Armed Polite Society
Main Forums => The Mess Hall => Topic started by: sumpnz on May 08, 2018, 10:38:31 PM
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As mentioned in French's chicken thread on the prepping board I had to cull a meat chicken, so I have a small whole chicken I need to cook. Haven't weighed it, but it's probably all of 2lbs.
First thought was to just do a simple dry brine (just coat it with a thin layer of salt with a little baking powder mixed in and leave it covered in the fridge) tomorrow morning and roast it whole tomorrow evening.
But thought I'd see if y'all have a better idea. Seems kinda small to cut up, but if a young bird like that screams out to be fried, or cut for something in particular, I'm willing to consider alternatives.
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I've deep fried Cornish game hens before. I brined them in town sugar and salt for 24hrs before frying.
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I've deep fried Cornish game hens before. I brined them in town sugar and salt for 24hrs before frying.
That's BRILLIANT!
We've got a little deep fryer that ought to be perfectly sized for a Cornish game hen.
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Town sugar?
Country boy putting on airs...
Add a little acid to your brine (lemon or orange juice). For some reason it seems to help with smoke penetration when you cook it.
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Baking powder?
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Baking powder?
Huh?
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Huh?
From the first post:First thought was to just do a simple dry brine (just coat it with a thin layer of salt with a little baking powder mixed in and leave it covered in the fridge) tomorrow morning and roast it whole tomorrow evening.
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Oh! I missed that.
Yeah, I don't understand the baking powder either.
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Oh! I missed that.
Yeah, I don't understand the baking powder either.
It will help make the skin the crispiest, crackliest skin you have ever had on a chicken (or turkey).
bob
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So I wonder if this is akin to the Chinese food technique of velveting.
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Town sugar?
Country boy putting on airs...
Add a little acid to your brine (lemon or orange juice). For some reason it seems to help with smoke penetration when you cook it.
Brown sugar you country bumpkin
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It will help make the skin the crispiest, crackliest skin you have ever had on a chicken (or turkey).
bob
^^^ Yeah, that.
BTW, breast meat was fabulous. Dark meat was a little chewy, but fantastic flavor. Skin was to die for. I think a little learning curve will be needed to get the thighs and drumsticks right. But overall I'd prefer the Freedom Rangers to store bought by a long way.
Don't have the ability to deep fry even a small chicken at this juncture. So it was roasted as described above.
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Interesting. Never heard that about baking powder. I'll have to give that a try.
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I've used cornstarch but haven't tried baking powder. I'll have to remember that.
I like to cook them in the Weber with an old skillet full of water right in the center and the coals around that. I use my grate with the wing so I can add charcoal and cook it slow.
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Brown sugar you country bumpkin
I grew up IN town, so I get to use Town Sugar by right!
Just like I get to eat City Ham by right!
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I had never heard of velveting before a few months ago. I never gave it much thought because I only very rarely try my hand at cooking Chinese food. I don't want to appropriate cultures and all that happy happy...
Here's an explanation of velveting, why it works, and how to use it to your advantage.
https://food-hacks.wonderhowto.com/how-to/velveting-meat-best-kept-chinese-restaurant-secret-0164737/
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Hmm.
I often buy chicken leg quarters for low and slow BBQ. I wonder what effect on the skin a little baking powder in my dry rub would produce. This shall require contemplating.
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Are y'all really talking about baking powder? Or baking soda?
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Baking powder. Which is actually baking soda (sodium bicarbonate) plus a couple acids to improve the leavening effect in baked goods like breads and cakes.
For dry brining chicken/turkey mix at a rate of 2tbsp baking powder to 3/8-half a cup of kosher salt (depending on how fine the salt is).
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So what - we're switching from mayo to baking powder? Will you guys make up your minds! :laugh:
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So what - we're switching from mayo to baking powder? Will you guys make up your minds! :laugh:
Just mix some baking soda into the mayo 😂
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So what - we're switching from mayo to baking powder? Will you guys make up your minds! :laugh:
I tried the velveting that Mike linked to last night AND I also used mayonnaise. (Two different items, not at the same time.)
The pork made with the velveting was good. I used some hoisin sauce after frying it up and it was tasty.
However, the large pork chops that I coated with a thin layer of mayo and a ginger-spice rub were amazing.
I'm sticking with the mayo.
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I've heard velveteen rabbit is good. :angel:
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I've heard velveteen rabbit is good. :angel:
Yeah, but you only really enjoy it after you get scarlet fever.
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Ahhh, APS thread drift. Roasting a chicken to scarlet fever in under 1 page.
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Yeah, but you only really enjoy it after you get scarlet fever.
Mmmmm. Scaaarlet feeever....
(https://nutsaboutmyson.files.wordpress.com/2015/08/homer_drool.jpg)
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We are accomplished drifters...
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We are accomplished drifters...
I missed the drift line at work once. That was fun.
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I tried the velveting thing last night and liked it. Did beef kabobs on the grill, marinated the meat a few hours ahead in cornstarch, balsamic, water, soy sauce and spices. Really good, I started with a lower grade meat, boneless country style ribs and cut them into chunks. The sirloin kebab chunks were a little off the price chart. Then I crispy friend abunch of brussel sprouts in bacon grease.