Daring Cooks' November 2012 ~Brining and Roasting/ North Kerala Stuffed Chicken

Daring Cooks' November 2012 ~Brining and Roasting/ North Kerala Stuffed Chicken

div style="text-align: justify;"span class="Apple-style-span" style="color: #442200; line-height: 14px;"/span/divdiv style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"div style="text-align: justify;"br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-mn76uEse2AI/UKbVJwAnLyI/AAAAAAAADGQ/xApN8atkCoY/s1600/chm.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://3.bp.blogspot.com/-mn76uEse2AI/UKbVJwAnLyI/AAAAAAAADGQ/xApN8atkCoY/s1600/chm.jpg" //a/divAudax of a href="http://audaxartifex.blogspot.com/"Audax Artifax /awas our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!/div/divdiv style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"div style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"A while back, one November, Food Network aired a special prior to Thanksgiving, a sort of Q&A on the how- to's of the big meal. Of course, turkey brought in major mention, and in tow came the discussion on the needs and basics of brining that turkey. After the viewing, which I later went on to bookmark twice, the calling to brine has always been first up in prepping good bird. So start Thanksgiving eve, my multi gallon bird bath begins. Which, by the way started out in a black double lined trash bag /span(since then I have graduated to a pot the size of a medium ground well, used ionly and/i isolely for/i ithe purpose)/i, replete with apple cider, salt handfuls, two sugars, a few cloves and bulbous heads of garlic. Almost everything but the kitchen sink( if need be,i too)/i, goes into saturating the day's star./div/divdiv style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"div style="text-align: justify;"It was from there, my brine trials continued, extending into beloved fryer recipes, as well. The spicy fried chicken you most definitely should check out a href="http://blessingsfrommykitchen.blogspot.com/2012/02/spicy-fried-chicken-with-cabbage-slaw.html"here/a is always moist because of it's overnight buttermilk soak.br /br /Knowing the secret of brine made me feel that cut above, where this excellent way of preparing meats was my secret and not yours,i ha, ha and ha/i. Well, the month's challenge on Daring Kitchen changed all that, eye opener it was, clearing my Pooterish mind of incorrect brining after effects, still yet, opening up an enlightening avenue, ofi the what, the where, the how much and how longs /iof a good soak. You see, people there is a whole science behind moist, roasted food, and it must be taken seriously.br /br /Audax says, "span class="Apple-style-span" style="line-height: 14px;"span class="Apple-style-span" style="font-family: inherit;"Brining works in accordance with two principles, called emdiffusion /emand emosmosis/em, these two principles like to keep things in equilibrium (or in stable balance). When brining a fowl for example, there is a greater concentration of salt and sugar outside of the fowl (in the brine) than inside the fowl (in the cells that make up its flesh). The law of diffusion states that the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, so to speak, outside of the fowl than inside. Here, too, the water will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). When water moves in this fashion, the process is called osmosis. Once inside the cells, the salt and, to a lesser extent, the sugar causes the cell proteins to unravel, or denature."/span/spanbr /span class="Apple-style-span" style="line-height: 14px;"span class="Apple-style-span" style="font-family: inherit;"br //span/spanspan class="Apple-style-span" style="line-height: 14px;"span class="Apple-style-span" style="font-family: inherit;"Those proteins that unravel /span/spanspan class="Apple-style-span" style="line-height: 14px;"drastically change your roasting results, be it poultry, red meat, fish or other, iall for the better/i./spanbr /divspan class="Apple-style-span" style="line-height: 14px;"br //spanspan class="Apple-style-span" style="line-height: 14px;"In other words, this birdie's getting punch drunk. Where it loses it's natural qualities and it's whole structure gets a reboot./span/divbr /So, the song that starts on the DC challenge page, I play over to you. Chirrup buddies, you are one step away from being the skilled roaster, having never to associate with unsucculent, dried up substance again.br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-lLeW0whHOQM/UKcqZNXQC7I/AAAAAAAADHs/IYXswTCmf8/s1600/IMG6126.