Late Night Coffee Brined Chicken

By • April 21, 2011 • 162 Comments

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Author Notes: Early in the week, I knew I wanted to combine coffee and orange. Yesterday, after sitting in my fridge defrosting for a day and a half, my whole chicken whispered to me "it's now or never." Since it was Wednesday, I did not have time for an overnight brine, so turned to Michael Ruhlman's quick brine. Substituting hot, freshly brewed coffee for water, I added cloves, star anise, whole black pepper and fresh oranges to the brine. Okay, brine finished, now how to proceed? A while back, I adapted Jamie Oliver's Chicken in Milk recipe and remembered how incredibly tender the finished chicken turned out. This time, with the coffee brine, cooking the chicken in milk seemed to make sense, and just to round out the coffee-milk pair, I rubbed the brined chicken in brown sugar before browning in a little butter. I was curious to see how it would turn out, and frankly a little nervous. When I took the chicken out at midnight, after an hour and forty minutes, the chicken was dark, splitting and sitting in a pool of rich sauce. Although not the prettiest bird I’ve ever seen to come forth from the oven, it was rich and flavorful, extremely tender (falling off the bone!) with sweet and smoky undertones. - gingerroot
gingerroot

Food52 Review: We nicknamed this recipe "Breakfast Chicken," since it includes all three arms of the morning triumvirate: coffee, orange juice and milk. Like pork braised in milk, gingerroot's roast chicken emerges from the pot tender and melting, and it has a beautiful burnished exterior wherever the skin hasn't been submerged in the liquid. The spiced coffee and orange brine infuses the meat with a smoky fragance -- the flavor is subtle but discernable, and unlike anything we can recall. - A&MThe Editors

Serves 4

For the Chicken

  • 1 4 -5 lb whole organic chicken
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons unsalted butter
  • 2 cups 1% milk

For the Coffee brine

  • 1/2 liter hot, freshly brewed bold coffee
  • 3 ounces kosher salt
  • 2 teaspoons whole black peppercorn
  • 3 star anise
  • 1 teaspoon whole cloves
  • 2 juicy navel oranges, halved
  • 15 ounces ice
  1. Combine salt, peppercorns, star anise, and cloves in a small pot. Lightly crush spices with the back of a large spoon. Squeeze orange halves over mixture, and then add halves. Pour hot coffee over mixture, stir and cover pot with lid. Allow brine to steep for ten minutes.
  2. Meanwhile, pat chicken dry, removing giblets and neck. Place chicken in a 2 gallon sized zip lock or other plastic bag.
  3. Place the ice in a large bowl. Add coffee brine and stir until ice melts. Pour brine in bag with chicken (including oranges), seal and allow mixture to sit at room temperature for two to three hours. Then pat chicken dry and let it dry out for an hour in a bowl placed in the refrigerator.
  4. Preheat oven to 375 degrees F.
  5. Remove chicken from refrigerator, pat dry and rub both sides with brown sugar.
  6. Heat butter in a Dutch oven over medium heat, brown chicken on both sides. Add milk, cover, and transfer to oven. Cook for an hour with the lid. Remove lid. Continue to cook for another 30-40 minutes, or until internal temperature of chicken is 165 degrees.
  7. Pull meat off the bones and serve with wilted greens and rice. Be sure to spoon some of the sauce over the meat, if desired.
Jump to Comments (162)

Tags: chicken, coffee, savory

Comments (162) Questions (3)

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11 months ago Toni6

Absolutely divine! I had the time to follow the process and took the result to a picnic at the outdoor picture theatre last night!
everyone was impressed and I have passed the recipe on.
I'm cross with myself for discarding the left over marinade though. I know salt prevents spoilage so I wonder if I could have recycled it somehow. Any ideas?

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11 months ago gingerroot

Thanks for letting me know! So glad you enjoyed it.

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11 months ago DogLick56

Thank you, gingeroot. I appreciate your explanation....not to mention your quick response! It is something I will definitely try - though I think I will take the time to do it overnight in the fridge. Thank you - and I'll let you know how it turns out. Very intriguing recipe!

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11 months ago DogLick56

Is no one else concerned with the chicken sitting - raw and brining - at room temp for 2-3 hours? Sounds like an opportunity for a bit of food poisoning to me. I would like to make this chicken dish for tomorrow evening, but my concern about food safety and Gail Williams' comment about pumpkin spice has me concerned. Thoughts?

