How To Brine And Roast A Whole Chicken - Cooking Tips : How To Brine A Whole Chicken w/ Jeff Hyatt.
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- Опубліковано 14 сер 2013
- It's all about chicken this week. Watch as Chef Jeff Hyatt shows you step by step how to brine and roast a whole chicken. Cool tips and tricks that you just won't want to miss.
The White Apron Catering was established by Charlie Crawford.
Whether your event is large or small, casual or formal, White Apron is committed to making your unique event the best that you or your guests have ever attended.
Owner, Charlie Crawford along with talented Executive Chef Jeff Hyatt, and each and every one of our experienced team is dedicated to one thing: Excellence. Excellence in the product we create and excellence in the service we provide.
How to brine and roast a whole chicken - how to brine and roast a whole chicken to make pulled chicken!.
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Posts about Roasting (Culinary Technique) written by charlesbunting33 Learn more about how to brine a chicken - Next, soak wood chips in water for an hour to two but no longer than two hours Read page 3 of the How to cook a chicken breast discussion from the Chowhound Home Cooking, Chicken food community
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Learn Thomas Keller's secrets for how to cook a whole chicken, including how to roast it, how to cook it in a slow cooker, and how to grill a whole bird - Навчання та стиль
I used exact measurements he shows. I did an overnight soak. I took the bird out and put it straight on my Weber grill with the Weber side trays for the charcoal (indirect heat). I ran the grill at 400 degrees for one hour and that chicken was totally awesome. Moist and packed with flavor...
You’re still helping people a decade later. Thanks, Chef!
Woow woow wooow. I’m not one for commenting but this recipeeeee is beyond awesome. So l kinda tweaked the recipee by adding 1/4 of distilled vinegar and1/4 of white wine because l didn’t have white wine vinegar. I also added 2 whole lemons quartered and l lime quartered as well. Put all these ingredients in a put and cover them with 1/3 of the water and warm to just boiling point to enable the spices and herbs to come alive. Stir everything until salt and sugar has dissolved, then pour mixture into the remaining water. Make sure the brine is cold before adding the chicken. Before roasting a Pat dried my chicken and bushed it with salted butter. Pre heat oven to 220 degrees and once hot l lowered the temp to 180 degrees and cooked till done. The flavour and the taste is absolutely to die for. Since using this recipee I’ve never had to roast chicken before brining it. Thank you CHEF.xxxx
Ps; add your favourite herbs like provance, parsley, rosemary, thyme, bay leaves. Black pepper corn , garlic as per your taste. I always mix and try the flavours and never have l been disappointed .
so if you had white wine vinegar, would you just use that? pickle juice also works.
1/2 cup kosher salt, 3/4 cup brown sugar, 1/4 apple cider vinegar, galon of water, spices and black pepper.
*herbs
Wow!!! Chef Jeff, I never saw anyone wrap the legs like you showed us here...YOU my friend have taught me well .... thank you!!! :-) much better than using string... Amen!
Thanks for watching. Glad we could help!
New subscriber! I'm doing this and throwing it the airfryer tonight. I substituted lemon juice for lemon pepper chicken. Wish me luck!
Great tip cutting holes in the skin to push legs through 👍
Yes great cooking tip
I actually started to add garlic dill pickle juice to my regular brine ~2cups per gallon if I remove half of the salt and vinegar. Game changer.
finally, a chef that knows how to cook
Thank you for sharing this brine recipe
this is about and simple and perfect as it gets, nice work!
Great video, I checked out some of your other videos and they are really good quality and it baffles me you don't have more subscribers. Keep it up guys nice job.
Wow thanks I am cooking baked chicken on tomorrow; this will certainly help.
Yummy! Comfort food at its finest.
Very cool leg binding technique
Great job! Stress-free teaching and you made it so easy to understand. I can't wait to try it.
Do you think white wine vinegar will work?
Yes
Very helpful.
Thank you chef
I wasnt a believer till I tried it, SOOOO juicy and no, it does not come out sweet. Thank you!
Thank you
You said the chicken was in the fridge for 3 hours, but the clock on your wall tells me it was 10 minutes. Ha ha!
+Arman K lmao nice catch, it was more like 5 mins hahah.
LOL. And another minute to roast it. Me thinks it was a different chicken. Well spotted!
We used more than one chicken to make the video. Good catch!
@@HomeProCook two years later 😂
"Magic of television." We are a very busy kitchen and due to time constraints and to shorten the time require to film any one video we usually prepare multiple versions of the dish.
Great brine i have used it few times and chicken comes out great.
Tried this. Wonderful. No sweet, just juicy.
We thank you for watching our video. We are happy that it worked for you.
Hi Chef, great video thank you! How much Herb de Provence did you use in the brine?
Thankyou! Gracias.
You're Welcome
Putting the leg through the skin hole is GENIUS
I cooked one and it is the best taste 😋
" ummm I'm just totally winging this. and a 1/2 cup of vodka...for me."
THANK YOU. CHICKEN WAS GOOD AND JUICY
We thank you for watching our video. We are happy that it worked for you.
I don’t know why, but I instantly liked this guy
It’s because he’s a dude and you’re a dude.