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://1.bp.blogspot.com/-lLeW0whHOQM/UKcqZNXQC7I/AAAAAAAADHs/IYXswTCmf8/s320/IMG6126.JPG" width="320" //a/divdiv style="text-align: center;"span class="Apple-style-span" style="line-height: 14px;"span class="Apple-style-span" style="line-height: normal;"br //span/span/divspan class="Apple-style-span" style="color: purple; line-height: 14px;"Brining Times~/spanMeats, seafood, vegetables, nuts or seeds can all be brined.span class="Apple-style-span" style="color: #442200; line-height: 14px;" /spanspan class="Apple-style-span" style="font-family: inherit;"span class="Apple-style-span" style="line-height: 14px;"span class="Apple-style-span" style="color: #442200;"The length of time meat soaks in a flavour brine depends on the type of meat and its size, as well as the amount of salt used in the brine—the saltier the brine mixture, the shorter the soaking time. /span/span/spanspan class="Apple-style-span" style="line-height: 14px;"Kosher salt  and table salt are the most common salts used in brining. /spanspan class="Apple-style-span" style="color: #442200; line-height: 14px;"Generally brining takes from ½ hour to 2 days./spanbr /span class="Apple-style-span" style="color: purple; line-height: 14px;"br //spanspan class="Apple-style-span" style="color: purple; line-height: 14px;"The secret of the air dry~/spanspan class="Apple-style-span" style="line-height: 14px;"Once brined and out, you must air dry, chicken( in this case). Since I was going in for my a spice rub, I dried the whole parts and inside the cavity off with paper towels, which I suggest you do before applying anything over it's skin for seasoning./span/div/divdiv style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"div style="text-align: justify;"divspan class="Apple-style-span" style="line-height: 14px;"span class="Apple-style-span" style="color: purple; font-family: inherit;"Roasting Tips~/span/spanspan class="Apple-style-span" style="color: #442200; line-height: 14px;"Roasting can take up to 2 hours for most pieces of meat, for large poultry 6-7 hours./spanspan class="Apple-style-span" style="color: #442200; line-height: 14px;"When brined cuts of meat are roasted, the skin needs to browned at first at a hotter temperature. Then the oven gets lowered to reduce moisture loss in the roasted food. It is important to rest (loosely covered in foil) your roast so that the moisture can redistribute itself in the meat, it greatly adds to the final tenderness of the cooked product./span/div/div/divdiv style="color: #442200; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"div style="text-align: justify;"span class="Apple-style-span" style="color: black; line-height: 14px;"I nearly tripled my new foundi all purpose brine /ito dunk my whole chicken, tossed in smashed heads of garlic, an inch of ginger, peppercorns, of course, also the couple of bay leaves./spanbr /div style="color: black; text-align: justify;"div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"div style="line-height: normal;"span class="Apple-style-span" style="font-family: inherit; line-height: 14px;"span class="Apple-style-span" style="font-family: inherit;"br //span/spanspan class="Apple-style-span" style="font-family: inherit; line-height: 14px;"span class="Apple-style-span" style="font-family: inherit;"The idea to do this lovely style of chicken, bearing the stamp of my homestate Kerala's Northern regions, came in part from the one episode prior, in trying my hand at this self same recipe, eons ago. A desperate effort that came to epic fail results. Ever since, I wanted to revisit with a better game plan in hand. Here, I have finally iarrived/i. /span/span/divdiv style="line-height: normal;"span class="Apple-style-span" style="color: purple; line-height: 14px;"br //span/divdiv style="line-height: normal;"span class="Apple-style-span" style="color: purple; line-height: 14px;"All Purpose Brine~/span/divdiv style="line-height: normal;"span class="Apple-style-span" style="color: purple; line-height: 14px;"Recipe:/span/divdivdiv style="line-height: normal;"span class="Apple-style-span" style="color: #442200; line-height: 14px;"Makes 4 cups of brine enough for about one pound (½ kg) of meat. /spanspan class="Apple-style-span" style="color: #442200; line-height: 14px;"This is the brine to use for most cuts of meat and poultry that will be roasted./span/divdiv style="line-height: normal;"span class="Apple-style-span" style="color: purple; line-height: 14px;"br //span/divdiv style="line-height: normal;"span class="Apple-style-span" style="color: purple; line-height: 14px;"Ingredients:/span/div/div/div/div/div/divul style="line-height: 14px;"li4 c of cold water /lispan class="Apple-style-span"li style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"¼ c table salt or ½ cup Diamond Crystal Kosher Salt/span/lili style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"optional 2 tbsp  sugar /span/lili style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"optional 3-4 peppercorns, a few springs of herbs, a garlic clove or two, a knob of ginger etc. /span/li/span/ulspan class="Apple-style-span" style="color: purple; line-height: 14px;"Directions:/spanbr /span class="Apple-style-span"/spanbr /ul style="line-height: 14px;"span class="Apple-style-span"li style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"Heat 1 cup of water to boiling point add the salt and stir until all the salt has totally dissolved./span/lili style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"Place in a non-reactive container (glass, plastic, stainless steel, zip-lock bags etc). Add the remaining water and stir. Make sure that all the salt has dissolved. Wait until the brine has reached room temperature./span/lili style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"Add your cut of meat make sure that the meat is completely submerged (that is totally covered in the salty water) if need be you can weigh down the cut of meat with a clean plate (etc). If using plastic bags make sure that the meat is totally covered in brine and make sure that is bag is locked securely./span/lili style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"Cover the container with plastic wrap to prevent odours contaminating the flavour brine or the brine leaking./span/lili style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"Place the container into the refrigerator for the soaking time (3-8 hours for chicken)./span/lili style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"If desired you can air-dry your poultry (usually over night) in the refrigerator if you wish to have crispy skin on your bird. It is best to pat dry your brined item (inside and out) with paper towels before cooking./span/lili style="text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"Cook the brined item as directed ./span/li/span/ulspan class="Apple-style-span" style="color: purple; line-height: 14px;"Notes:/spanbr /divullispan class="Apple-style-span" style="line-height: 14px;"You can substitute all or some of the water with a combination of wine, cider, beer, tea, coffee, fruit juice, most sauces, chicken stock, beef stock or fish stock. Be careful with acidic liquids like wine, cider, fruit juices which can turn your meat to mush if brined too long./span/lispan class="Apple-style-span"li style="line-height: 14px; text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"A little sugar can help overcome the saltiness of the brine and helps to give a nice sheen to your piece of meat when roasted. You can use up to ¼ c of sugar (use the lesser amount (2 tablespoons) for high temperature roasting since the brine can burn at high heats if you use too much sugar). You can use brown sugar or honey or other sweeteners also./span/lili style="line-height: 14px; text-align: justify;"span class="Apple-style-span" style="font-family: inherit;"Any combination of spices and herbs can be used to flavor the brine./span/li/span/ulspan class="Apple-style-span"/spanbr /div style="line-height: 21px; text-align: justify;"div style="text-align: justify;"span class="Apple-style-span"span class="Apple-style-span" style="line-height: 21px;"span class="Apple-style-span" style="color: purple; font-family: inherit;"Dry chicken marinade~/span/span/span/div/divspan class="Apple-style-span"/spanspan class="Apple-style-span" style="color: purple; line-height: 21px;"Ingredients:/spanspan class="Apple-style-span"/spanbr /divulspan class="Apple-style-span"li style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 21px;"span class="Apple-style-span" style="font-family: inherit;"2 tsp cayenne/span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; font-family: inherit;"span class="Apple-style-span" style="line-height: 21px;"2 tsp coriander/span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; font-family: inherit;"span class="Apple-style-span" style="line-height: 21px;"2 tsp garlic powder/span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; font-family: inherit;"span