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11 months ago gingerroot

Hi DogLick56, You are definitely not the first one to have this concern - in fact, before I made this, I would have called anyone crazy if they told me to let it sit out for 2-3 hours. I'm reposting my response to crazbs - which can also be found at down at the bottom of this page of comments: Here's my rationale for this recipe. I knew I wanted to try a coffee brine but did not have the time to do it overnight (the posting deadline for this particular contest was early the next day Hawaii Standard Time). So, I did a quick internet search to see if there was a "quick brine" recipe that I could adapt. I found Michael Ruhlman's Quick Brine recipe for chicken: http://ruhlman.com/2010.... Since I'm somewhat of a novice when it comes to brining, I trusted his expertise and knowledge of cooking and food safety. If you read through the comments on his recipe, you'll see that there are other people that question letting the chicken sit out for 2-3 hours and his rationale is that if you start with a good quality chicken, that, plus the double strength salt brine, plus the fact that you are thoroughly cooking the chicken, any potential danger of bad bacteria is not a concern. However, if you still feel uncomfortable, I'd say brine it in the fridge and let me know how it turns out! A number of others have brined in the fridge with good results. As for pumpkin pie spice, I definitely did not taste that when I made it, but everyone's palate is different. Hope you enjoy it if you try it!

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11 months ago rhion

There is no rule that says you can't brine the bloody thing in the fridge. However, if you are cooking something up to temp, then the amount of time to breed bacteria isn't going to be so important since it's only long enough to bring the chicken up to room temp. Additionally, salt is anaerobic. Antibacterial. If you are properly brining something, you should darn well be using enough to render up to 4 hours of time sitting (COVERED - common sense here folks) so negligible that only those with a compromised immune system should have any room to worry.

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11 months ago francesca

kudos to you I am a chef and I often do my bringing this way you just have to know that salt is and was a traditional way to preserve foods and meats including poultry, from hundreds of years prior. try it you will be amazed how safe it is

Stringio

11 months ago Valerie Delisle-gagnon

wow really good I loved all the spicy flavours ! And all those brilliant techniques to cook a chicken I didn't know about ! thanks a lot !

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11 months ago gingerroot

Thanks so much for letting me know, Valerie! So glad you enjoyed it.

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about 1 year ago MaXX

I am trying this recipe for the second time... I was unable to find Star Anise in my area so I used anise extract it has worked well for me. I am doing the over night suggestions but with skinless boneless chicken breasts... I will let you know how it turns out.

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about 1 year ago Gail Irene Williams

I tried this recipe last night. What a disapointment! So much time and money (organic chicken 18 bucks, whole foods) spent on a bad recipe. Tasted like star anise and cloves. No orange flavor no coffee flavor, just a mess of pumpin spice on my chicken. Just awful.

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about 1 year ago gingerroot

So sorry to hear that it did not turn out for you. Thanks for letting me know.

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over 1 year ago crazbs

Not even close! I think the milk action and roasting in the oven are what make this recipe so wonderful. Doing it this way makes it super moist and gives it a ton of flavor. Also, I mix up some flour and water and make gravy with the broth which everyone loves. I'm sure the chicken would be good done on a rotisserie, it just wouldn't be the same end result as the original.

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over 1 year ago mike

How would recipe work on rotisserie or BBQ w/out the milk action?

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over 1 year ago Wendall

Truly delicious - softly and gorgeously aromatic. The chicken was incredibly moist and succulent and the coffee and orange were subtle flavours that, unless you knew they were there, you'd probably struggle to identify separately, but together made the most sublime taste and aroma. This recipe is definitely a keeper. Thank you for posting it!

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over 1 year ago Lucy

Loved this recipe and the left-overs that have been savoured and passed around for others to taste and everyone's conclusion was: delicious!

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over 1 year ago gingerroot

Thanks for letting me know, Lucy! Glad everyone enjoyed it.

Leah_and_josh-1059

over 1 year ago pigisyummy

i made this the other night and replaced most of the milk with coconut milk. I also put it on a rack under the broiler for five minutes to brown any skin that didn't get browned. it was amazing!

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over 1 year ago LE BEC FIN

pigis, I def am going to try this version and your coconut milk version- brilliant ;th you!

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over 1 year ago gingerroot

Ooh, coconut milk does sound good!! And I love that you crisped/browned up the skin under the broiler. Thanks so much for letting me know.

