A week or so ago I believe Siara posted a recipe for chicken. Brined stuffed with herbs and poached and then smoked.
Last week I found a half dozen cornish game chickens in the discount bin for 69 cents per pound. Last night i placed one of a 15 degree brine with a half teaspoon of celery seed and a half teaspoon of crushed black pepper. This morning after 12 hiours I retrieved the birdand rinsed it and dried it. This afternoon I stuffed it with celery and onion and coated it with duck fat and baked it to 175°F.. It was excellant but Nancy said that a 10° brine for 12 hours would be better. This was for her taste a bit too salty. I certainly recommend this approach to roasting a small chicken.
- Board index Other Topics Hyde Park
- Search
-
- It is currently Tue Jul 15, 2025 07:19
- All times are UTC+01:00
Ad blocker detected:Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
brined chicken
Talk about anything here as long as it is not against the rules.
Post by ssorllih » Thu Dec 15, 2011 04:27
Ross- tightwad home cook
Jump to
- Homemade Sausage Making
- ↳ School of Domestic Meat Processing
- ↳ For beginners
- ↳ Dry Cured Meats and Sausages
- ↳ Dry Curing with Tublin: Umai and Banquet Bags
- ↳ Microbiology of meat and products
- ↳ Hardware
- ↳ Smokehouses. Construction and Maintenance.
- ↳ Technology basis
- ↳ Sausages
- ↳ Smoked pork products
- ↳ Offal products
- ↳ Products in blocks
- ↳ Canned meat products
- ↳ Fishes
- ↳ Venison and Other Game
- ↳ BBQ
- ↳ Other products
- ↳ Recipes from around the world
- ↳ Curing chambers and Related Equipment
- ↳ Books&Videos of meat processing
- ↳ Stanley & Adam Marianski author's corner
- Other Topics
- ↳ Hyde Park
- ↳ Announcements
- ↳ Suggestions & Feedback