class="Apple-style-span" style="line-height: 21px;"2 tsp ginger power/span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; font-family: inherit;"span class="Apple-style-span" style="line-height: 21px;"1 tsp cumin/span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; font-family: inherit;"span class="Apple-style-span" style="line-height: 21px;"1 tsp salt or enough to flavor/span/span/li/span/uldiv style="text-align: justify;"span class="Apple-style-span"span class="Apple-style-span" style="font-family: inherit;"span class="Apple-style-span" style="color: purple; line-height: 21px;"Directions:/span/span/span/div/divspan class="Apple-style-span"/spanbr /divulspan class="Apple-style-span"li style="text-align: justify;"span class="Apple-style-span" style="color: #222222; font-family: inherit;"span class="Apple-style-span" style="line-height: 21px;"Mix all the powders and together in a bowl./span/span/li/span/ul/divspan class="Apple-style-span"/spanbr /div style="line-height: 21px; text-align: justify;"span class="Apple-style-span"span class="Apple-style-span" style="font-family: inherit;"span class="Apple-style-span" style="color: #222222;"~Check out the /spanspan class="Apple-style-span" style="color: purple;"a href="http://blessingsfrommykitchen.blogspot.com/2012/05/egg-puffs.html"egg masala/a/spanspan class="Apple-style-span" style="color: #222222;", used for my stuffing in the puffs/spanspan class="Apple-style-span" style="color: #222222;". A word of warning, the eggs get cooked further in the roasting (not much of a problem tastewise, I think). You may want to consider soft boiling them. A few tweaks/upgrades: I sliced in an extra onion, chopped up a tomato, which I wilted along with the first ingredients. The texture was also enhanced with sesame seeds tempered along mustard seeds, likewise I threw in ¼ c raisins (optional), ¼ c cashews (optional) towards the end. Finally, there is the ¼ c canned coconut milk plus ¼ c water combined, boiled with the rest of the elements to a thick gravy concentration. On many accounts, the gravy for this is made separately, here I just combined it all into one pot. /span/span/span/divspan class="Apple-style-span"/spandivdiv class="separator" style="clear: both; text-align: center;"span class="Apple-style-span"a href="http://1.bp.blogspot.com/-6OXRkJz51M/UKbVITKoQI/AAAAAAAADGA/hPpA1OI6Ww/s1600/ch1.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://1.bp.blogspot.com/-6OXRkJz51M/UKbVITKoQI/AAAAAAAADGA/hPpA1OI6Ww/s400/ch1.jpg" width="400" //a/span/div/divspan class="Apple-style-span"/spanspan class="Apple-style-span" style="color: #222222; line-height: 18px;"Not sitting pretty and most certainly odd. Eggs come out of bird, not go back in, right? Though one bite of this unparalleled piece of chicken awesomeness will transform you to think from the other end. Do yourself the favor and have a taste and see. iAnd,/i tell me I was right./spanspan class="Apple-style-span"divspan class="Apple-style-span" style="line-height: 18px;"span class="Apple-style-span" style="color: purple;"br //span/span/divdivspan class="Apple-style-span" style="line-height: 18px;"span class="Apple-style-span" style="color: purple;"North Kerala Style Chicken Roast~/span/span/divdivspan class="Apple-style-span" style="line-height: 18px;"span class="Apple-style-span" style="color: purple;"Ingredients:/span/span/divdivullispan class="Apple-style-span" style="color: #222222;"span class="Apple-style-span" style="line-height: 18px;"1 3-4 lb. whole chicken, cleaned and innards taken out/span/span/lilispan class="Apple-style-span" style="color: #222222;"span class="Apple-style-span" style="line-height: 18px;"1 part chicken dry marinade/span/span/lilispan class="Apple-style-span" style="color: #222222;"span class="Apple-style-span" style="line-height: 18px;"1 part egg masala/span/span/li/ul/divdivspan class="Apple-style-span" style="line-height: 18px;"span class="Apple-style-span" style="color: purple;"Directions:/span/span/divdivulli style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Brine the whole chicken in the flavoured brine in the refrigerator  4-6 hours or overnight. (Make sure that every part of the chicken is covered in the brine you can weigh the bird down with a clean plate so it is completely submerged.)