I've found placing the bird in the brine with the breast down is best. The backbone gets plenty of brine and if not then nobody gives a darn. Then you don't have A BIG MESS with extra crap to wash and a lower risk of cross contaminating everything...
I was just wondering if you rested the chicken when you took it out of the oven before you carved it. I was disappointed that you didn’t show the juiciness of the breast meat that brining produces. I wanted to see how it looked inside. I have just bought an air fryer which roasts on convection heat so I thought brining the bird first would be a really good idea. You didn’t mention whether the temperature you roasted the bird at was on a convection setting. Just a few post demonstration queries. Thank you though. It was informative. Loved how spotlessly clean your kitchen is too. Ive eaten in restaurants where the kitchens should quite frankly be condemned.
Lol. He said, til tomorrow!
3hrs later, whelp, it's tomorrow and here's our chicken.
Btw, phone was ringing, might wanna answer that.
Ijp,, thanks for this video.
Great video. If I'm brining two chickens at once, should I double the brine ingredients?
Yes
I want to brine it up, then batter and fry it! :D
Will the chicken have a sweet taste to it because of the brown sugar ?
I’m trying to become a better cook well shit to honest I don’t know how to cook so I’m learning but I think I can do this ha
Wont the meat get sweet from the sugar?
Nice video thanks.
Using this brine for my smoked BBQ chicken recipe!
hello from ph csn you tell what is the ingredients?
Will white wine vinegar work just as well?
Yes, it will.
I plan to slow cook or pressure cook this after the 12 hours of marinating. Any reason I can't use a cup or two of the leftover marinade for the liquid instead of regular water/bone broth like usual?
dude thats mixed with raw chicken overnight
@@jiyefuuu A pressure cooker (or any cooking up to 165 deg) gets it plenty hot to kill any pathogens. Remember the chicken itself was raw to begin with also.
👍
"But where's the bloody seasonings" - Chef Ramsey
I was looking too😂
Herbes de Provence is a mixture of dried herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Brining opens up the cell structure of the meat which allows the brine "marinade" to penetrate clear through the meat.
Are you ignorant? The brine gives the flavor through the osmosis process.
Never mind "where's the seasoning"....how about where's the audio!
@@sharonannemail BUT he mentions"salt,sugar,spices" at one point ...
We all float down here...
What was that on seasoning call something province?
That seasoning blend is an herb d' Provence.
Ryan, I just ordered the Herb of Province from Amazon. 3.5 ounces for $8.xx.
I'm gonna do this but smoke it slow and low.. any tips?
I wouldn’t. The meat would be fine, but the skin would be rubbery or leathery. Add some smoke wood while you cook it at 325 and you’ll thank me later.
You need to cook the chicken at 500 degrees Fahrenheit to have a crispy and juicy chicken that is brined previously. It works.
For how long do I roast the bird? Thank you
But can you, reuse the brine and if so how many times..ty sir
We do not. Thanks for the question.
Can you reuse the brine? If so how many time
We do not reuse the brine.
To have a well-roasted chicken, it's better to raise the temperature to 500 degrees Fahrenheit and have the chicken quartered in half. It works beautifully! It comes out dark golden and juicy.
You should make a cooking channel.
"quartered in half" mkay
Great video! I was wondering if it would be fine to leave it in that brine for 24 hours
Yes, but I rinse it in/out before cooking
How come you didnt boil the brine and let it cool before submerging the chicken in there??
That’s another option.
No seasoning?
Chef you put the container on top the board where you put the raw chicken then you put the container in the fridge, I didn’t see you clean the board. So now it’s cross contaminated because I don’t know if you cleaned the bottom of the brining container??? Please clarify!
Is it F. Or C
6/13/23: With all due respect, and I don't mean to offend, but I realize that various cooks have their own way of doing things, but there is NO WAY I would use just that brine alone and call it a day. I would HAVE to use additional seasonings, such as garlic, and plenty of it for a whole chicken, onion powder, cilantro and parsley flakes, and a slathering of butter just before it's almost done to give it that golden brown color. I could go on and on, but just this brine alone, forget about it. You should taste my bird. You would lick your fingers down to the bone it's so good.
Hmmm
At 4:24/4:26 I think I can hear the cameraman breathing like he has Covid or hard snots up his nose lol
After brining the chicken can I marinate or would that be pointless?
Pointless I think. There is a video that showed with green dye that brineing goes deeper in the meat. All his brine is was salt sugar and water.....the pepper and other stuff was for flavor. What you would do is add the same amount of sugar and salt but then add you seasoning you would add to marinate it. Just increase the amount to make up for the diluted amount since there might be more water than your use to. Anything besides salt sugar and water are just for flavoring so adjust that to how you would like it to be seasoned
Why not using oil?
What about the leftover water?
Dispose of the brine.
How many grams of salt and how many liters of water
IDK. Since he didn't respond yet you can use the Google measurement calculator. I use it all the time to figure out the whole EU measurement recipes to make them into something I can do in the USA. Try Google and have it convert it for you
Americans love unseasoned chicken don't they
love the name "White Apron"
2:40 going to put the chicken in overnight. 2:50 confirms that the chicken was in for 3 hours.
