Tall Ships in Port Washington Harbor
I had the opportunity to purchase a free range chicken at Hoffmanns in Cedarburg. The butcher kindly chopped the thing into pieces for me. I think that part is nasty and just a waste of time… anyway, I froze the whole thing, and when it came time to cook it, I took the frozen chicken out of the fridge, discarded the neck and nasty bits, put it in a large container and covered it with a brine to soak and thaw in. Then I grilled it. Moist, tender, and well roasted.
Chicken Brine
1 tbsp bay seasoning
1/2 cup salt
1/4 cup sugar
1/2 gallon of water
Mix the salt, sugar, water and bay seasoning together. I put mine in a large 1 gallon pitcher. Add 1 roasting chicken, cut into 8 parts, to the brine and place it the refrigerator until fully thawed 6-8 hours. Add more water if necessary to just cover the chicken.
Rinse and drain. Rub on 2 tbsp of your favorite oil (mine is peanut.)
Grill in a charcoal grill over indirect heat (coals on 1 side, chicken on other side) for 45-60 minutes, bone side down, turning occasionally. The chicken skin will turn a beautiful crispy mahogany brown.
This entry was posted on August 13, 2007 at 8:13 pm and is filed under americana food, food commentary, recipes. You can follow any responses to this entry through the RSS 2.0 feed.
Chicken Brine
Tall Ships in Port Washington Harbor
I had the opportunity to purchase a free range chicken at Hoffmanns in Cedarburg. The butcher kindly chopped the thing into pieces for me. I think that part is nasty and just a waste of time… anyway, I froze the whole thing, and when it came time to cook it, I took the frozen chicken out of the fridge, discarded the neck and nasty bits, put it in a large container and covered it with a brine to soak and thaw in. Then I grilled it. Moist, tender, and well roasted.
Chicken Brine
1 tbsp bay seasoning
1/2 cup salt
1/4 cup sugar
1/2 gallon of water
Mix the salt, sugar, water and bay seasoning together. I put mine in a large 1 gallon pitcher. Add 1 roasting chicken, cut into 8 parts, to the brine and place it the refrigerator until fully thawed 6-8 hours. Add more water if necessary to just cover the chicken.
Rinse and drain. Rub on 2 tbsp of your favorite oil (mine is peanut.)
Grill in a charcoal grill over indirect heat (coals on 1 side, chicken on other side) for 45-60 minutes, bone side down, turning occasionally. The chicken skin will turn a beautiful crispy mahogany brown.
This entry was posted on August 13, 2007 at 8:13 pm and is filed under americana food, food commentary, recipes. You can follow any responses to this entry through the RSS 2.0 feed.