Tuesday, August 21, 2007

Oven Roasted Chicken

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I have racked my addled brain to think of an awe inspiring post for this week's Works For Me Wednesday, but since there's not a lot working for me lately, I have come up empty.

I'm off my game, out of my groove, insert one more metaphor here. See what I mean? No groove. None.

I've had a rough couple of weeks. I haven't been my usual perky self.

Let's just say I haven't been the sweetest peach in the bushel lately. (I'm sorry, Honey, and...world.) I'm going to blame it on the heat or hormones or the fact that I have gained approximately 257 pounds so far during this pregnancy. Just imagine a sweaty, weepy pear with mascara and sassy sandals, and you've pretty much got an accurate picture of me.

Anyway, the best I can come up with is to just post what worked for dinner last night.

Whenever we have oven roasted turkey or chicken, I always soak the bird in a brine overnight. This means that I fill up an ice chest or very large bowl with salt water. Sometimes I add brown sugar if I feel like it.

I put as much as a cup of salt in the ice chest with a large turkey and add water and ice. I use maybe 1/4 cup of salt and plenty of water in a large bowl with a chicken and stick it in the fridge. Make sure the bird is completely covered with water and remains chilled overnight.

Somehow, and PLEASE don't ask me how, the salt causes the bird to soak up some of the brine. (I saw the explanation once on the Food Network. Something about molecules and osmosis, blah, blah, blah. I have slept since then, so the information has left the building.) The result is an extremely moist bird.

If you do this, you will never again have a tough, dried out roasted chicken or turkey.

Not that I have ever served poultry with the texture of particle board, because, as you know, I have my act cumpleatly toogithr.

There. That's the best I've got. Now, RUN to Rocks in my Dryer for some real tips.


TracyMichele said...

Hrm.. I wonder if my mil will see this post? LOL. Thanks for the tip!

ellen b said...

Forget the chicken, I'd love to send you my meals on wheels so you can put your feet up and relax instead of cook...

Kathy in WA said...

So sorry you're feeling tired, fat and crabby. I have so been there and done that. I threw away the t-shirt. :)

I've never heard of soaking a bird in a salt brine like that. Is it terribly salty when you roast it? Do you leave the skin on? I tend to take the skin off before roasting because I just can't stand all that fat (or resist the temptation to eat it when it's crispy and hot after baking--ha).

Duckabush Blog

Liz said...

We do this too, but many times we will use the recipe that is listed below! It is wonderful! I have a question for you Connie. Where do you find Lavendar Essential Oil? Thanks so much, Elizabeth


Laane said...

We're warned here so often about salmonella in chicken, that I don't dare to do this.

So I bake the chicken in pieces in a bit of butter.
First bake it hot, then let it simmer with a cup of water added.
To keep it moist, I don't add salt, untill the last minute.

Laane said...

Forgot to say that I hope you feel better soon.
Those pregnancy hormones aren't always kind....

Tonsofsons said...

Great tip!

You are allowed to be cranky~ Tell your dh, I said so! LOL!


Myfriendconnie@SmockityFrocks said...

Ellen, Thank you! I would love one of your dinners!

Kathy, It does have a salty taste, but not overly done. We leave the skin on and think that is the best part!

Liz, I got my lavender essential oil at the herb and vitamin store here in our small town.

Laane, I check the internal temp. and let it get high enough to be safe.

Tons of sons, Thank you. I don't want to be cranky, no matter the excuse. Tricky to pull off, though.

Kathy said...

Great tip on the brine-- We like to add brown sugar, orange juice, and a bit of soy sauce to ours. Yum, especially when cooked on the grill.

Sorry you're not feeling great. Your post made me laugh this morning, if that helps. "A sweaty, weepy pear with mascara and sassy sandals." Now that is destined to be a classic!

Heather said...

We do this as well, but we only soak it for an hour or so. To help keep your chicken submerged, you can place a serving plate on the top of it while it soaks.
Thanks for sharing!

- me - said...

That's a cool tip! I definitely have a flair for drying out poultry. I'm gonna try it this fall for sure.
Let me know if I can do anything. I didn't realize you were feeling so bad.

*Keeping my fingers crossed that this awful heat will go away soon.*

Love U!

Liz said...

Hi Connie,

I bought CurlyGirl last night with a gift card at BN. I was so excited to get home and read it, but I have a few questions for you. My story is kind of like yours. I was straight most of my life, but when my hair was wet it had the prettiest curls but as my hair dried they went away. Anyway, did it take a little while for your curls to come out once you started doing this? Also how much conditioner do you leave in? And last but not least did your head itch at first???? Just wondering if as it got used to not being squeaky clean there was an adjustment period. Thanks, Elizabeth

Liz said...

PS - OH YEAH, how long before you need to be somewhere does it take for your hair to dry. Like on Sunday morning do you have to shower way early so your hair will be dry by morning services???

Holly said...

Oh, again, I wish I couldn't relate, but I can!

At least you have sassy sandals. That counts for a lot at this point. We take comfort in the little things. :)

I have never brined fowl, but now, I shall! :)

Nikki said...

Great tip! I'm going to try it. Do you do your turkey this way for Thanksgiving as well?

I know all about the hormones. I'm still saying it's all hormones and my baby is 3 months now. By the way, do you know what you're having and if so are you going to tell?

Myfriendconnie@SmockityFrocks said...

Kathy and Heather, Thanks for the additional tips.

Me and Nikki, I do this for Thanksgiving, too, plus some extra instructions that make it outstanding. I'll have to do a post in Nov. about it.

Holly, They were last year's sassy sandals. Sigh.

Liz, On Sundays, sometimes I do use a blowdryer right before I step out the door if I need to. It usually takes about an hour for my hair to dry naturally. I use lots of conditioner, probably 1/4 cup each time. My hair kept getting curlier until it held steady about a month after I started the Curly Girl routine. My head never itches. I scrub the scalp thoroughly. Here are a couple of links: www.smockityfrocks.blogspot.com/2007/03/curly-girl.html

peppylady said...

Sound easy enough and I like things to be easy

SAHMmy Says said...

Great tip! I'll have to practice on a chicken--if it works, I'll brine the turkey at Thanksgiving!

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