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Posts Tagged ‘BBQ brined chicken’

If you have visited my blog you’ll know I also have a passion for wine.  In the past I’ve given you a few recommendations however this is all about to change.   My dear friend and sommelier, MaryFrances, will now contribute to Tales From My Plate!

I am very excited to be able to share her extensive wine knowledge with you therefore you will find a new category has been added, Wine Pairings.   Each dish will be paired with a recommendation (or two if she’s ambitious!)

We hope you enjoy the new addition!

Sadly, the final days of summer are quickly evaporating.    I have to admit it has been an awesome summer.  Before the fall descends I want to introduce you to brining. A brine is essentially a heavily salted liquid mixture infused with spices and is a technique used to tenderize and impart moisture and flavor into meat, poultry and fish.

Although it may not seem logical to submerge a whole chicken or rack of pork in a cold liquid, brining is a magnificent way to take your cooking to the next level without investing a fortune in cooking lessons.

There are a number of different recipes for brines dependent on what flavors or meat you want to cook with.  I will share a few during September to get your creative juices going 😉

You’ll need to prepare the brine a day in advance to cool it sufficiently.  In the morning, butterfly the chicken and submerge in the brine.  I’ll continue to share my love of brining throughout September and October.

Continue for recipe for Beer Brined Chicken and a glass (or 2?) of fabulously paired wines.

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Beer Brine

1 3-1/2- to 4-lb. chicken  (organic if possible)

1 liter boiling water

1.5 liter ice cubes or very cold water

96 g kosher salt

96 g packed dark brown sugar

12 black peppercorns

6 cloves garlic skins on smashed

6 bay leaves, crumbled

1 bunch fresh parsley

½ bunch fresh thyme

2 X 350 ml cans or bottles cold pilsner beer

Method for brine

In a large pot, combine the kosher salt, brown sugar, 1 tablespoon peppercorns, smashed garlic cloves and bay leaves. Add 4 cups very hot water and stir to dissolve the salt and sugar. Add the beer and stir well to remove the carbonation. Add about 4 cups ice cubes to cool the brine rapidly. When the ice has melted add the parsley and thyme. Refrigerate the brine overnight (minimum 4 hours).

Prepare the chicken for the brine

To butterfly a chicken is quite simple.

  1. Place the chicken back side down on the cutting board.  Using a small paring knife remove the wishbone, top end of the chicken near the neck.  If you don’t know how to do this it is possible to skip this step.
  2. Place the chicken breast side down on a cutting board.  Using a sharp deboning knife or poultry shears cut out the backbone entirely; discard.
  3. Flip the chicken over with breast facing you.  Flare out the legs to the side and press firmly down on the breasts in the center to crack the bone.
  4. Your chicken should now lay relatively flat on the cutting board.
  5. Place the butterflied chicken in the brine, top up with cold water if necessary but try not to dilute the brine; return to the refrigerator for 4 to 6 hours.
  6. Remove the chicken from the brine, pat dry with paper towels and leave at room temperature for 20 – 30 minutes.  Discard the brine.

Season chicken spice rub before bbqing

Simple Spanish flavors:

1 tsp. smoked sweet Spanish paprika (pimentón)

3/4 tsp ground cumin

1/4 tsp celery salt

1/4 tsp chili flakes

1 tsp packed dark brown sugar

½ tsp dried oregano, Mexican if you can find it

Acouple grinds of freshly ground coarse black pepper

3/4 tsp kosher salt

2 tbsp extra virgin olive oil

Rub or brush the chicken with the olive oil.  Mix all together in a small bowl.  Apply the spice mix over skin side of the air dried chicken.

Method for cooking

The best method of cooking the butterflied chicken is over indirect heat. Fire up your bbq and heat to medium (or around 200 C).  Once the bbq reaches temperature turn one side off completely.

Place the chicken skin side up on the grill and close the lid.  Rotate the chicken every 15 min.  The chicken will need approximately 45 min to 55 min to cook.  Test the internal temperature reaches 78 to 85 C.  Take off the grill, place paper towels around the bird, cover with foil and let the chicken rest for 10 min.   Cut into portions to serve, mini drumsticks, breasts, legs and thighs.

Are you ready for a fabulously paired glass of wine?

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