BubbaGourmet
Senior Cook
Roast Chicken
Roast Chicken
The secret to great roasted poultry that is flavorful, tender and moist is very simple. So simple that I marvel that more people don’t do it. It requires a little time and effort but no more so than many other dishes and it ensures a great tasting, moist bird. This technique is brining. That is, soaking the bird in brine for 12 hours or more and allowing it to absorb juices and flavor from the brine. No, it is not the same as a marinade at all. Though there are a few similarities. Brine is a solution that contains a large amount of liquid and a disproportionate amount of salt. The salt causes the poultry to absorb moisture and retain it during the cooking process. By adding flavoring agents to this brine you also cause them to be absorbed and retained. Try this method for your next Roast Chicken. You will impress yourself as well as your guests. Oh yeah, before I forget, try this one with Turkey as well. Even the breast meat will positively ooze moisture. This dish is a family favorite that disappears so fast that leftovers don’t even come in to the picture.
1 Roasting Hen 6-7 lbs.
2 qt. Vegetable Stock
2 qt. Water
2 cups Orange Juice
2 cups White Wine
1/2 cup Salt
3/4 Cup Brown Sugar
1 tsp. Allspice
1 tsp. Red Pepper Flakes
2 Lemons, chopped
1 large onion, Chopped
10-12 sprigs Fresh Rosemary
2 Ribs Celery, chopped
12 Cloves Garlic, chopped finely
1 tsp. Black Pepper
1/8 tsp. Dried Sage
1/8 tsp. Dried Thyme
Wash the hen well and pat dry. Prepare the brine by combining the stock, water, wine, orange juice, salt, brown sugar, allspice and red pepper flakes in a large stockpot. Bring this to a boil over high heat stirring often. Remove from the heat and allow to cool completely. Once cool, immerse the chicken in the brine and place it in the refrigerator for at least 12 hours. After it has soaked for the proper amount of time, remove the chicken to a colander and allow it to drain for about 10 minutes. Insert a butter knife between the skin and the meat and loosen the skin around the breasts. Insert half the garlic and half the Rosemary sprigs under the skin. Chop the rest of the Rosemary and, in a bowl, combine with the lemons, onion, celery, the rest of the garlic, black pepper, sage and thyme. Let this mixture stand for about 10 minutes then put it into the cavity of the Chicken. Preheat the oven to 325 degrees and place the chicken on a frame in a roasting pan. Salt and pepper the chicken well and place into the oven. Cook for approximately 2 hours or until a meat thermometer reads 165 degrees. Let stand for 15 minutes and carve.
Copyright 2003 The Bubba Gourmet Steve Lapan
Roast Chicken
The secret to great roasted poultry that is flavorful, tender and moist is very simple. So simple that I marvel that more people don’t do it. It requires a little time and effort but no more so than many other dishes and it ensures a great tasting, moist bird. This technique is brining. That is, soaking the bird in brine for 12 hours or more and allowing it to absorb juices and flavor from the brine. No, it is not the same as a marinade at all. Though there are a few similarities. Brine is a solution that contains a large amount of liquid and a disproportionate amount of salt. The salt causes the poultry to absorb moisture and retain it during the cooking process. By adding flavoring agents to this brine you also cause them to be absorbed and retained. Try this method for your next Roast Chicken. You will impress yourself as well as your guests. Oh yeah, before I forget, try this one with Turkey as well. Even the breast meat will positively ooze moisture. This dish is a family favorite that disappears so fast that leftovers don’t even come in to the picture.
1 Roasting Hen 6-7 lbs.
2 qt. Vegetable Stock
2 qt. Water
2 cups Orange Juice
2 cups White Wine
1/2 cup Salt
3/4 Cup Brown Sugar
1 tsp. Allspice
1 tsp. Red Pepper Flakes
2 Lemons, chopped
1 large onion, Chopped
10-12 sprigs Fresh Rosemary
2 Ribs Celery, chopped
12 Cloves Garlic, chopped finely
1 tsp. Black Pepper
1/8 tsp. Dried Sage
1/8 tsp. Dried Thyme
Wash the hen well and pat dry. Prepare the brine by combining the stock, water, wine, orange juice, salt, brown sugar, allspice and red pepper flakes in a large stockpot. Bring this to a boil over high heat stirring often. Remove from the heat and allow to cool completely. Once cool, immerse the chicken in the brine and place it in the refrigerator for at least 12 hours. After it has soaked for the proper amount of time, remove the chicken to a colander and allow it to drain for about 10 minutes. Insert a butter knife between the skin and the meat and loosen the skin around the breasts. Insert half the garlic and half the Rosemary sprigs under the skin. Chop the rest of the Rosemary and, in a bowl, combine with the lemons, onion, celery, the rest of the garlic, black pepper, sage and thyme. Let this mixture stand for about 10 minutes then put it into the cavity of the Chicken. Preheat the oven to 325 degrees and place the chicken on a frame in a roasting pan. Salt and pepper the chicken well and place into the oven. Cook for approximately 2 hours or until a meat thermometer reads 165 degrees. Let stand for 15 minutes and carve.
Copyright 2003 The Bubba Gourmet Steve Lapan
