Skip to main content

Brined Roast Chicken


The most exciting thing since Real Deli Chicken.

This is a brining method I hadn't yet tried.  Or even heard of for that matter.  But I felt like 'EVEN MORE FLAVOUR' should be something we could achieve.

I found the instructions on 'Enjoy How to Cook' and just worked roughly on that.   So,  if you haven't yet discovered Real Deli Chicken then click to have a look. It replaces deli meats for your sandwiches, salads and even wherever you used to use bacon.  No! Really!  FAILSAFE bacon!! Go and check it out.

Now, starting with that brine recipe, I have added garlic and citric acid and am doing a whole family roast.  I may as well chuck in some chicken breasts as well, to flavour-up some Real Deli Chicken.

This recipe takes some forethought because you're going to boil the brine and then allow it to cool completely.  All the way to COLD people.  DO NOT try to brine your chicken in warm, lukewarm, just warm, only a bit warm water unless you want to start your own bacteria-farm and make people sick.  Brining must be done in cold water and in the fridge.  So, clear a spot for a large bowl.

INGREDIENTS:
  • 1 whole chicken (about 1.4 kgs
  • About 1/2 cup salt
  • About 1 litres water
  • 2 cloves garlic, smashed a bit
  • 2 tablespoons of white sugar (omit if you'd prefer)
  • 2 tablespoons citric acid

METHOD:
  • Put all ingredients (except the chicken!) into a large saucepan and bring to a boil
  • Allow to boil for a few minutes and then switch off and leave brine to cool 
  • When mixture is cool enough, put it into a very big non-reactive container (e.g. glass, stainless steel, enamelled), large enough for the whole chook, add 2-3 litres of cold water and place into fridge so that it gets all the way to cold 
  • Add whole chicken (you might like to do this at the sink, incase of overflow), ensuring it's all submerged in the brine mixture
  • Cover container and pop into the fridge 
  • Allow to brine for 2-3 hours (minimum 1 hour, maximum 12 hours)
  • Remove chicken from brine, pat dry with a clean towel (or paper) - chuck the used brine down the drain
  • ** If you're doing breasts only, follow the instructions of Real Deli Chicken, i.e. put sufficient brine into saucepan, bring to boil and add brined breasts back in until cooked.  
  • Allow chicken to air dry in the fridge for an hour (Melanie (from Enjoy How To Cook) says this is optional but will help the skin get crispy with cooking)
  • Now, go forth and cook your chook as you normally would. For me that means, drizzled with a little failsafe oil, 200ºC fan-forced for about 45-60minutes, until chook is cooked.  
Amines.  If you are cooking for a strong amine responder, use caution since every process the chook goes through means a little bit more protein breakdown and amine build-up.  No idea to what extent this is of course, I am not a food scientist, just a failsafe-home-cook. 

Verdict
Oh. My. Goodness!  YUM!!  YUMYUMYUMMMMMMMY  Delicious, succulent roast chicken.  So! Good!
And the chicken breasts making "flavoured-up Real Deli Chicken",  also utterly delicious!!!!!  Yum Yum Yum!  So yummy in those school lunches.

Tweeks
When I did this, I boiled about 4 litres and then I realised afterwards, when I topped i tup with cold water, that I didn't need to waste all the energy on boiling up 4 litres, just make a strong 1 litre and then top it up with cold water.  aves energy on the heating and speeds up the cooling.  I've written the recipe to do it the 'better' way.

Comments

  1. This took me almost a whole day (I only started doing the brine about 11.00 am), was messy, but unbelievably delicious. Unfortunately my wife had a moderate food reaction from the amines, but not too bad.(I used a free range bird.) The leftovers are delicious also! Having a non-fan forced oven, I did a 1.5 kilo bird over 1.5 hours; the first 20 minutes at 200C, the balance at 180C. Resting it with foil over the top unfortunately made the skin much less crisp. Next time I will try switching off the oven and opening the door a bit.

    ReplyDelete

Post a Comment

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

Popular posts from this blog

Sandra's No-Tomato Sauce

I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

Oh,  but first,  here's --->  Sandra's original.



Ingredients :

1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

Real Deli Chicken

The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.


INGREDIENTS:
500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.

INGREDIENTS

125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…