DRY BRINED SALMON RECIPES

BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT

Brined Roasting Chicken Recipe: How to Make It image

I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 50 minutes

Prep Time 30 minutes

Cook Time 01 hours 20 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

8 cups warm water
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 roasting chicken (6 to 7 pounds)
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 404 calories, FatContent 24g fat (7g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 42g protein.

BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT

Brined Roasting Chicken Recipe: How to Make It image

I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 50 minutes

Prep Time 30 minutes

Cook Time 01 hours 20 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

8 cups warm water
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 roasting chicken (6 to 7 pounds)
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

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Jul 28, 2017 · Salmon is a fish that I do consume regularly. I especially like it cold cured or smoked. Gravlox is a method of preserving salmon by curing it in dry brine without the use of smoke. It takes about 3 days to mature. Smoked salmon …
From mrecipes.com

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JUICY ROAST TURKEY | RECIPETIN EATS

Nov 14, 2018 · These are the cook times for a dry brined turkey (loosely stuffed with herbs and garlic) which cooks faster than un-brined turkey. Add an extra 15 – 20 minutes if your turkey is stuffed. …
From recipetineats.com

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Salmon Recipes; Shrimp Recipes; Appetizer & Snack Recipes. Appetizer & Snack Recipes ... This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor. ... Lean pork can be dry…
From allrecipes.com

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A standing beef rib roast is brined for juiciness and extra flavor in a coffee-flavored mixture, then oven-roasted to perfect doneness. The secret of this recipe is the long, slow brining process …
From allrecipes.com

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Depending on your location, you'll have access to Atlantic salmon or one of the Pacific species of salmon. Salmon can be cold smoked or hot smoked, dry brined or cured in a liquid brine. The salmon in the following picture was wet-brined …
From smoker-cooking.com

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PORK DRY RUB RECIPE - SALTPEPPERSKILLET.COM

Nov 28, 2018 · How to store dry rub. Store the dry rub in a sealed container in a cool dry place. Moisture is the enemy and will cause clumping. There are tons of container options out there. These …
From saltpepperskillet.com

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BEST BRINES FOR SMOKING SALMON OR TROUT | SMOKEHOUSE TROUT ...

Place the fish in a crock, plastic or glass container and pour the brine over the fish. Refrigerate for 8 to 12 hours, stirring the fish occasionally and rotating the strips in the brine. Remove the fish from the brine, pat them dry and then you're ready to fan dry …
From smokehouseproducts.com

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CHICKEN BRINE - FOR THE JUICIEST ROAST CHICKEN OF YOUR ...

Nov 29, 2019 · How long does it take to roast a 2 kg / 4lb brined chicken? 60 minutes at 180°C/350°F or until the internal temperature is 75°C/165°F or until juices run clear. The formula is: …
From recipetineats.com

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SALMON JERKY RECIPE - HOW TO MAKE SALMON JERKY | HANK SHAW

Jul 06, 2020 · Remove your salmon from the cure and quickly dunk it in a large bowl of ice water to rinse off excess cure. Pat the fish dry with paper towels and set on a rack over a baking sheet in the …
From honest-food.net

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BRINE FOR SMOKED SALMON | ALLRECIPES

I cut the salt in half and cut the recipe in half for a single Salmon filet. I left the Salmon in the brine mixture for 20 hours then left to dry for another 2 hours before smoking using Apple wood chips. The Salmon …
From allrecipes.com

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HOW TO DRY BRINE A TURKEY | ALLRECIPES

Sep 10, 2021 · Note: A dry-brined turkey retains moisture so well that it usually doesn't yield a lot of pan drippings for gravy. To keep from burning away what drippings there are, pour unsalted or …
From allrecipes.com

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