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Author Topic: Small whole chicken  (Read 8427 times)

Northwoods

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Small whole chicken
« on: May 08, 2018, 10:38:31 PM »
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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charby

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Re: Small whole chicken
« Reply #1 on: May 08, 2018, 11:02:43 PM »
I've deep fried Cornish game hens before. I brined them in town sugar and salt for 24hrs before frying.
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makattak

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Re: Small whole chicken
« Reply #2 on: May 09, 2018, 08:21:28 AM »
Quote from: charby on May 08, 2018, 11:02:43 PM
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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K Frame

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Re: Small whole chicken
« Reply #3 on: May 09, 2018, 08:52:29 AM »
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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zxcvbob

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Re: Small whole chicken
« Reply #4 on: May 09, 2018, 10:27:15 AM »
Baking powder?
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K Frame

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Re: Small whole chicken
« Reply #5 on: May 09, 2018, 11:07:43 AM »
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Re: Small whole chicken
« Reply #6 on: May 09, 2018, 11:21:48 AM »
Quote from: Mike Irwin on May 09, 2018, 11:07:43 AM
Huh?

From the first post:
Quote
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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K Frame

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Re: Small whole chicken
« Reply #7 on: May 09, 2018, 11:37:17 AM »
Oh! I missed that.

Yeah, I don't understand the baking powder either.
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BobR

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Re: Small whole chicken
« Reply #8 on: May 09, 2018, 01:50:50 PM »
Quote from: Mike Irwin on May 09, 2018, 11:37:17 AM
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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Re: Small whole chicken
« Reply #9 on: May 09, 2018, 04:08:02 PM »
So I wonder if this is akin to the Chinese food technique of velveting.
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charby

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Re: Small whole chicken
« Reply #10 on: May 09, 2018, 05:16:27 PM »
Quote from: Mike Irwin on May 09, 2018, 08:52:29 AM
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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Northwoods

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Re: Small whole chicken
« Reply #11 on: May 09, 2018, 11:41:05 PM »
Quote from: BobR on May 09, 2018, 01:50:50 PM
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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K Frame

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Re: Small whole chicken
« Reply #12 on: May 10, 2018, 07:49:34 AM »
Interesting. Never heard that about baking powder. I'll have to give that a try.
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Jim147

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Re: Small whole chicken
« Reply #13 on: May 10, 2018, 09:05:28 AM »
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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K Frame

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Re: Small whole chicken
« Reply #14 on: May 10, 2018, 09:21:48 AM »
Quote from: charby on May 09, 2018, 05:16:27 PM
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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K Frame

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Re: Small whole chicken
« Reply #15 on: May 10, 2018, 09:24:01 AM »
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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lupinus

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Re: Small whole chicken
« Reply #16 on: May 10, 2018, 10:22:30 AM »
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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zxcvbob

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Re: Small whole chicken
« Reply #17 on: May 10, 2018, 11:26:02 AM »
Are y'all really talking about baking powder?  Or baking soda?
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Northwoods

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Re: Small whole chicken
« Reply #18 on: May 10, 2018, 12:11:04 PM »
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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Ben

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Re: Small whole chicken
« Reply #19 on: May 10, 2018, 06:15:51 PM »
So what - we're switching from mayo to baking powder? Will you guys make up your minds!  :laugh:
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lupinus

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Re: Re: Small whole chicken
« Reply #20 on: May 10, 2018, 06:28:05 PM »
Quote from: Ben on May 10, 2018, 06:15:51 PM
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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Quote from: MicroBalrog on March 20, 2015, 03:39:21 AM
That is all. *expletive deleted*ck you all, eat *expletive deleted*it, and die in a fire. I have considered writing here a long parting section dedicated to each poster, but I have decided, at length, against it. *expletive deleted*ck you all and Hail Satan.

makattak

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Re: Small whole chicken
« Reply #21 on: May 11, 2018, 09:51:17 AM »
Quote from: Ben on May 10, 2018, 06:15:51 PM
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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zxcvbob

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Re: Small whole chicken
« Reply #22 on: May 11, 2018, 12:20:45 PM »
I've heard velveteen rabbit is good.   :angel:
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K Frame

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Re: Small whole chicken
« Reply #23 on: May 11, 2018, 01:44:32 PM »
Quote from: zxcvbob on May 11, 2018, 12:20:45 PM
I've heard velveteen rabbit is good.   :angel:

Yeah, but you only really enjoy it after you get scarlet fever.
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Northwoods

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Re: Small whole chicken
« Reply #24 on: May 11, 2018, 01:57:34 PM »
Ahhh, APS thread drift.  Roasting a chicken to scarlet fever in under 1 page.
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