by gingerroot
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by gingerroot
A&M's Testing Notes:
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Expand1 4 -5 lb whole organic chicken Ask a question about this ingredient
2 1/2 tablespoons brown sugar Ask a question about this ingredient
1 1/2 tablespoon unsalted butter Ask a question about this ingredient
1/2 liter hot, freshly brewed bold coffee Ask a question about this ingredient
3 ounces kosher salt Ask a question about this ingredient
2 teaspoons whole black peppercorn Ask a question about this ingredient
3 star anise Ask a question about this ingredient
1 teaspoon whole cloves Ask a question about this ingredient
2 juicy navel oranges, halved Ask a question about this ingredient
15 ounces ice Ask a question about this ingredient
Combine salt, peppercorns, star anise, and cloves in a small pot. Lightly crush spices with the back of a large spoon. Squeeze orange halves over mixture, and then add halves. Pour hot coffee over mixture, stir and cover pot with lid. Allow brine to steep for ten minutes.
Ask a question about this stepMeanwhile, pat chicken dry, removing giblets and neck. Place chicken in a 2 gallon sized zip lock or other plastic bag.
Ask a question about this stepPlace the ice in a large bowl. Add coffee brine and stir until ice melts. Pour brine in bag with chicken (including oranges), seal and allow mixture to sit at room temperature for two to three hours. Then pat chicken dry and let it dry out for an hour in a bowl placed in the refrigerator.
Ask a question about this stepPreheat oven to 375 degrees F.
Ask a question about this stepRemove chicken from refrigerator, pat dry and rub both sides with brown sugar.
Ask a question about this stepHeat butter in a Dutch oven over medium heat, brown chicken on both sides. Add milk, cover, and transfer to oven. Cook for an hour with the lid. Remove lid. Continue to cook for another 30-40 minutes, or until internal temperature of chicken is 165 degrees.
Ask a question about this stepPull meat off the bones and serve with wilted greens and rice. Be sure to spoon some of the sauce over the meat, if desired.
Ask a question about this stepAlthough I haven't tried this recipe yet(and it sounds quite intriguing btw), I have some minor suggestions. I spend a good amount of my time managing a restaurant kitchen spearheading the brining/curing/meat manipulation side of things. In my experience a good 24-48 hour brine on whole poultry adds an amazing amount of flavor and juicyness, as the salt performs it's cell osmosis magic and fills the birds full of goodness. In regards to your concerns with acidity- try cold brewing the coffee(steep over night), it produces a profoundly lessened acidity and heightens the subtle background notes of the brew. Lightly heating the cold brewed coffee with the other ingredients will help infuse the flavors. Im fairly certain you could maintain the same ratios. Also -I've found a cup of salt to a gallon of brine is a pretty favorable scale, as you might have to have to adjust for the lack of ice. Hope this helps! Thanks for sharing your creations, and I look forward to trying this recipe:)
Thanks, brainsausage! I look forward to making this with your suggestions. Hope you enjoy it if you give it a try.
I made this last night and it was Wonderful! Such an imagination, gingerroor, coffee and oranges are my new love. Thank you for a great recipe.
So glad you enjoyed it, BoulderGalinTokyo! Thanks for letting me know.
p.s. have you tried brining it longer, and if so, how did that change the flavor?And...(trying to think outside of the box, as you have) I wonder what it would be like to sub the star anise and clove with cumin?..... hmm, coffee and cumin? thanks again.
I have not tried brining it longer...my only concern would be that coffee might make it bitter in an unpleasant way. Using another spice combination (I've made an unbrined milk braised chicken with black cardamom and coriander http://www.food52.com/recipes/9250_fragrant_braised_chicken and love your idea of clove and cumin) could be phenomenal. Keep me posted!
gingerroot, i have just discovered this recipe and am most intrigued. Would you plse tell me about the milk component ? >> I am a big fan of the Pork cooked in Milk in paula wolfert's Cooking of SW France, but that milk cooks down, with the mirepoix of carrot and leek, and gets pureed and served as a thickened sauce over the pork. Does your milk cook down to make a thicker sauce or do you toss it/reuse it? Had you considered a carrot/leek (or other) base under the chicken? what innovative thinking on your part!
