So, I had this whole chicken in my freezer for a while now.
There are so many things you can do with a chicken. I mean it like a lot of things. There are many different seasoning combinations you can add to chicken as well as different cooking techniques. By itself, chicken is pretty boring , but with a little creativity and some good flavor you can take some boring chicken and turn it into something really immaculate. Kind of what I did with this chicken recipe. I made a brine using some traditional seasonings and I added some red wine for a deeper flavor. I have done this so may times before and I just had to share with you how I add some flavor to my chicken so you can do the same at home. I love to brine my chicken whenever I can. Brine is basically a salty water solution that is used to soak meat. What happens is the meat cavity expand and absorb the salty liquid making the chicken juicy and flavorful. I don’t do this every time. Only when the mood is right.
Remember when I said early that you can get as clever as you want with chicken? Well I decided to make a blackened seasoning with a touch of brown sugar to let the seasoning become somewhat of a crust on the chicken as it is roasting. Yum-my! I had a friend who made this recipe and she absolutely loved it! She said that it was one of the best ways that she had eve made chicken. I am telling you this is a great way to take a plain ole chicken into something amazing! Also, you will need a food injector for this recipe. Good Luck!
Blackened Brown Sugar Cornish Hen
Ingredients
- 5 lb. Whole Chicken
- Ingredients- Brine
- 3 c water
- 1 c cooking red wine (I used a Burgundy which is a hearty red wine and great for cooking)
- ¾ c kosher salt
- ¼ c garlic salt
- 2 bay leaves
- Pepper to taste
- Dash of seasoned salt
- Ingredients Blackened Seasoning
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. paprika
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1/2 tsp. cumin
- 1/2 tsp. ground coriander
- 2 tsp. garlic salt
- 2 tbsp. brown sugar
Instructions
- Pre-heat oven to 400 degrees
- Take your bird and make sure that the cavity is cleared of the internal organs. Pat the bird dry. Mix all the brine ingredients together in a large measuring cup or bowl. Fill a flavor injector with some of the brine and begin to inject the bird in various places. You will not inject all the brine. Once you are finished injected the bird, pour half of what is left of the brine inside of the cavity leaving at least one of the bay leaves inside and pour the rest of the brine around the bird.
- Rub the bird with butter then mix all the blackened seasoning and rub it all over the bird. Make sure that you use all the seasoning.
- Place in oven within a roaster and allow to cook for 1 to 1 ½ hours.
- Once you have determined that you bird is finished, do not cut right away. Allow to sit for about 15 minutes to allow the juices to settle within the bird. We don’t want you to lose that entire flavor.
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