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Tonights sacrifice: Brine chicken quarters

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JLOCKHART29
JLOCKHART29 Posts: 5,897
edited November -1 in EggHead Forum
78 degrees and sunny. To fine of day to cook ALL day. Had to ride my Arab a few hrs this morning, a little cruise up town on the Harley and of course farm chores. Now time to Egg. Got to get up at 2:15 so nothing complicated. The old stand by: Yard bird quarters or as my wife calls'em "White trash chicken" :P
Made a brine of 1 cup water, 1/16 cup salt pluse a fuzz, 1 tsp ginger, 1 tsp cummin, 1/2 tsp all spice, 2 bay leafs, big pinch tarragon, 4 heap tsp brown sugar, 1 good squirt maple syrup, and 1 tsp red pepper flakes. Soak 3 hrs.
Cooked with platsetter at 300 pit to 167 coldest part of thigh. Baked potato, garlic bread and green beans. Not bad for a quick feed.
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  • TomM24
    TomM24 Posts: 1,366
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    Looks great! I love the way maple syrup and brown sugar add color to the skin. Just one question you listed
    1/16 cup salt pluse a fuzz whats a fuzz?
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  • [Deleted User]
    [Deleted User] Posts: 0
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    I always cook to at least 180 in the thigh - wasn't the meat a bit rubbery?

    they sure do look good!
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    A fuzz is alittle more than a glug! :laugh: I 1/2ed my regular recipe and mixed it in a pint jar for the quarters. Mixed well and nuked till boiling then stuck in freezer till chilled. Normally put alittle more than 1/8 cup in full batch. 1/16 cup is hard to eyeball in measuring cup so call it a good solid 1/16 cup. I always cook to 165 to 170 on bird. I had reather see alittle pink in the joints than dry. Temp was on biggest one that I ate so smaller ones like wife ate closer to 170--175.
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  • Bob-O
    Bob-O Posts: 211
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    I always go to 180 myself. But those things looked good. Have four in the refrig. as I type. Going to give your brine a try. Thanks for the post.
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  • AZRP
    AZRP Posts: 10,116
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    Bob, just for funs sake, next time take thighs to 195-200, I think you will find them incredible. It's a little tip I learned from Americas Test Kitchen, it is how they do pulled chicken. I would compare it to cooking a butt to 170 vs 195. -RP
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  • TomM24
    TomM24 Posts: 1,366
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    I'm with Jl here my wife doesn't like dark meat so I'm either cooking a whole bird or legs and a breast. I don't think I've ever gone to 180 on a chicken thigh. And they are rarely rubbery and always moist. To each his own.
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  • TomM24
    TomM24 Posts: 1,366
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    Next time I do some cut up chicken I'll give this a try on a thigh for now I'm a doubting Thomas.
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  • Chef in the Making
    Chef in the Making Posts: 902
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    Boy do they look good
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