Leah_and_josh-1059

over 1 year ago pigisyummy

gingerroot, I'm wondering if you think this can be made in a 2 1/2 deep roasting pan. I'm currently living in a temporary, furnished apt so this kitchen is not well stocked vessel-wise and the first time I made this was in a stainless steal pot that was probably only a half inch wider and taller than the bird itself, so I'm sure the liquid came up higher than it would have in a wider and possibly shallower dutch oven. I want to make this for a dinner party, which would mean making 2 birds and the only thing I have that can accommodate that is the roasting pan. How high up on the birds should the liquid be as you've designed it? Also, the roasting pan is without a lid, so I was just going to seal with foil. You think that would work? thx!

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over 1 year ago gingerroot

Hi pigisyummy, Hm. I think the liquid came up about 1 1/2-2 inches (total approximation as I have not made this recipe in a while). My only worry would be that if your chickens are significantly higher than the pan, if you cover the pan with foil, it will stick to the chicken. What if you spatchcocked the birds so they'd be compressed in the pan? The cooking time would be significantly shorter but given your pan situation might work better. I don't see why sealing the pan tightly with foil would not work -- in any case, please report back if you do try two birds in a roasting pan...I'd love to know the result! Glad you enjoyed the recipe!

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almost 2 years ago Charles in Phila

I am kosher and cant mix milk with meat or poultry. Do you think I could try soy milk?

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almost 2 years ago rhion

You could, but it won't taste like anything.

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almost 2 years ago Julie Eldridge

Made this for my family after seeing the recipe on Yahoo. This was perhaps the juiciest, most delicious whole chicken I've had in quite some time!!! The next day I used the leftover chicken to make chicken salad and let me tell you, that was some amazing chicken salad!!! Absolutely loved it, plan on making it again in the near future!

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over 1 year ago gingerroot

Thank you for letting me know, Julie! I'm thrilled you enjoyed it twice...I bet it would make tasty chicken salad. Will have to try that next time. Apologies for the very belated response...I'm only seeing this now.

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almost 2 years ago Garry Higgins

Perfect Rhion. Thank you. The chicken is relaxing in the brine right now and will continue to do so for the next 24 hr. Excited to see how this turns out. Thanks for all your help.

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almost 2 years ago Garry Higgins

Thank you for the responses. Can i let this brine sit overnight if I wanted to?

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almost 2 years ago rhion

Depends on whatcha mean: If you mean just the coffee/spice brine without the chicken, you can let it sit for a week or so in the fridge without worry. Probably longer, but I wouldn't let it go quite that long. If you mean with the chicken in it, then please, by all means, let it sit/soak for a day or two to get the full flavour into the chicken. Just make sure the container is covered, and you let it sit in the fridge rather than a counter top (just covering bases here)

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almost 2 years ago Bevi

A starch that will absorb the sauce? GR suggests rice. You could also make couscous, quinoa, any type of rice. She also suggest wilted greens - maybe kale collards, swiss chard or spinach?

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almost 2 years ago Garry Higgins

Any suggestions on what to have with this. Please?

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almost 2 years ago rhion

I used asparagus, nice and crunchy with a little lemon and black pepper and butter. Then half a sweet potato with just a drizzle of honey on it. And for fluffy starch the gravy was added to Israeli style couscous.

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almost 2 years ago gingerroot

Hi Garry, Sorry my reply is late. The savory sauce would pair well with any starch - next time I make it I may serve it with potatoes. Roasted vegetables would also be a good match. Whatever you decide, I hope you enjoy it!

Stringio

almost 2 years ago Mandie Riggs

How does the brine melt the ice?

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almost 2 years ago Zon

The brine has hot coffee in it.

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almost 2 years ago danielledittmar

What a great recipe! I made this for my family and friends this week and it was a hit. We did not use the gravy; the chicken was amazing on its own. I received tons of compliments on the moistness of the bird. Thank you for sharing this amazing recipe.

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almost 2 years ago gingerroot

You're welcome, danielledittmar! I'm thrilled you all enjoyed it. Happy Holidays!

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almost 2 years ago rhion

I made this, but of course with some modifications. I cold brewed my ESPRESSO, brined overnight - AND I rubbed fresh coffee grounds into the chicken before putting it in the brine. Thus far it is yielding two gorgeous cornish hens that smell heavenly. I am also using buttermilk instead of straight milk for the milk part of the recipe, which means I was able to add a bit of the brine to milk without fear of curdling.

