Chicken Brine? Season? Cook.

[jennyema]

STANDING, WAVING HANDS AND SHOUTING!!

Try this recipe (skip the bread salad if you want to). It's AWESOME!!

http://smittenkitchen.com/blog/2008/...n-bread-salad/

[Chef Maloney]

Originally Posted by jennyema

STANDING, WAVING HANDS AND SHOUTING!!

Try this recipe (skip the bread salad if you want to). It's AWESOME!!

zuni cafe’s roasted chicken + bread salad | smitten kitchen

Thanks Jennyema for the link. I will do this it looks AWESOME

[Kylie1969]

Originally Posted by jennyema

STANDING, WAVING HANDS AND SHOUTING!!

Try this recipe (skip the bread salad if you want to). It's AWESOME!!

zuni cafe’s roasted chicken + bread salad | smitten kitchen

That looks wonderful, thanks for sharing Jenny

[Chef Maloney]

I did the brine chicken per salt and pepper's recipe. The flavor was great, especially with the rub recipe provided. I was not a big fan of the texture of the chicken. Maybe because all my life I have never had a problem with getting tender chicken? I didn't over-brine either, I only left the whole 6 Lb. chicken in the brine for 4 hours. No salt taste or anything.
I think it was too tender for my liking, maybe a better description would be too 'soft'. I have always gotten a tender chicken when I use the rotisserie. I think I got bored and was wanting to try something different after reading so much about brines on the ww web and here on DC. I don't think I would care for the texture no matter what method of brining I tried, I just don't like my chicken that 'soft'. We like a bit more texture and some crispness up in there. My family asked me to 'make it the way you used to' hehe
I may try the 'dry brine' method suggested by no mayonnaise sometime in the future. Thanks everyone for your suggestions I really do appreciate it very very VERY much.

[salt and pepper]

Originally Posted by Chef Maloney

I did the brine chicken per salt and pepper's recipe. The flavor was great, especially with the rub recipe provided. I was not a big fan of the texture of the chicken. Maybe because all my life I have never had a problem with getting tender chicken? I didn't over-brine either, I only left the whole 6 Lb. chicken in the brine for 4 hours. No salt taste or anything.
I think it was too tender for my liking, maybe a better description would be too 'soft'. I have always gotten a tender chicken when I use the rotisserie. I think I got bored and was wanting to try something different after reading so much about brines on the ww web and here on DC. I don't think I would care for the texture no matter what method of brining I tried, I just don't like my chicken that 'soft'. We like a bit more texture and some crispness up in there. My family asked me to 'make it the way you used to' hehe
I may try the 'dry brine' method suggested by no mayonnaise sometime in the future. Thanks everyone for your suggestions I really do appreciate it very very VERY much.

Sounds like you cooked it low and slow? I like to cook my bird at a hi temp, (475) for twenty mins, then 350 til done.

[jennyema]

Cook the dry brined high heat chicken recipe I posted.

Zuni Cafe chicken

It's just particularly awesome.

[Chef Maloney]

Originally Posted by salt and pepper

Sounds like you cooked it low and slow? I like to cook my bird at a hi temp, (475) for twenty mins, then 350 til done.

I cooked it at 375 for around 90 minutes. Do you think that would have changed the texture of the meat itself?
I REALLY LOVE your seasoning recipe. I am definitely keeping that. You should bottle it and $eLL it. I'll buy it!!!
You are way KOoL for sharing that. You should post that in a recipe thread

Originally Posted by jennyema

Cook the dry brined high heat chicken recipe I posted.

Zuni Cafe chicken
It's just particularly awesome.

Thanks SO MUCH Jennyema. It looks awesome, I AM doing it next week