Gourmet Brined Chicken

Chicken, Fowl, Birds
Smokey
Posts: 5980
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Gourmet Brined Chicken

Post by Smokey » Fri Mar 07, 2014 10:33 pm

Percel wrote:Brined and charcoal a bird last night, family attacked for me not cooking two.

Can't believe it took me this long!
Love it, :)
This is a recipe we must protect and own.
My family always ask's for the captains when it comes to roast ckicken.
Its an institution now :wink:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au


Bill44
Posts: 615
Joined: Sun Jan 22, 2012 4:04 pm
Location: Gorokan, Central Coast NSW

Re: Gourmet Brined Chicken

Post by Bill44 » Sat Mar 08, 2014 9:02 am

Just took one out of the overnight brine, will be on the spit late this afternoon covered in a good dose of Nostimini.
Bill
Cast Iron Hibachi
Jackeroo Mini Spit
18 1/2" kettle
57cm Kettle
6 Burner Gasser sausage sizzler only.

Trods
Posts: 2
Joined: Tue Dec 24, 2013 1:42 am

Re: Gourmet Brined Chicken

Post by Trods » Mon Mar 17, 2014 1:40 am

New to the Weber Q this year; tried the gourmet brined chicken tonight. First roast chicken I've ever cooked and it was sensational - will be cooking another soon!

cobber
Posts: 7
Joined: Sat Mar 15, 2014 3:37 pm

Re: Gourmet Brined Chicken and Asian Spices

Post by cobber » Sun Mar 23, 2014 1:10 pm

I have brined Chicken Maryland before but am trying my first whole brined chicken tonight. Will let you know how it goes.

I found these spices at a local Asian food store and my family and friends said that its better than KFC. A packet has enough to easily do two whole chickens.

Give it a go sometime if you are inclined.

Image

Image

joey13
Posts: 52
Joined: Fri Jun 14, 2013 3:32 pm
Location: Melton West, Victoria

Re: Gourmet Brined Chicken

Post by joey13 » Tue Mar 25, 2014 3:10 pm

Cooking a leg of lamb on the weber kettle on Friday night. Thinking of putting captains chicken beside it.

Using 25 beads per side, how long would a #18 chicken take to cook?

2browndogs
Posts: 403
Joined: Wed Jan 18, 2012 2:42 pm
Location: Melbourne - Bayside

Re: Gourmet Brined Chicken

Post by 2browndogs » Tue Mar 25, 2014 4:12 pm

1hr and a qtr ish. Maybe 5-10 mins longer as the lamb will absorb heat in the cooking chamber

Captain Cook
Posts: 3978
Joined: Sat Jun 14, 2008 11:49 am
Location: Melbourne

Re: Gourmet Brined Chicken

Post by Captain Cook » Tue Mar 25, 2014 5:04 pm

2browndogs wrote:1hr and a qtr ish. Maybe 5-10 mins longer as the lamb will absorb heat in the cooking chamber
Good call 2browndogs - 1:20 and check for doneness - should be spot on.

Captain

the dane
Posts: 952
Joined: Mon Sep 17, 2012 2:23 pm

Re: Gourmet Brined Chicken

Post by the dane » Tue Mar 25, 2014 8:08 pm

have to admit, it was a very tasty chicken! added a teaspoon of masala!
Image

Sent from my GT-I9305T using Tapatalk
Image

rotten
Posts: 82
Joined: Tue Jan 22, 2013 10:07 pm

Re: Gourmet Brined Chicken

Post by rotten » Mon Jul 21, 2014 12:17 am

Chicken looks good. Its a shame you had to drink that horrible yellow can with it though :P

sent from my emtying glass

Gator
Posts: 24
Joined: Mon Sep 29, 2014 7:18 am
Location: Newcastle, NSW

Re: Gourmet Brined Chicken

Post by Gator » Sun Oct 26, 2014 5:39 pm

About to put my first brined chicken in the Ziggy. I don't have a trivet (I'm new to this). Is putting it on a roasting rack inside a roasting pan on the bbq going to have the same effect? Upside is that I can roast my veggies in there as well, in foil. So much to learn.
Carnivore

2browndogs
Posts: 403
Joined: Wed Jan 18, 2012 2:42 pm
Location: Melbourne - Bayside

Re: Gourmet Brined Chicken

Post by 2browndogs » Sun Oct 26, 2014 6:07 pm

Should work fine Gator - enjoy Once you experience the brine, you wont go back to ordinary chicken

Gumb

Re: Gourmet Brined Chicken

Post by Gumb » Sun Oct 26, 2014 7:16 pm

Just don't have it sitting on the bottom of the pan. You need the heat to go around the bird. Pans are not ideal so try sitting the bird on a cake rack with foil underneath to act like a trivet. It has to be indirect heat and while pans full of spuds are ok, for a first attempt you should just concentrate on the chicken and do the vegies elsewhere.

Gator
Posts: 24
Joined: Mon Sep 29, 2014 7:18 am
Location: Newcastle, NSW

Re: Gourmet Brined Chicken

Post by Gator » Sun Oct 26, 2014 7:55 pm

Noted for next time. Hopefully by then, I will have a trivet. It's turned out well. Pics to be posted later. Dinner time!
Carnivore

Gumb

Re: Gourmet Brined Chicken

Post by Gumb » Sun Oct 26, 2014 8:06 pm

Good stuff :D as long as it tastes good it's a success.

thermoman.1
Posts: 35
Joined: Mon Oct 06, 2014 9:21 pm

Re: Gourmet Brined Chicken

Post by thermoman.1 » Sun Nov 02, 2014 9:15 pm

I tried this recipe yesterday, my fifth effort on my Primo Kamado. I have never tried brining before, in fact I would have associated it with corned silverside or pickled pork. How wrong could I be!! Cooked at 188/9C until the internal temperature was 83C. Beautiful. After her first bite the wife asked if I could cook two at once. We are converted. I must delve deeper into brining. A couple of points. I couldn't find mustard powder so used some allspice. Where can I buy mustard powder? I was tempted to put in a tsp of mustard but decided not to. I sat the chicken on a beer can chicken roaster but didn't have a can of beer to put in it. Has anyone tried using (part of) a can of guinness? Thank you Captain Cook,

Bob


Post Reply

Who is online

Users browsing this forum: No registered users and 1 guest