Clock in the background goes from 10 past 12 to quarter past.
4:50 chicken goes into the oven and clock reads 20 past 12 then comes back cooked at 23 minutes past 12.
Are you a moron? Do you understand how cooking videos are made? They already have one prepped from the day before the video brined and ready. That's how cooking videos work due to time constraints. Smarten up🤡
should you season it after you brine?
I don't typically season the chicken after the brine.
"...and that's ready to go in the oven" say what now?
Apparently 3 hours
passed, the clock shows just 5mins or so =P
Great recipe
though
We thank you for watching our video. We used more than one chicken. We are happy that it worked for you.
I was watching the clock to! Rofl
No seasoning 🧂 bro
Il a utilisé les herbes de Provence
Chef Jeff, you are as delicious as the chicken. :-)
😲😵😝😝😝😝😝😝😝😝
“3 hours later”... you forgot you’ve got a clock in shot showing it was a 3 minute brine 😉
We did one ahead of time for the video.
White Apron Catering lol
Idk bout 350 for 45 minutes maybe an hour but 45 seems to short let alone he ain't even cut it open so little skeptical
Watching this 2024 Thank You 🙏🎚🇺🇸🇮🇱 John 3:16.
I brine all my pork and poultry but the brined chicken skin never gets crispy.
Rub with oil before roasting.
@@Rob-fc9wg Thanks I'll try it.
Tons of raw chicken juice on the bottom of that container...
Thats a lot of potential contamination to just wipe your hand on a dry towel, basic food safety to always wash hands when dealing with chicken I thought?
For the life of me I couldn’t catch the spices you used?
Hey Cheryl! Thanks for the question. The spice that I used in this one was herbes de provence, just because I like the blend. There's also the salt, brown sugar, cider vinegar and some cracked pepper. Enjoy!
Out of the oven?? He moved the chicken and then the pan with his hands!
This dude just touched raw chicken... and then EVERYTHING else, without first washing his hands... I'm definitely not going to his house for dinner. I really love his technique for crossing the legs together!
Live with it
Ummmmm, maybe NOT roast to 170*...try 160, cover, rest 20min. Let's not forget about carry over cooking,Folks!!
His suggested oven temperature is 350F. The internal temperature of the chicken should be at least 165F (to ensure its safe to eat), however the texture of the chicken can still be a little "raw like" at that internal temperature, even though you can safely eat it. I prefer to cook my chicken to an internal temperature of around 170F also since it improves the texture :)
Degrees not Farenheit
Holy smokes! Talk about cross contamination of raw chicken everywhere.
Bet he won't go near a deep-fryer anymore. :-(
Good video, need to check up on your safe food handling info. Wiping your raw chicken hands on a towel does not suffice as clean and sterile
45 mins for a whole chicken????
That chicken looked anemic.
nah it's probably just not a commercial large-scale production chicken, meaning no marigold pedals in the feed to give it that yellow color we're used to at the supermarket
Yes, yes, and YESSSS!! It looked undercooked and without a sufficient amount of seasonings. I'm Puerto Rican and we know how to season meats...PERIOD!
cant hear you
Chicken was there for less than 5 minutes 2:39 - 2:46 - And WTF? He cooked the chicken in less than 2 minutes! 4:52
"Magic of television." We are a very busy kitchen and due to time constraints and to shorten the time require to film any one video we usually prepare multiple versions of the dish.
Some people are really stupid
Phones ringing...
5:25 Put into the oven way too wet, hardly any color and sure to be soggy skin.
Crispy???? lol
What? No seasoning? That's gotta taste really bland.
You don't know what a brine is do you?
My dear chef u only brined dat chicken for a good long 5 minutes 🙈😂🙈
He has one already done lol. I saw the same thing
Where are all the spices? That's a bland chicken...
You said you "brine it for at 2-3 hours but over night is better". Then, agter you put the lid on you said you were " going to put it back in the cooler for.. tell tomorrow". After which you took it and said "it was in there for a good there hours or so". I'm concerned about these kinds of info videos! Time marinating effects the taste and quality immensely!! There is a huge difference between 2-3 hours and overnight! Just sayin...
Stfu ...
herbs, you did not say amount. if your showing how you need to give All amounts!
It's comment with cooking shows. It's either to make you look it up online (like Rachel Ray, ect) or to keep it a secret. It's verry common on cooking shows to leave our one or more measurements
You LIAR! You took the chicken to the freezer at 12:10 and resumed the video at 12:15. That's not three hours...
Michael Marran lol time lapse!
Lol he lied about it being the same chicken yes.....but it was made ahead of time hiding of camera for a quick video. I saw the same thing lol. It's like the tv cooks putting something raw in the oven and reaching down and grabing something already done for sake of time
Sheesh, Michael, chill. Haven't you ever seen a cooking show before? Or would you like to sit and watch the clock for three hours until it's done? Things are done beforehand to move things along. Maybe you should try watching a wall being painted?
He kept smacking his lips and looking all around distracted. but okay vid
Drugs are bad ummkay! 👀😂😂😂
Yikes easy way to add salmonella to the fridge shelf.