For THURSDAY June 30th CSA Week #6
Happy July 4th Holiday!
Weʼre delivering a day early this week because many of you
are taking Friday off to enjoy an extra long weekend.
Hereʼs one of many herbed brines for making bone-in chicken
juicy and delicious. We like it because the brine doubles as the
cooking liquid to tenderize the meat before grilling.
Using the best local butter you can find to crisp & finish the
chicken on the grill will enhance the flavor as well.
Brined & Herbed (Fall-Off-the-Bone) Crispy Grilled Chicken
1/3 C sugar (Or maybe Honey? Or Maple Syrup?)
1/4 C coarse salt
1/4 C black peppercorns, crushed & 1/2 tsp. ground pepper
2 1/4 C fresh basil leaves, torn & more for garnishing
(We havenʼt tried it yet, but we donʼt know why you couldnʼt use any combination of
herbs you enjoy - Rosemary, Thyme?)
4 lbs. bone-in, skin-on fresh organic chicken pieces
1 stick butter
Oil for brushing the grill grates
Flaky sea salt (Or something like Soy or Worchestershire Sauce if you prefer?)
Experiment with flavors you like and let us know. The 4 basic ingredients of
all brines are water, a sweet & a salty component of some kind & herbs.
" In a medium pot combine 6 C of water, sugar, coarse salt, crushed
peppercorns & bring to a boil. Remove from heat & add 2 C of basil leaves.
Let cool completely & refrigerate for 30 minutes.
" Bring chicken to a boil in liquid. Simmer until cooked through and each piece
registers 160 degrees with a meat thermometer inserted into thickest part. Transfer
chicken to a wire rack set in a rimmed baking sheet & let dry 45 minutes - 1 hour.
(Chicken can be prepared up to a day ahead, refrigerated and brought to room
temperature just before grilling.)
" In a small saucepan, melt butter & add remaining 1/4 C basil & ground
pepper. Ready grill for direct & indirect cooking, brush grates with oil. Grill chicken
over direct heat, turning occasionally & basting with basil butter, about 5 - 10
minutes until browned around the edges & crispy. Remove from heat & brush with
more butter, top with more herbs, sprinkle with salt &/or drizzle with honey! Serve.
Second Wind Organic Farm
Happy July 4th Holiday!
Weʼre delivering a day early this week because many of you
are taking Friday off to enjoy an extra long weekend.
Hereʼs one of many herbed brines for making bone-in chicken
juicy and delicious. We like it because the brine doubles as the
cooking liquid to tenderize the meat before grilling.
Using the best local butter you can find to crisp & finish the
chicken on the grill will enhance the flavor as well.
Brined & Herbed (Fall-Off-the-Bone) Crispy Grilled Chicken
1/3 C sugar (Or maybe Honey? Or Maple Syrup?)
1/4 C coarse salt
1/4 C black peppercorns, crushed & 1/2 tsp. ground pepper
2 1/4 C fresh basil leaves, torn & more for garnishing
(We havenʼt tried it yet, but we donʼt know why you couldnʼt use any combination of
herbs you enjoy - Rosemary, Thyme?)
4 lbs. bone-in, skin-on fresh organic chicken pieces
1 stick butter
Oil for brushing the grill grates
Flaky sea salt (Or something like Soy or Worchestershire Sauce if you prefer?)
Experiment with flavors you like and let us know. The 4 basic ingredients of
all brines are water, a sweet & a salty component of some kind & herbs.
" In a medium pot combine 6 C of water, sugar, coarse salt, crushed
peppercorns & bring to a boil. Remove from heat & add 2 C of basil leaves.
Let cool completely & refrigerate for 30 minutes.
" Bring chicken to a boil in liquid. Simmer until cooked through and each piece
registers 160 degrees with a meat thermometer inserted into thickest part. Transfer
chicken to a wire rack set in a rimmed baking sheet & let dry 45 minutes - 1 hour.
(Chicken can be prepared up to a day ahead, refrigerated and brought to room
temperature just before grilling.)
" In a small saucepan, melt butter & add remaining 1/4 C basil & ground
pepper. Ready grill for direct & indirect cooking, brush grates with oil. Grill chicken
over direct heat, turning occasionally & basting with basil butter, about 5 - 10
minutes until browned around the edges & crispy. Remove from heat & brush with
more butter, top with more herbs, sprinkle with salt &/or drizzle with honey! Serve.
Second Wind Organic Farm