Best Brined Chicken Recipe Ever

The Best Brined Chicken You’ll Ever Eat! The Kitchen …

WEBNov 19, 2018 · Place a heat-safe cooling rack on a rimmed backing sheet. Put the oven rack on the middle shelf and turn on the broiler. Place the …

1. In a heat-safe bowl add the boiling water and Rodelle Gourmet Brine. Gently stir and allow to cool completely. *To help speed up this process, place the bowl in the fridge. Once cooled, place the chicken in a large plastic sealable bag, add the 3 cups of ice cold water and all of the Rodelle Gourmet Brine You need to make sure that the chicken is completely submerged. Seal the bag, place inside a larger container, and place in the fridge for a minimum of 4 hours, 6 hours max.
2. Add the butter and the seasonings to a bowl and mix together. Carefully separate the skin from the breast. Evenly divide the butter mixture between each breasts and spread over top of the meat (under the skin). Add the trivet, stock and place the chicken, breast-side facing up. Seal and set the timer to 15 minutes High. Once done, allow it to perform a natural release for 10 minutes.
3. Place a heat-safe cooling rack on a rimmed backing sheet. Put the oven rack on the middle shelf and turn on the broiler. Place the chicken on the rack, drizzle with olive oil and broil for 8-11 minutes until the skin is crispy.
4. Remove from the oven, wait 5 minutes and then serve.

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Pickle Brine Chicken (Keto + Low Carb!) Little Pine …

WEBMar 15, 2021 · Add chicken thighs and pickle juice (note 1) to a large resealable plastic bag. Press out any air, seal, and place in the fridge for …

1. Brine chicken. Add chicken thighs and pickle juice (note 1) to a large resealable plastic bag. Press out any air, seal, and place in the fridge for at least 12 hours. (I like to nestle my bag inside a large bowl).
2. Saute. Preheat oven to 425 F. Add 1 tablespoon of olive oil to a large dutch oven, or oven-safe pan. Once shimmering, add the celery, carrots, and onions. Saute until softened (about 8 minutes). Add wine (note 2) , bay leaves, and peppercorns -- stir to combine. Add the chicken broth and chicken thighs (skin side down), making sure to fully submerge the thighs.
3. Braise. Bring liquid to a boil, then turn off the heat of the stove. Place dutch oven in the preheated oven (without a lid), and bake for 40 minutes. Once braised, remove from the oven, and crank the oven heat to broil.
4. Sauce. Set cooked chicken thighs aside on a plate. Strain the sauce using a mesh strainer nestled inside a large bowl. Discard the onions, celery, carrots, bay leaves, and peppercorn. Pour strained sauce into a small saucepan and bring to an aggressive simmer. Sprinkle xanthan gum (note 4) over the top while whisking at the same time to ensure it doesn't clump. Whisk until it fully dissolves into the liquid. Allow the sauce to simmer until it thickens to your liking (for me this was about 10 minutes), then keep warm while we cook the veggies.

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