Hi LBF, Thanks for your comments! I've never made Paula Wolfert's milk braised pork, but I can tell you that I have always used the milk/drippings, whether simply spooning it on the meat from the pot or making a nice gravy. It has such great flavor. I had not considered a vegetable base under the chicken but I would imagine that it would work in the same way - that you could puree it after for a lovely sauce (though you might want to separate out some of the excess fat). You have me curious now, and I think I'll try adding some leeks under the chicken the next time I make it! Thanks again and Happy New Year.
Gingerroot, made this for 2nd time last night. I liked LBC suggestion of adding leeks and carrots under the chicken (leeks baked in cream are wonderful) so I tried it. But halfway through the baking I realized that the chicken is supposed to be cooking in the milk, not sitting on veggies. So took it out of oven and stuffed leeks around the chicken and put carrots on top. Returned to oven, It turned out Ok, leeks were good, but carrots were still hard. I think it was best done as gingerroot originally wrote the recipe. Keep chicken in milk and maybe add leeks around edges if they fit in the pan, definitely chicken not on top.
thx, galin, both for the helpful report and the reminder that this recipe is in my 'to do' group!
Hi BGT! So happy you made this for a second time. Thank you for your update using leeks and carrots. Next time I may just add some leeks!
Hi LBF, I'd love to hear what you think if you give this a try!
Is there a reason for using 'liter' for the coffee measure and 'ounces' for the ice measure? Is the 15 ounces of ice just a tad short of two cups or does 15 ounces mean 'weight' measure???? I'm going to save this recipe to use at a time after the recipe is in correct form.
The 15 ounces of ice does refer to weight measure. I adapted Michael Ruhlman's original brine recipe, which you can find here: http://ruhlman.com/2010/10/how-to-brine-chicken-quick-brine-recipe/ You'll see that he uses those measurements. If I had had the chance to go back and edit after posting, I would have changed the 1/2 liter to 15 fluid ounces for consistency. However, I submitted this right as the contest was closing and did not have the chance to edit. If you try it, I hope you enjoy it. Happy 2012!
walking out the door, buying a chicken, looking forward to dinner...... Thank you very much!
Hi AmyRuth, I'm so sorry I missed your comment. I hope you enjoyed the chicken...Happy 2012!
I have been dreaming about this recipe since you posted it, and the chicken defrosting in my fridge whispered the same thing to me "it's now or never". So despite the blistering heatwave, I turned on the oven and brined me a bird.....and, WOW, was it ever worth it ! (And, as an added bonus, the stock made from the carcass was also amazing !)
Thanks so much for letting me know, jonahgail! I'm happy you made it and enjoyed it, in spite of the weather. I made it again about a month ago and found that making gravy from the drippings is a great way to serve up any leftovers the next day. I have yet to make a stock from the carcass...will have to try that next time.
Hello! I've really enjoyed reading your recipes and I'm also located in Hawaii. I made this Saturday with some Valencia oranges and it turned out really nicely, although I overcooked the chicken a bit (maybe because my bird was on the small side). It reminded me of a more refined shoyu chicken, and I mean that in a very good way. Thanks for sharing your recipes and congratulations on the win!
Thank you, nicci! I'm thrilled you tried it and enjoyed it. Where in HI are you? I love the refined shoyu chicken analogy - I had not thought of that, but now am inspired to tinker with shoyu chicken by adding fresh orange (either juice or zest)!
This was seriously so good. And super easy too! I served it with wilted chard cooked in walnut oil. Awesome
Thanks so much, clownhorn! I'm really happy you enjoyed it - I love how easy it is too. And wilted chard with walnut oil - yum! I'll definitely have to try that.
this dish was so yummy! we doubled everything and managed to squeeze two four-lb birds in a big dutch oven. chicken turned out moist and spicy and perfect served with absurdly addictive asparagus and cappuccino cheesecake dessert. thank you gingerroot!
What a great menu! Good to know you can double everything and cook two birds at once. I'm thrilled you enjoyed the chicken, Angela! Thanks for letting me know!
gingerroot! Can't wait to try this one. Congratulations--just gorgeous.
