The chicken cooked so nicely , looking tender and moist , well seasoned . A delicious meal you have prepared , a plate filled with tasty vegetables and a beautiful roasted chicken . Must not forget to mention the tasty gravy and that yummy toast , so good , most people will want more than two pieces .
Haha I know Lucy, I like bread much too much, in fact the smell of freshly baked bread is like an addiction to me. We had the Brined Chicken again tonight and it certainly didn’t disappoint. I’m actually looking forward to lunch tomorrow for the left overs . Thanks for watching and your lovely feedback. Do you feel any different, now you are another year older? Hope you had a wonderful day.;-))
@@CheekysKitchen I feel the same , I don't feel any older , laugh , laugh . Going out today and run some earners . A nice and good day to you my friend .
Thank you Lucy, stay safe and well Dear. Some of our states here have experienced some significant increases in Covid cases. Strict lockdowns, tracing and tracking , more deaths and vaccination issues have meant this nasty virus isn’t finished with us yet. I’m glad to hear you still feel as young as yesterday. Must’ve been that Delicious outdoor picnic you enjoyed. You and I are approaching an age making us pretty susceptible to infection. I hope you can get your errands sorted without incident. Take extra care Lucy, many of our recent cases are attributed to the Delta strain of the virus, it is very virulent and resistant to our vaccines thanks for watching.:-))
Fabulous! Can you use the pickling liquid-come-broth for anything once you strain it or does it have too much salt in it to be edible? Either way, it looks amazing. I will definitely give it a go. Thanks for sharing.
Ooops, sorry. Just saw it uses 100g of salt, definitely way too salty to use. Ignore my question, I answered it for myself. LOL Thanks Cheeky. Another question though. Could you substitute a different meat and say brine a piece of beef or pork I wonder….
Thanks Klara, nooooo discard them brine solution, way too salty. Mind you I have trouble discarding it because there is so much flavour there, it actually gets quite jellyfied when cold. The bonus here is, it tastes great cold too, not tough, stringy or dry like some day old cooked chicken can get. Glad you enjoyed the idea and thanks for watching.;-))
Haha I should’ve scrolled through the answers lol. Yes you can use any meat, big hit with Turkey, that breast can be a nightmare to keep moist. Pretty commonly used in the USA for all sorts of meats, for both roasting and smoking. Thanks for watching.;-))
Thank you Zendukai, considering the salt is going into the meat and obviously drawing out some of the natural moisture, this method retains more meat juice within the chicken than normal roasting. I haven’t cooked in a bag for years, I used to do it to try and keep the oven cleaner for longer. Yet to meet anyone who enjoys cleaning ovens. Nowadays I use the Foodi Or Foodi Grill and deal with the mess more easily as I go, plus I have a Pyrolitic Oven now, which makes life easier. I used to make my our pickling spice but my local fruit shop sells little jars of it and I’m happy with the mix. Can’t stuff a brined chicken unfortunately but I suppose you could make some stuffing and roast in the food in a small cake pan or foil dish, to serve separately like some American families do at Thanksgiving.;-)) that’d work I think. I’m sure Shelley’s seasonings would be great here too, that girl is a fabulous cook and so artistic with her presentation. Everything she cooks looks awesome!
@@CheekysKitchen yes, I cop a ribbing from my work mates when they 'gedda whiff' of Michelle's cooking when I take left overs in. We have and had a few different cooking contraptions over the years, Kleva this Kleva that lol, but finally found a frypan that hasn't stopped... not sticking, bloody brilliant pan. This Ninja foodi sounds pretty good, I'll have to see if she wants to get it and what we can dice to make room for it. Keep up the good work Cheeky.
Hey Cheekyricho. O my...🤤. You made it look so simple a recipe for which it is. Thank you so much for considering my recommendation, I appreciate that heaps. It worked so well for you as you have shown, absolutely delicious and moist 👍😁. I am going to do this again, maybe next week with a free ranger Chicken. I hope the viewers have a go at this and as one has asked, can this brine be used for other meats. Well yes.👍. I bought a mini pork shoulder roast which I'll dice up and make a slow cook apricot pork and cook the crackling seperately using a smoked oil and salt. Thanks once again for bringing to us your talent and wonderful simple recipes for us to admire and enjoy. ⭐😇
Thanks for your reply @John. Sounds like a great plan for your pork shoulder. I don’t have smoked oil but I do have some smoked salt, sounds like something that would be worth tracking down. Thanks for suggesting the chicken recipe also.
Thank you to you for the recipe suggestion John, it was really great and we’ve had it several times since in fact tonight I made it again. Brined it a lot longer snd the pickling spice really worked its way into the meat. Still fantastic and so juicy, I always brine food before I smoke it to help it hold its shape and enhance the flavour. This is a similar principle but using a whole fresh chicken and our home grown lemons adds an entirely different flavour profile. I’m always keen to share Ninja Foodi ideas, it helps my viewers get the absolute most out their appliance. Nearly kills me tipping out the spent brine solution as there is so much flavour and nutritional value in that super salty stock lol. Glad you enjoyed it and thanks for the recipe suggestion, I hope I did your idea proud. Your slow cooked apricot pork sounds pretty special, sometimes I grill fresh peaches or apricots with pork and have been known to baste pork chops with marmalade for that extra sweet flavour burst. Richo bought some raspberry balsamic glaze the other day, at Aldis, that is a really nice, very raspberry-y sensation. Thought I might drizzle some over waffles loaded with lemon flavoured ricotta and fresh berries. What do you think? A bit ‘out there’ lol Thanks for the great feedback and for watching.;-))
Klara, John has quite a compact kitchen. He would swoon over yours I’m sure. I had some Apple Wood Smoked salt, I was liberated if that grrr, I have some liquid smoke which is obviously not really food but it does impart a smoky flavour. Next time I’m smoking something I’ll include some oil into the smoker, see how that goes. Thanks for watching.;-))
@@CheekysKitchen I too like to marinade pork chops, last week it was a marmalade sweet and sour 50/50 mix. Nice charded edges on the fat with a mildly sweet flavour. They really needed more time in the marinade for extra flavour. Damn..! I've scratched my ninja foodi cooking pot to the metal. A cooking mishap and a senior's moment, the damage was done. A stainless steel pot is available from the U.S @ around $100 posted or less, or an original from ninja $40 odd delivered. I think a SS would be great, but not so non stick. I also would like a Sear and Sizzle grate. Another Foodie Tuber (Scott Cooks) uses one regularly. Great reviews for them. It was a pleasure to share my suggestion with you and now others as well. I'm glad you're using it, several times now and with great success. I too think what a waste "Sigh" as the liquid is poured down the drain, but what can you do... It's a Dead Sea salty chicken contaminated liquid. I had a chuckle 😆 when the lemon halves fell out of the roasted chicken... The chicken that keeps on giving I thought 😄. How's your mum and Richo's sister getting along?
Thank you Anne-Marie, it’s a great simple recipe, takes a little time to forward plan but definitely worth the effort. Glad you enjoyed it. Thanks for the nice feedback and for watching.;-))
