- Thread starter
- #531
My kitchen notes for roasting a yard bird: I've been roasting 1 chicken a week and experimenting with brines.
Basic recipe is 1/3 c + 2T each salt and sugar to 1 gallon of water.
My first attempt I added chopped onion, celery and carrots, then tried a rub recipe I found online for rotisserie chicken. The whole thing was quite moist but it was far too salty.
The second time I used 2 T each less salt and sugar in the brine, no veg only herbs and then a lemon pepper rub. It was less salty and very good, but the breast was less moist. I cooked it a bit longer than I should have so that could have contributed to the dryness, but it was only 5* above what it should have been.
This week is the third try. I used the blender to grind the carrots, celery and onion and used the full amount if salt and sugar. I added 1 T each dill and parsley and 1 t thyme leaves. Will do a lemon dill seasoning for roasting this time.
I prefer using celery or a lemon in the cavity over onion and every carcass was slathered in butter because there isn't much fat. I'm slow roasting skin on at 250* until done, approx 3.5 to 4 hours.
Basic recipe is 1/3 c + 2T each salt and sugar to 1 gallon of water.
My first attempt I added chopped onion, celery and carrots, then tried a rub recipe I found online for rotisserie chicken. The whole thing was quite moist but it was far too salty.
The second time I used 2 T each less salt and sugar in the brine, no veg only herbs and then a lemon pepper rub. It was less salty and very good, but the breast was less moist. I cooked it a bit longer than I should have so that could have contributed to the dryness, but it was only 5* above what it should have been.
This week is the third try. I used the blender to grind the carrots, celery and onion and used the full amount if salt and sugar. I added 1 T each dill and parsley and 1 t thyme leaves. Will do a lemon dill seasoning for roasting this time.
I prefer using celery or a lemon in the cavity over onion and every carcass was slathered in butter because there isn't much fat. I'm slow roasting skin on at 250* until done, approx 3.5 to 4 hours.