Thank you for your lovely comment, ENunn! You are so kind.
Congrats gingerroot! I was looking through your archives--you've built an amazing arsenal of dynamite recipes! You've become one of my "go-to" cooks for inspiration! Move over Nigella and Alice....
Thanks, Lori! You are waaay too generous!!
I can hardly wait to make it for the spousal-unit. Congrats G'Root!
Hope you and the spousal-unit enjoy!! Thank you!
Sweet, smoky and falling off the bone....works for me. Congratulations on your win, gingerroot! - S
Thank you so much, Steve! I appreciate it!
Thank you, Sagegreen! It's been an amazing day!
Congratulations! Such an interesting, creative recipe! I WILL be making this soon!
Thank you! I hope you enjoy it as much as we did.
WOW!! Oh my goodness, thank you all so much for your support and lovely comments! As usual, I'm late out the door with my son, but you have all made my week!
Congratulations on the win, I can't wait to try this. The combination of spices and coffee as a brine is ingenious,
Thank you, sdebrango! I would love to hear your thoughts, if you do!
This recipe sounds like a winner for a lot of reasons: 1) easy (always important), 2) scrumptious (I can almost smell the roasted chicken as I write this) 3) realistic time-frame for prep (With the shorter brining time than most brined-poultry recipes, it's do-able for the folks like me who can't get it together to prepare a brine the night before), and 4) off-beat enough combination of ingredients to be memorable.
Will definitely try it, hopefully this weekend.
Wow, thank you for your kind and thoughtful comments! I look forward to hearing back from you, if you try it.
Thank you so much wssmom!
Thank you so much wssmom!
Toot, toot hooray for gingerroot! Way to go Jenny! This is just such a fabulous and creative recipe!
Thank you Emily! That means a lot to me.
Thanks, mrsl! You are the best.
Congrats on the win gingerroot! Your recipes are always so lovely!
Thank you so much! I appreciate your kind comment. It was a thrill to see my grandmother's potato salad on your blog!
Congrats on your win! I love this recipe!
Thanks so much, hardlikearmour! I can't wait for you to try it. : )
Tia Maria instead of brown sugar, yum. Grated unsweetened chocolate, gild the lily. Original or gilded, either way, beautiful recipe. Thanks gingerroot!
Wow, EatArt, now you're talking! Thank you for your lovely comment and I hope you'll try this out (original or gilded - heck, I might just make the gilded version - what a chicken that would be) and let me know what you think.
This recipe sounds great! Will try it out! Nice to see recipes from another Hawaii local!
You wouldnt happen to have a published cook book or something would you?
Thanks for your nice comment, Witzbold! I do hope you give this a try and report back. Where are you originally from? Nope, no cookbook, but it is a lovely thought...
Am from Oahu originally! Was pointed to this recipe by a Mr. R. Kessner.
Will be sure to write back once I test this recipe out. Hopefully will be able to prepare it at a friends lodge, as they have a much more well stocked kitchen than my own.
Do hope you will get the opportunity to do a cookbook, even a digital one would be great, for all of us who use smartphones in the kitchen. (Accident waiting to happen I know haha)
Another amazing, creative recipe gingerroot! Congrats, well deserved!
Aw, thanks k! I hope you try it, the flavors come together in a rich, unexpected way.
Thanks so much, monkeymom!
Thanks so much, Kayb! Would love to hear your thoughts when/if you do try it.
Wow I love this recipe! I can't wait to make this for my friends. Very creative and original. I do steak with coffee but would have never thought of doing chicken. Thanks!
Thank you, mjlandry! I was curious to see how the flavors would work together and really happy with the result. Hope you try it!
Congrats gingerroot! This dish is as always creative and so special.
Thanks, Table9!
Hurrah gingerroot!!!! What an absolutely inspirational and creative dish! Yum.
Thank you for your kind words, fiveandspice! I'm over the moon.
Wow, thanks so much, everyone! There are so many amazing and talented cooks here, it is really humbling and an honor just to be a finalist. I'm on my lunch break, but what an amazing way to start off the day. Definitely made up for being really late out of the house this AM.
Yay gingerrot! How creative!
