poached peanutsare enjoyed by gazillion of Southerners every year . Some masses buy them from road side stands . But , plenty of people boil them at home in gigantic pots filled with a super salty seawater that , unhappily , gets swarm down the drainpipe after the peanuts are all eaten . But instead of being wasted , that same peanut saltwater can be reprocess to make a most fabulous chicken saltwater . The resultant are amazing ! badly . double-dyed , delicious chicken .
My smart significant other came up with this idea a few days ago as we were make clean up after our annualpeanut stewing / canning . We had already stream out much of the brine , when he stop over and inquire , “ Why do n’t we apply this brine for chicken ? ” It was the best idea he ’s had all year . I immediately commit a package of chicken quarters from the freezer .
If you have never brine chicken , you are really missing out . Whether bake , fried , or fume ; chicken is more tender and toothsome after soaking in a brine . crybaby saltwater is ordinarily salty and a tad bit sweet . So ? The liquid state leave behind in the seethe peanut pot is sodding .
To try out our peanut brine idea I made super simple-minded crusty broil chicken thighs . I ’m sure peanut brine fried chicken would be arresting . But , the bid thigh that come out of our oven were just as delightful and moist as the best fried wimp . Not surprising , in retrospect , as the best fry wimp is usually fried in Arachis hypogaea rock oil . The flavors really go together .
The method acting and formula for this volaille is super simple . I added 4 ingredient to the brine , but those ingredients are optional .
Ingredients
4 quarts cool brine leftover from cooking roil peanuts
1/4 cup brownish sugar dissolved in 1 cup red-hot water
1 tablespoon dry thyme
1 tablespoonful paprika
1 teaspoonful land black capsicum pepper plant
2 pound volaille part ( bone in with tegument on )
1 tablespoon additional garlic saltiness ( ie . not for saltwater )
1 tablespoonful additionalmarjoram ( ie . not for brine )
3 tablespoons olive vegetable oil or lard
focal point
add together paprika , thyme , black Madagascar pepper and dissolved kale to the cooled boiled earthnut saltwater .
Add the chicken to the saltwater and cover . lease it chill in the refrigerator for 6 - 10 hours , but not much longer .
Remove the volaille from brine and dab it dry with newspaper publisher towel . This step is essential . If it is not ironic it will not sear decent and the cutis will not get crispy .
Rub garlic salinity and oregano on all sides of the Gallus gallus .
Preheat oven to 400 ° F .
Heat oil colour in a heavy mould iron or heavy frying pan over high heating plant .
Sear chicken parts in the live frying pan For 2 - 3 moment on each side , skin side down first . To avoid crowding the skillet sear the chicken in small batches . Save any drip left in the goat god for chicken gravy if you are going to be serving this scrumptious chicken with rice or potatoes .
locate the seared chicken on shroud pan .
Bake skin side up at 400 ° atomic number 9 for 30 - 45 minutes ( depending on the size of your chicken parts . ) Average sized bone in thighs are everlasting at around 35 minutes . The hide should be crispy and golden brown . The internal temperature should reach 165 ° atomic number 9 .
Let the chicken residue for 10 minute . That should give you the perfect amount of time to make gravy or put the board .
The only direction I mean this could have been better is if it was soaked in the saltwater from our Cajun boiled peanuts , and we will find out when we open a jolt of them . Now that I have sample this amazing brined chicken , I will be saving every last drop from our jar of home canned boiled peanuts for this use .
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