol
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