Thanks, healthierkitchen! : )
Wow! I am definitely making this very soon weather permitting! If it is too hot maybe I can put on the grill to cook? Thanks so much!
Thanks, bronwyncatena! I'd love to hear your thoughts if you try it.
Thank you, Bevi, I hope you give it a try!
I am so excited to try this recipe this weekend! It sounds amazing.
Thank you for your kind words, goldenblind221! I am happy you are thinking about trying it.
: ) Thanks, lapadia!!
PS, Tonight is our "frienda kind" pizza party! My children are really excited (although probably not as excited as I am).
Yay...I'll be thinking of you and your family tonight! Have fun...
i was just thinking its about time for roast chicken this weekend--my mouth is already watering! congrats! i can't wait for the weekend!
Thanks so much, Eda! Hope you enjoy it.
Thank you, wssmom!
Congratulations Gingerroot! :)
Thank you, MariGarrett!
Congrats, gingerroot! This recipe is a beauty, and will definitely find a spot on my supper table!
Aw, thanks hardlikearmour! I really appreciate your lovely comments. I hope you enjoy it as much as I did. xx
Thank you, Midge! I'd love to know your thoughts if you try it.
Congrats, gingerroot!!! This sounds so delicious! I've got to try it! You are discarding the brining liquid, correct?
Hi Gingerroot!!;). I'm hoping to try this chicken sometime this summer.. Maybe with a little latenight DVR and a bottle of wine with my favorite sister;). So excited to try it!!
Thanks so much, mrslarkin! I'm in a bit of giddy disbelief...YES, discard the brine in step 3, between brining and drying out in the refrigerator. Let me know what you think. xo
@semolina Not sure how your comment ended up down here, favorite sister of mine...nothing would make me happier than making this for you and enjoying it with a nice bottle of wine. Hope you guys come home to visit soon! xoxo
Congratulations!
Thanks, inpatskitchen!
I feel very flattered to be here with you.
The feeling is mutual, boulangere!
well deserved Gingerroot congratulations..I can only imagine how delicious this must be from reading the ingredients for the brine!! (Vegetarian you see, I've no clue what chicken tastes like!!)
Thank you for your kind words, Panfusine!
Thanks so much, drbabs!
Thank you, JoanG! I do hope you try it, and let me know what you think.
Okay, this sounds seriously delicious! Love your blend of spices and orange with the coffee.
Thanks, hardlikearmour! The clove and orange really come together to give the chicken sweet, bright notes to contrast the dark, almost bitter flavor from the coffee.
Merrill is a co-founder of food52.
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Are we making breakfast or brining chicken? Coffee, milk, butter, orange, brown sugar, black peppercorns, whole cloves, and star anise. (Not pictured: chicken -- try as we might, we just can't make raw chicken look good.)
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In goes the salt. (Merrill, let Amanda help!)
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Stopping by woods on a snowy evening ... you know the rest!
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With conviction, Amanda pounds the star anise, black peppercorns, and whole cloves into the snow -- oops, excuse us -- salt.
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Now that's what we call moral support.
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No, Merrill, you may not use your orange as a handpuppet.
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The dry ingredients moistened with orange juice and poised for coffee action. Funky looking? Yes. The stuff of a great brine? You betcha.
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We make our coffee in a French press (this one is actually the classic Bodum, despite the new, angular design -- we miss the handsome little feet!).
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Why, Merrill! How well you pour your coffee!
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It may as well be late night at Amanda's -- doesn't it look like the midnight oil's burning in the background as we add the brine to the ice to cool?
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An autumn punch? No, and don't even think about drinking this.
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No matter how awkward the task, Merrill always manages to smile through it. Wider, Merrill, wider!
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After the bird finished brining, we arranged him neatly on a sheet pan, re-posing his flailing limbs -- gingerroot smartly instructs us dry him out for an hour in the fridge post-brine to help the skin crisp up.
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Skin nice and dry, we brown him on all sides. A bronzed bird in a blue Dutch oven -- a match made in heaven.
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Not your average birdbath. Here's the step that had us thinking of pork cooked in milk.
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Breakfast no longer. Dinner is served.
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Oops! That should say 1 cup to every two gallons! Sorry!