CSA Program

How To Brine A Chicken

Posted by on Wednesday, January 23, 2013 Under: Recipes
Adapted from Formerchef.com

Preparing the Chicken:
Place the raw chicken in a clean sink and remove anything inside the cavity (neck, giblets, liver, etc.). Thoroughly rinse the chicken in cold water. At this point, if you choose not to brine the chicken skip to the "How to Roast a Chicken" step.
Citrus Brine Recipe
120 oz (15 cups) water
6 oz (wt) kosher salt
1 oz (wt) brown sugar
1 lemon
1 orange
1 grapefruit
2-3 sprigs fresh rosemary
1 bay leaf
1 tsp black peppercorns
2 tsp juniper berries
4 cloves of garlic
Heat 2 cups of the water in a small pot with the salt and brown sugar until the salt and sugar dissolves. Allow to cool for 5 minutes.

Toast the pepper and juniper berries in a small pan for about 30 seconds until fragrant. Crush the pepper and juniper berries in a mortar and pestle or with the flat part of a knife. Smash the garlic cloves. Place the chicken in a 12 qt pot, large bowl, or large zip lock bag. Cut the citrus in half and squeeze over the chicken. Drop the citrus into the pot. Add the smashed garlic, spices and herbs. Pour in the remaining 13 cups of water and then the dissolved sugar/salt mixture. If the chicken floats, weight it down with a plate. Cover and refrigerate for 8-12 hours. Flip the chicken every few hours.

How to Roast a Chicken
salt
pepper
olive oil
Preheat the oven to 400 degrees.
If brining the chicken, remove it from the brine, rinse and pat dry inside and out. Discard the brine.
Rub the skin with olive oil and season with salt and pepper. Place the chicken on a v-shaped rack in a roasting pan in the oven. A 4 lb chicken will take 45 minutes to an hour. My 6 lb bird took about an hour and 15 minutes.
Check the progress after about 1/2 an hour. If some parts are starting to get dark faster than others, cover them with foil and rotate the chicken in the oven for even roasting.

At 45 minutes, start checking for doneness. An instant read thermometer is very useful here; cook the chicken until it reaches an internal temperature of 160 degrees in the thickest part of the meat, thigh or breast, it does not matter.
When done, remove from the oven and let rest for about 10 minutes before cutting to allow the juices to settle. Like a steak, if you cut it too soon, the juices will all run out and you will end up with a very dry chicken.

In : Recipes 


Tags: brine  chicken  roast chicken  citrus brine recipe 
blog comments powered by Disqus

Food/Farming Related Articles/Tips


Cost SAVINGS Of Eating Organic vs. Processed Foods

The Truth About Eggs - What store bought egg labels really mean

An interesting article about Skim Milk

Attention Allergy Sufferers (Could it be Soy?)

How corporations put the spin on food
Interview with Michael Pollan in Cleveland

Ever wonder where your milk is from? Type in the code on your milk carton or other dairy product.

Freezing Fresh Vegetables, an OSU extension guide

Freezing Fresh Fruit, an OSU extension guide

Monsanto Tumbles Down, e-magazine article about GMO crops

What Are We Eating? PDF chart - What the average American Consumes In A Year

Listen In - The Diane Rehm Show on NPR, discussion about Organic Food Standards. 



Feeding children - 3 book recommendations











Fair Use Notice

This site may at times contain copyrighted material the use of which has not always been specifically authorized by the copyright owner. It is being made available in an effort to advance understanding of certain environmental and social issues. This constitutes "fair use" of such material as provided for in section 107 of the US Copyright Law. If you wish to use copyrighted material from this site for purposes of your own that go beyond "fair use" you must obtain permission from the copyright owner. In accordance with Title 17 USC Section 107, the material on this page is being provided without profit to those who have expressed an interest in receiving the information for research and educational purposes.