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my chicken is soaking in the brine...what are ya'll cooking?
Woogeroo
Posts: 43
4.60 pound whole chicken, before cutting out the backbone... I'm soaking it in some on the spot brine I made up.[p]What are ya'll cooking tomorrow/this weekend?[p]-W
Comments
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Woogeroo,[p]I have a pork loin that was dusted with Tsunami Spin on my small now.[p]After that is done, I am doing a wacky cake for dessert. [p]Good Eats.
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Arvadaman,[p]what is a wacky cake?[p]-W
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Woogeroo,[p]It is an old recipe for a WWII ration time chocolate cake.
It uses no butter or eggs. An easy chocolate cake recipe
that is pretty much bullet-proof.
[ul][li]http://southernfood.about.com/od/chocolatecakes/r/bl01018c.htm[/ul] -
3 images of the chicken: [p]http://picasaweb.google.com/Woogeroo/Vittles03182007[p]
1 gallon of warm/hot water[p]1 cup kosher/gourmet salt[p][p]1 tablespoon each: [p]
chilli powder[p]lemon peel[p]garlic powder[p]onion powder[p]
4.60 lb whole chicken before the backbone was cut out, I didn't weigh it after taking out the backbone. [p]
The longer the chicken sits in the brine, the saltier or more seasoning seeps into the chicken. How long a chicken sits in a brine is a matter of personal taste. Some folks only brine a few hours before cooking, some people just let it sit overnight. It is all a matter of preference.[p]
After I took the chicken out of the brine, I patted it dry using paper towels. [p]I them rubbed it down with olive oil. [p]I then rubbed oregano, black pepper and italian seasoning all over the bird. [p]
I cooked it at 225 F dome temperature on an old clay style BGE until done.[p]I think it turned out really well. [p]-W [p]
other stuff I've cooked: [p]http://woogeroo.home.mindspring.com/wsp/index.html[p]
[ul][li]online photo album of chicken pictures[/ul] -
Arvadaman,[p]That reads an awful lot like a recipe called a 'stir crazy cake' that I've made before. [p]Good stuff. [p]-W
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