/ck/ - Food & Cooking

whatever it is it better involve brining first

salt
pepper
grill

>>10221378
Stop eating birds.

>>10221386
This guy gets it. After that either fry it up and make some sauce.

>>10221386
>brining chicken.
yeah, lets make it flavorless and mushy.

browned in butter and thyme, salt and pepper
slow cooked in apricot nectar and onion soup mix
served over rice

Either
1) Dry rub, over and under skin, bake on HIGH heat until crispy. Fat in skin will keep the meat moist and you'll get a very concentrated tasty piece of meat with a crispy skin

2) sear and slow cook in a stew or broth. You'll get diluted chicken flavor but it will take on the
flavor of the aromatics while remaining extremely moist. Good for making a chicken stew or broth-based dish.

3) Brine, batter and deep fry. adding spice blend where ya want. imo produces the most craving-satisfying chicken.(fat, sugar, spices, crispyness) with the calories to boot.

I have so many recipes for this, but I'll give you one of my favorites:

>overnight brine of paprika, salt, pepper, and minced garlic, combined in a bag with water and heavy salt
>take out, pat dry, cover with a dusting of flower
>fry in a decent mix of canola and vegetable oil
>optional: tabasco+butter+vinegar+cayenne mixture for the wings to be tossed in after they're fried
>finish them off in the oven at 400 for about 5 minutes for that crisp outer texture

I also tried this recipe with a whole chicken. Just do the same as you'd do with the smaller pieces, and then fry it in a drum like you would a turkey, or bake it for 400 degrees while covered. About 30-45 minutes will do if it's a small specimen.

I've heard alot of good things about using beer batter or butter milk. I'm not too big a fan of those over a simpler mix, but to each one their own.

hunters chicken.
aka chicken cacciatore, or chicken chasser.

>>10221386
Sweet tea and pickle juice?

salt, pepper, oven at 425 deg for 35 min.

>>10223247
Brining adds flavor you fucking retard

>>10223380
>he thinks brines "penetrate" the meat.

>>10221378

>mix salsa verde, chicken stock, sweet potatoes and season in a dutch oven
>cover chicken thigh or leg in chipotle, or cumin + mix of spanish spices and set them in
>braise on medium heat for 1 1/2 hours
>pull them out, pull out bones and cartilage, pull apart chicken
>add rinsed blackbeans and another bean, canalli (i think) and cook for another half hour
>serve with rice, fixings of avacado, pickled shallots, sour cream,cilantro, lime
10/10

pic related is what happens if you don't rinse the blakbeans well enough, it should be an attractive green color

Dry rub that works well with rosemary, then bake in a very shallow pool of diluted chicken stock and a light dose butter and olive oil. baste frequently, serve with mashed potatoes and peas.

Add a bit of the liquid and some black pepper to mashed potatoes (with a little squash)

The meat will fall off the bone and have a very rich hearty flavour.

>>10221378
Coq au vin or tandoori marinade