Anyone having something other than the usual Turkey feast? Some friends of mine have a horse ranch nearby in Brown's Canyon. Old man Wendler also has a hunting lodge in Montana. Every year they have a big Thanksgiving feast with elk, deer, bear, etc. Everyone in Browns Canyon stops by for a plate.
This year, I'm cooking for myself. A turkey is too much food and too much fuss for just me. I've decided to brine and roast a chicken. The past few years, I've experimented with different brines. From standard salt and sugar brines to fruit juice & water brines including cranberry, orange and apple juices. Some results being more favorable than others. When brining, you generally use equal amounts of kosher salt and granulated sugar (along with whatever seasoning you desire.) You never want to brine any longer than 24 hours. The salt is used to draw the other ingredient flavors into the poultry, along with the liquid, resulting in a more moist flavorful bird. If you brine for longer than 24 hours, too much salt is drawn in and the meat becomes too salty.
Tonight, I'm trying a different brine that I thought of today. I'm starting with 6 cups of water and about two cups diced traditional mirepoix with a few cloves of minced garlic, salt & fresh ground black pepper. I'll bring it to boil and simmer covered for 45 minutes, until all of the flavor is drawn out of the carrots, onions and celery. After 45 minutes I'll add a tied bundle of fresh thyme, rosemary and sage and simmer another 10 minutes. Then turn off the heat, move to a cool burner and allow to cool for 1/2 hour. Then I'll strain and reserve the liquid to another pot, add 1/2 cup of kosher salt, 1/2 cup of granulated sugar and stir (and heat, if necessary) until dissolved. Let cool, add 4 cups ice water and (4) 12 oz. bottles of chilled beer or flavored ale. I'll then put the chicken into a large container, pour in the brine, fully submerging the bird. (You can even use a heavy plate on top of the bird to make sure it is submerged.) 8 - 12 hours later, I'll take the chicken from the brine, drain in the sink, pat dry, tie the legs and insert, breast down on a roasting rack into a 400 degree preheated oven for 35-45 minutes, then I'll remove the chicken, flip breast side up, brush with garlic seasoned butter/oil blend and roast for an additional 20 - 30 minutes (depending on oven) until thickest internal temp reaches 155 - 160 degrees and juices run clear. (May be necessary to tent the chicken so the skin doesn't burn. The oil combined with the sugar in the brine caramelizes and toasts the skin.) Let chicken rest, lightly tented in foil for at least 20 minutes to allow juices to redistribute.
New brine recipe, so I'll let y'all know how it turns out. I'm also making mashed potatoes, chicken gravy and steamed vegetables.
I figure the beer will work out well because I've had traditional beer can chicken.
This year, I'm cooking for myself. A turkey is too much food and too much fuss for just me. I've decided to brine and roast a chicken. The past few years, I've experimented with different brines. From standard salt and sugar brines to fruit juice & water brines including cranberry, orange and apple juices. Some results being more favorable than others. When brining, you generally use equal amounts of kosher salt and granulated sugar (along with whatever seasoning you desire.) You never want to brine any longer than 24 hours. The salt is used to draw the other ingredient flavors into the poultry, along with the liquid, resulting in a more moist flavorful bird. If you brine for longer than 24 hours, too much salt is drawn in and the meat becomes too salty.
Tonight, I'm trying a different brine that I thought of today. I'm starting with 6 cups of water and about two cups diced traditional mirepoix with a few cloves of minced garlic, salt & fresh ground black pepper. I'll bring it to boil and simmer covered for 45 minutes, until all of the flavor is drawn out of the carrots, onions and celery. After 45 minutes I'll add a tied bundle of fresh thyme, rosemary and sage and simmer another 10 minutes. Then turn off the heat, move to a cool burner and allow to cool for 1/2 hour. Then I'll strain and reserve the liquid to another pot, add 1/2 cup of kosher salt, 1/2 cup of granulated sugar and stir (and heat, if necessary) until dissolved. Let cool, add 4 cups ice water and (4) 12 oz. bottles of chilled beer or flavored ale. I'll then put the chicken into a large container, pour in the brine, fully submerging the bird. (You can even use a heavy plate on top of the bird to make sure it is submerged.) 8 - 12 hours later, I'll take the chicken from the brine, drain in the sink, pat dry, tie the legs and insert, breast down on a roasting rack into a 400 degree preheated oven for 35-45 minutes, then I'll remove the chicken, flip breast side up, brush with garlic seasoned butter/oil blend and roast for an additional 20 - 30 minutes (depending on oven) until thickest internal temp reaches 155 - 160 degrees and juices run clear. (May be necessary to tent the chicken so the skin doesn't burn. The oil combined with the sugar in the brine caramelizes and toasts the skin.) Let chicken rest, lightly tented in foil for at least 20 minutes to allow juices to redistribute.
New brine recipe, so I'll let y'all know how it turns out. I'm also making mashed potatoes, chicken gravy and steamed vegetables.
I figure the beer will work out well because I've had traditional beer can chicken.
