mudbug
Chef Extraordinaire
Stuffed a lemon and some more rosemary up its butt; buttered, salted, peppered. Sitting in a 450 oven now.
Mud's First Brined Bird - Progress Report
- Thread starter mudbug
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
OP
OP
mudbug
Chef Extraordinaire
Put stockpot full of brine and chicken in fridge around 11:30 this a.m. took it out to sit on counter about 4 pm. Just put it in the oven right before I posted this thread.
Four and a half hours. Thank you. Enjoy your dinner tonight.
Please have your Final Report on my desktop by 9:00 a.m. tomorrow, inclusive of cooking time, taste, texture, moisture, characteristics of skin, quantity of pan drippings and use thereof, and any unexpected findings. Additional information regarding family/consumer comments, as well as side dishes offered, would be appreciated.
(I've never done this myself...always wanted to, though. You've left a nice paper trail, Mud and pals - thank you. My jury will convene tomorrow morning with Mudbug on the witness stand....)
Please have your Final Report on my desktop by 9:00 a.m. tomorrow, inclusive of cooking time, taste, texture, moisture, characteristics of skin, quantity of pan drippings and use thereof, and any unexpected findings. Additional information regarding family/consumer comments, as well as side dishes offered, would be appreciated.
(I've never done this myself...always wanted to, though. You've left a nice paper trail, Mud and pals - thank you. My jury will convene tomorrow morning with Mudbug on the witness stand....)
OP
OP
mudbug
Chef Extraordinaire
Aye aye, captain. Alix and GB - you also will be receiving the Full Report as my mentors.
Eeeexcellent Smithers!
A progress report is nice, but I think I would rather have the chicken. The leftovers are rocking in enchiladas BTW.
A progress report is nice, but I think I would rather have the chicken. The leftovers are rocking in enchiladas BTW.
OP
OP
mudbug
Chef Extraordinaire
The one on the left looks "brainier" than the other one. could they be perched atop beer cans????
OP
OP
mudbug
Chef Extraordinaire
And now for the exciting conclusion......
After roasting at 450 for approx 1.2 hours, bird removed from oven and allowed to rest for a few minutes. Poured off most of the drippings, added splash of merlot to deglaze pan and a smidge of flour to make a quick sauce (OK but not wonderful--too much grease). Skin on breast of bird classic GB (golden brown), underside much paler. Flesh was moist, succulent, almost "creamy" tasting. Addition of rosemary was key to flavor.
Served with split biscuits and pan gravy poured over them, and green salad.
Husband grunted approval in typical articulate fashion; barbarian daughter ate hers with ketchup.
Conclusion: Definite success! I would like to thank the members of the Academy for their support and instruction.
After roasting at 450 for approx 1.2 hours, bird removed from oven and allowed to rest for a few minutes. Poured off most of the drippings, added splash of merlot to deglaze pan and a smidge of flour to make a quick sauce (OK but not wonderful--too much grease). Skin on breast of bird classic GB (golden brown), underside much paler. Flesh was moist, succulent, almost "creamy" tasting. Addition of rosemary was key to flavor.
Served with split biscuits and pan gravy poured over them, and green salad.
Husband grunted approval in typical articulate fashion; barbarian daughter ate hers with ketchup.
Conclusion: Definite success! I would like to thank the members of the Academy for their support and instruction.
GB
Chief Eating Officer
I am so happy it worked for you! Now when do we get our invite to come over and have a taste 
OP
OP
mudbug
Chef Extraordinaire
When I get a bigger chicken to feed all of you!
GB
Chief Eating Officer
I am going to hold you to that
Mudbug, I am most impressed and...frankly...proud. Nearly two hours ahead of deadline and lovely detail. Not surprised, though. I immediately pegged you as an overachiever, which was confirmed most recently by the Proud Mary thread.
Based upon your conclusion, I shall try my hand at this technique on Saturday when the hoards are next scheduled to reconvene at my house. I really like the idea of biscuits with gravy and a salad, thank you, and shall denude the Rosemary Monster in the backyard -- another fabulous idea.
My one and only deviation shall be to insert lemon halves under the breast skin. I simply cannot wait until NY Day to test the waters on that one.
Well done, my friend. Well done!
Based upon your conclusion, I shall try my hand at this technique on Saturday when the hoards are next scheduled to reconvene at my house. I really like the idea of biscuits with gravy and a salad, thank you, and shall denude the Rosemary Monster in the backyard -- another fabulous idea.
My one and only deviation shall be to insert lemon halves under the breast skin. I simply cannot wait until NY Day to test the waters on that one.
Well done, my friend. Well done!
OP
OP
mudbug
Chef Extraordinaire
Couldn't have done it without everyone's support. Another reason I'm lovin' this board!
Let us know how yours turns out too, Audeo. And I'm sure my hangover on Jan. 2, 2005 will be lifted by the description of the famous Tampon Chicken in her latest reincarnation!
Let us know how yours turns out too, Audeo. And I'm sure my hangover on Jan. 2, 2005 will be lifted by the description of the famous Tampon Chicken in her latest reincarnation!
Yay! mudbug it sounds wonderful....except the barbarian daughter part. LMAO!
OP
OP
mudbug
Chef Extraordinaire
Thanks, Alix. We are trying to de-program her. Fortunately she's stopped dipping her carrots in the stuff.
ADDED LATER:
'scuse my rudeness. forgot to ask how your chicken on the grill with the bricks turned out.
ADDED LATER:
'scuse my rudeness. forgot to ask how your chicken on the grill with the bricks turned out.
