Salted Roast Chicken

BluesnBBQ

I read an interesting article in today's New York Times about a cooking/prep method I've never heard of before. You rub a small chicken with a salt based rub (this one had a recipe using salt, cinnamon, ground cloves, ground allspice and ground nutmeg). Then you let it sit uncovered, on a rack, in the refrigerator for 48 hours and roast it. Similar to brining, the salt cure flavors the meat and makes is moister. I'll have to try this with the Egg some time. [p]I don't have a link since I get the print version at work.

Nature Boy

BluesnBBQ,
Sounds like an interesting technique....sort of a dry brine. Would be curious what you find out! Personally, I'd pick some different seasonings though! Cinnamon, cloves, allspice and nutmeg?? Is it called "pumpkin pie chicken"??[p]You should do this soon so you can tell us what you find out!
beers and blues toya!
Chris

BluesnBBQ

Nature Boy,[p]The recipe is called "Winter Chicken" and it comes from a chef who learned the technique in France.[p]It's 2 teaspoons of salt, one teaspoon sugar and 1/8 teaspoon of the other spices, rubbed on a 4 lb chicken.[p]I might try it with just salt and sugar, or maybe salt, tender quick and sugar.

BlueSmoke

Nature Boy,[p]It does sound intriguing. Except for the nutmeg it has a pattern I associate with what I think of as Middle Eastern. [p]Think I'll head to the hallowed "BlueSmoke Test Kitchen" (kinda like the BatCave, only a little brighter) and play awhile...[p]Thanks, BluesnBBQ[p]Ken

Nature Boy

BlueSmoke,
The nutmeg definitely puts it over the top of what I personally want to taste on my chicken. The other ingredients seem like they'd be okay in the background if combined with other less desserty stuff. Must be something to it though. Have fun in the bat cave![p]Beers
Chris

BlueSmoke

Nature Boy,[p]Historically & geographically, it makes sense. A French recipe with a North African pattern, embellished with numeg brought in from the Caribbean... [p]I'm a little leery of an uncovered chicken in my fridge for 48 hours - talk about "dry aging"...[p]Ken

Unknown

Nature Boy,[p]I totally agree. Ick. I would keep the salt, use Bell's Poultry Seasoning and maybe some garlic powder. Wouldn't mind trying the fridge and cooking techniques though.[p]Here's the recipe as printed in the Times.[p]Lee

Unknown

Hmmph. Could have sworn I posted the link in my first post.[p]Lee
[ul][li]Winter chicken[/ul]

Cap'n

Hey Ken -
I have let a brined turkey sit undercovered in the fridge for over 24 hours (prior to deep-frying) and that has been fine...though I would personally put it at the bottom of the fridge as it tends to be a bit colder down there. Think as long as it stays cold it should be fine - would definitely make for some crispy skin![p]The pig-pickin is set for July 31st this year - think you can make it up the hill?[p]Brian