BRINE WILD TURKEY BREAST RECIPES

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TRAYBAKED CHICKEN | JAMIE OLIVER EASY CHICKEN RECIPES



Traybaked chicken | Jamie Oliver easy chicken recipes image

In America's "Wild West" they make a beautiful ‘al forno’ or ovenbaked dish with sliced sweet potatoes, Yukon potatoes, sage and onion. I took that delicious base and turned it into a great one-tray meal by adding supremes of chicken. You might think it’s unusual to marinate the chicken in brine, but it makes it outrageously soft and juicy. Give it at least 2 hours to marinate, but if you really want the full benefit, overnight is best.

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 17

4 free-range chicken breasts or supremes of chicken, wing bone attached, skin on
2 rashers of smoked streaky higher-welfare bacon
4 medium floury potatoes such as Maris Piper or Yukon Gold
3 sweet potatoes (600g)
1 medium onion
4 cloves of garlic
2 spigs of fresh sage
olive oil
400 ml organic chicken stock
150 ml single cream
100 g Parmesan cheese
40 g unsalted butter
3 cloves of garlic
2 sprigs of fresh sage
6 tablespoons runny honey
4 tablespoons cider vinegar
1 lemon

Steps:

    1. For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and cover with clingfilm. Leave in the fridge for at least 2 to 8 hours, but preferably overnight.
    2. When ready to cook, take the chicken out of the fridge so it can come up to room temperature and preheat your oven to 180°C/350°F/gas 4.
    3. Finely chop the bacon, then scrub and finely slice the potatoes and sweet potatoes. Peel and finely slice the onion and garlic, then pick and finely chop the sage leaves, discarding the stalks.
    4. Get yourself a wide casserole-type pan or a roasting tray and add the bacon, all the sliced veg, garlic and the sage. Add a lug of olive oil and a good pinch of salt and black pepper and toss everything together.
    5. Pour the chicken stock into the pan or tray, then put into the oven for 30 minutes so the potatoes can begin to soften and soak up the stock.
    6. Drain the chicken breasts, discarding the brine, and pat them dry with kitchen paper.
    7. Take the potatoes out of the oven and pour over the cream. Sprinkle over a little more black pepper and finely grate over the Parmesan, then use a spoon to make little nests in the vegetables for the pieces of chicken to sit in. Place the chicken in these nests and dot little knobs of butter on and around the breasts.
    8. Return the tray to the oven to cook for 35 minutes, or until the chicken is golden and cooked through and the potatoes are delicious. To check if your chicken is cooked through, simply stick a sharp knife into the thickest part. If the juices run clear, you’re laughing.
    9. Serve straight away with nice simple greens or a salad and enjoy.

Nutrition Facts : Calories 820 calories, FatContent 37.7 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 56.2 g protein, CarbohydrateContent 68.3 g carbohydrate, SugarContent 15.2 g sugar, SodiumContent 1.9 g salt, FiberContent 4.2 g fibre

TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD



Traditional Smoked Salmon Recipe - Wet Brine Method image

Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!

Provided by Michael Haas

Categories     Appetizer

Total Time 1440 minutes

Prep Time 975 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 6

3 lbs salmon (Large fillet preferred)
11.5 cups water
1 3/8 cup kosher salt
1 1/4 cup brown sugar
1 tsp onion powder
1 tsp garlic powder

Steps:

  • Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
  • Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
  • Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
  • Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
  • After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
  • Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
  • Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
  • If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
  • Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.

Nutrition Facts : ServingSize 6 oz, Calories 313 kcal, ProteinContent 33.1 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 75 mg, SodiumContent 800 mg, CarbohydrateContent 22.7 g, SugarContent 22.2 g, FiberContent 0.1 g

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TRAYBAKED CHICKEN | JAMIE OLIVER EASY CHICKEN RECIPES
In America's "Wild West" they make a beautiful ‘al forno’ or ovenbaked dish with sliced sweet potatoes, Yukon potatoes, sage and onion. I took that delicious base and turned it into a great one-tray meal by adding supremes of chicken. You might think it’s unusual to marinate the chicken in brine, but it makes it outrageously soft and juicy. Give it at least 2 hours to marinate, but if you really want the full benefit, overnight is best.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine american
Calories 820 calories per serving
    1. For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and cover with clingfilm. Leave in the fridge for at least 2 to 8 hours, but preferably overnight.
    2. When ready to cook, take the chicken out of the fridge so it can come up to room temperature and preheat your oven to 180°C/350°F/gas 4.
    3. Finely chop the bacon, then scrub and finely slice the potatoes and sweet potatoes. Peel and finely slice the onion and garlic, then pick and finely chop the sage leaves, discarding the stalks.
    4. Get yourself a wide casserole-type pan or a roasting tray and add the bacon, all the sliced veg, garlic and the sage. Add a lug of olive oil and a good pinch of salt and black pepper and toss everything together.
    5. Pour the chicken stock into the pan or tray, then put into the oven for 30 minutes so the potatoes can begin to soften and soak up the stock.
    6. Drain the chicken breasts, discarding the brine, and pat them dry with kitchen paper.
    7. Take the potatoes out of the oven and pour over the cream. Sprinkle over a little more black pepper and finely grate over the Parmesan, then use a spoon to make little nests in the vegetables for the pieces of chicken to sit in. Place the chicken in these nests and dot little knobs of butter on and around the breasts.
    8. Return the tray to the oven to cook for 35 minutes, or until the chicken is golden and cooked through and the potatoes are delicious. To check if your chicken is cooked through, simply stick a sharp knife into the thickest part. If the juices run clear, you’re laughing.
    9. Serve straight away with nice simple greens or a salad and enjoy.
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TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD
Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!
From angrybbq.com
Reviews 4.7
Total Time 1440 minutes
Category Appetizer
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Calories 313 kcal per serving
  • Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.
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