/span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Discard the brine and dry the skin and inside of the bird with paper towels./span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Use your chicken marinade and rub onto all sides, all over the chicken, getting between skin and flesh as well./span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222;"span class="Apple-style-span" style="line-height: 18px;"Set aside for 2 hours./span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Preheat oven to 425°F./span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Stuff the egg masala into the cavity of the chicken lightly, eggs first, gently squeezing in only the few that fit. (you can serve the rest alongside the chicken), a bit of the onion mixture after that. Reserve the remaining gravy to pour over the bird after the final bake. Alternately you can close the openings with skewers or cooking twine. I do neither. /span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Roast on 425°F for 15 minutes./span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Reduce oven to 350°F and roast for an additional hour upto an hour and a half, loosely covering the chicken with foil. Done-ness should be when the internal temperature is 165°F, or the juices  run clear when you pierce the bird between the leg and thigh.  /span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Rest for approximately 30 minutes covered loosely in foil./span/span/lili style="text-align: justify;"span class="Apple-style-span" style="color: #222222; line-height: 18px;"span class="Apple-style-span" style="font-family: inherit;"Cover chicken with remaining curry gravy./span/span/li/ul/div/spanspan class="Apple-style-span" style="color: #222222; line-height: 18px;"The whole bird stuffing gala made me think it might end in another catastrophic conclusion. But no, this time, I brined for moistness and roasted to beautiful crisp skinned goldenness. Hands down, this was a best, one made to be revisited many times, year round. The recipe and the ingredients alone gave it first rate flavor dimension, but the bird itself moved up to the Sensational, enhanced specifically by it's method of preparation./spanbr /div style="text-align: justify;"span class="Apple-style-span" style="color: #222222;"span class="Apple-style-span" style="line-height: 18px;"br //span/span/divdivspan class="Apple-style-span" style="color: #222222;"span class="Apple-style-span" style="line-height: 18px;"br //span/spanbr /divdiv style="text-align: justify;"div class="separator" style="clear: both; color: #222222; line-height: 21px; text-align: center;"a href="http://1.bp.blogspot.com/-DxVHx63OGA0/UKbVItmZCUI/AAAAAAAADGI/hnIO4c8ZihY/s1600/ch2.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://1.bp.blogspot.com/-DxVHx63OGA0/UKbVItmZCUI/AAAAAAAADGI/hnIO4c8ZihY/s1600/ch2.jpg" //a/divI used 6 eggs, them providing an ample enough one meal for four. Tucked into this four pound chicken, the whole thing will make it to a couple of dinners or perhaps a dinner and smashing next day leftover lunch.br /br /Great thanks and many cheers to Audax for our challenge, running us through those drills and skills needed to make the ultimate brine and roast. Indeed, many of us, with Thanksgiving coming up in a few, will be heaving the long isighh/i of relief and igratitude/i to you, our roasted turkeys all ready, set to carve and done to faultless succulence. Hip, hip and hurrah!/divdiv style="text-align: center;"div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-0gBvGObl5Qc/UKVpL2kPiNI/AAAAAAAADEk/75p6AdT6PVQ/s1600/fl3.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://4.bp.blogspot.com/-0gBvGObl5Qc/UKVpL2kPiNI/AAAAAAAADEk/75p6AdT6PVQ/s640/fl3.jpg" width="412" //a/divspan class="Apple-style-span" style="font-family: inherit;"Decided to be inspired by nature for the day (?) Took some pictures on the whim, why not share? It could work as a peace offering to the Daring Cooks for my triple day late challenge entry. Sorry :-//spanbr /**br /span class="Apple-style-span" style="line-height: 18px;"span class="Apple-style-span" style="color: #0b5394; font-family: inherit;""When fear comes knocking at your door, send faith to answer." Joyce Meyer/span/spanbr /a href="http://www.mylivesignature.com/" target="_blank"img src="http://signatures.mylivesignature.com/54490/121/D2C98A4ADB473529CAD957AD431C581D.png" style="background-color: transparent; border-bottom-width: 0px !important; border-color: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-top-width: 0px !important;" //a/div/div/div/div

Ingredients

  • 2 tsp cayenne
  • 2 tsp coriander
  • 2 tsp garlic powder
  • 2 tsp ginger power
  • 1 tsp cumin
  • 1 tsp salt or enough to flavor

Directions

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