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/ck/ - Food & Cooking

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9136959 No.9136959 [Reply] [Original]

So I made a thread last week about this but I just wanted to talk about it again. I got a job working at a summer camp-like program for poor kids and part of my job is occasionally preparing meals.

Monday they're having baked chicken legs, roasted vegetables and rice.

I just wanted to see if anyone here had any critiques or advice for how I'm going to bake the chicken.

Tomorrow I'm going to leave the chicken in a brine over the weekend that will consist of water(obviously) brown sugar, garlic cloves and thyme.

Monday i will dry the chicken, apply a dry rub and oil (dry rub ingredients will be garlic powder, onion powder, smoked paprika, salt and pepper)

I will then roast the chicken at 425

Right before it's done I may brush it with some bbq sauce to give it more flavor and a nice crust.

So yeah that's it. Sorry for all the words. Would appreciate any feedback or tips if you guys have any.

Also, general roasting chicken thread.

>> No.9137221

>>9136959
>brine ... that will consist of water(obviously) brown sugar, garlic cloves and thyme.
Don't forget the salt. A brine must include salt.
Otherwise, it will turn out find as long as you don't overcook it. Also, don't just put the chicken into a pan. If you want nice crispy skin the chicken needs to be elevated over the drip pan so that it doesn't just sit in grease.
Good luck, anon.

>> No.9137806

>>9137221
Thanks, man. How would I go about elevating it?

>> No.9137829

>>9137806
A rack inside a pan. You don't want it to swim in it's drippings.

>> No.9137871

you seriously didn't know a brine is supposed to contain fucking SALT? maybe you should do the kids a favor and leave the cooking to someone else...

>> No.9137886

>>9137829
Would a perforated sheet pan on top of a regular sheet pan work?

>> No.9137893

>>9137871
I forgot to type it, you cunt.

>> No.9137944

>>9137893
sure ya did chief

try not to poison those kids tomorrow, okay?

>> No.9137978

>>9137944
>chief
You spelled chef wrong, bitch. Ill poison you. Watch the way you speak to me, hombre.

>> No.9137986

>>9137978
>Ill poison you.
yeah, me and anyone that eats your cooking

>> No.9138012

>>9137986
You can eat my dick. I'll shoot a salty brine down your throat, slut.

>> No.9138030
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9138030

>>9138012
>salty brine
probably not as salty as you are right now though

>> No.9138033

>>9136959
>Going to all this effort for delinquents
Pour petrol/gas over the huts/tents in the night and burn everyone to death.
That or spit and piss on the food before cooking.

>> No.9138044

>>9137806
Seeing as there is no physical way of elevating food on some sort of rack or grill tray it's going to have to be magic or star wars style "the force".

>> No.9138073

>>9138030
sounds like you want to taste my salty nuts

>> No.9139723

>>9137806
>>9137886
Yes. Also putting the chicken on the over rack and putting the drip pan on the rack underneath it is also acceptable. Just don't let it sit in the drippings. It will make the skin soggy and meat will be covered with fat (i.e. a lot more fat than with fried chicken).