APPLE CIDER BRINED CHICKEN
Provided by Robert Irvine : Food Network
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
- Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
- In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.
APPLEWOOD-SMOKED CHICKEN
Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.
Provided by Food Network
Categories main-dish
Time 3h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
- Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
- Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
- When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
- Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
- Photograph Ralph Smith
APPLE CHICKEN BRINE
I made this up to go with some apple wine a friend had given us. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 39 g, Fat 1.3 g, Fiber 2.3 g, Protein 2.2 g, Sodium 12313.8 mg, Sugar 32.9 g
APPLE-BRINED CHICKEN THIGHS
I love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. Brining chicken thighs give them great flavor.-Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature., Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally., Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes., Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.
Nutrition Facts : Calories 580 calories, Fat 32g fat (8g saturated fat), Cholesterol 163mg cholesterol, Sodium 201mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 47g protein.
CIDER-BRINED FRIED CHICKEN
Steps:
- In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
- In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
- In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
CHILE APPLE BRINED FRIED CHICKEN
Provided by Food Network
Time 9h10m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- Place the cut-up chicken in the Chile Apple Brine and refrigerate overnight.
- To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl.
- Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes.
- In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F.
- Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving.
- Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid.
- Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the chile paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water).
- Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl.
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SWEET AND SAVORY GRILLED APPLE CIDER CHICKEN - OUR SALTY …
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5/5 (5)Total Time 20 minsCategory Dinner, Main DishCalories 187 per serving
- In a small sauce pot, combine the cider, salt, peppercorns, garlic, bay leaf, thyme, cloves, star anise and cinnamon stick. Heat over a high flame until the cider boils, then reduce to medium low and simmer for 1-2 minutes. Give it a good stir to ensure the salt has completely dissolved. Remove from heat and set aside to cool until it's no longer steaming (you don't want to poach the raw chicken!). If you're in a rush, add a handful of ice cubes - it will speed up the cooling process without diluting the brine too much.
- Place a gallon sided ziplock bag in a bowl, and place the raw chicken breasts at the bottom of the bag. Pour the apple cider brine over the chicken, then press out the air and seal. Pop the whole contraption into the fridge for at least 2 hours and up to overnight.
- Preheat your grill (preferably a charcoal grill if you have one) to high heat. If you're using a charcoal grill, the temperature should reach at least 450*. While the grill is heating, prepare the grilling oil. Combine the oil with the thyme, sage, salt, pepper, and nutmeg and whisk to combine.
- Remove the chicken from the bag and discard the brine. Rinse the chicken, then pat dry. Brush each side with the grilling oil. Grill 4-5 minutes per side until the exterior is charred and the internal temperature reaches 165* with an instant read thermometer. Remove from the grill and allow to rest 5-10 minutes. Slice against the grain and serve immediately.
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