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almost 2 years ago gingerroot

I love your modifications, rhion, and will have to try the cold brew route next time. Thanks for letting me know and happy holidays!

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about 2 years ago crazbs

Great Gingerroot, thanks for getting back to me. I will try it in the fridge(especially since it is well over 90% where I am most days)and let you know how it turns out. What do you think of doing it in the fridge overnight if you have the time? Do you think that the coffee would make it bitter if it was left to brine for that long? Thanks for your help!

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about 2 years ago gingerroot

Hi crazbs, I'm so glad you are going to try it! The question of letting it brine overnight has come up before. I've never done it myself, and also worried that it would be too bitter as a result. However, check out brainsausage's comments below...seems like it's worth a try!

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about 2 years ago crazbs

I know that you can brine it in a cooler or in the refrigerator but this recipe specifically says to let it sit at room temperature for 2 to 3 hours. It seems like the person that came up with this recipe must have had a reason for that but it just doesn't sound safe. I'm wondering what their reasons would be for not doing it in the refrigerator.

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about 2 years ago gingerroot

Hi crazbs! Sorry I didn't reply yesterday - I'm up to my chin in chaotic holiday preparations - anyway, here's my rationale for this recipe. I knew I wanted to try a coffee brine but did not have the time to do it overnight (the posting deadline for this particular contest was early the next day Hawaii Standard Time). So, I did a quick internet search to see if there was a "quick brine" recipe that I could adapt. I found Michael Ruhlman's Quick Brine recipe for chicken: http://ruhlman.com/2010.... Since I'm somewhat of a novice when it comes to brining, I trusted his expertise and knowledge of cooking and food safety. If you read through the comments on his recipe, you'll see that there are other people that question letting the chicken sit out for 2-3 hours and his rationale is that if you start with a good quality chicken, that, plus the double strength salt brine, plus the fact that you are thoroughly cooking the chicken, any potential danger of bad bacteria is not a concern. However, if you still feel uncomfortable, I'd say brine it in the fridge and let me know how it turns out! I hope you enjoy it. Happy Holidays.

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about 2 years ago Scootermama

Or brine it in a cooler if the bird is still somewhat frozen. We do this with turkeys. Gotta try this, it sounds fabulous!

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about 2 years ago gingerroot

Thanks, Scootermama! Hope you enjoy it if you do. Happy Holidays!

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about 2 years ago crazbs

Leave chicken at room temperature for 2 to 3 hours?? This goes against everything I have ever heard about safely handling chicken. Also, I have always heard that if you are going to brine something for that long you should do it in the refrigerator so can you please tell me why this is safe. The recipe sounds great and I would like to try it but this concerns me.

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about 2 years ago Warp10Len

Assuming the bird had been refrigerated up until the time you begin working with it, two hours at room temperature is fine -- even under the stringent requirements of the USPHS Code. Three hours, however, is not kosher (or legal).

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about 2 years ago axeman1968

saw this recipe on yahoo and came on to this site for a better look. Do you cook the chicken in just the milk and butter or do you add the coffee brine when you cook as well. Really looking forward to trying this recipe. Really unique and sounds really yummy.

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about 2 years ago gingerroot

Hi axeman1968, you brine the chicken in the coffee mixture, discard the brine, allow the chicken to dry out uncovered in the refrigerator and then brown it in the butter and cook it in the milk. I hope you enjoy it if you give it a try. Happy Holidays!

Stringio

about 2 years ago denice.leavitt

I'm sorry I'm not a professional cook. Just your average "Joe". Saw this recipe on yahoo. Thought about trying it. Then I read the ingredients. Is there a reason it is not standard throughout? American, then metric, cups then ounces. What's up? No longer interested

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about 2 years ago gingerroot

Hi denice.leavitt, Thank you for your comment. I understand where you are coming from. I adapted the brine from Michael Ruhlman's recipe here: http://ruhlman.com/2010... and was posting it at the last possible moment to get it in before the contest deadline. Had I had more time, I would have definitely gone back through and standardized the ingredient amounts - unfortunately once a contest closes, editing is no longer possible. In the Food52 Vol. 2 cookbook (which recently came out), the measurements are standardized - 1/2 cup kosher salt, 2 cups hot coffee, 3 cups ice cubes...If you change your mind, I hope you enjoy it.

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almost 2 years ago rhion

The conversions are super easy to do in your head, and honestly, unless someone is baking pastries or souffles, exacting measurements aren't truly necessary. Even the 'average Joe' cook should be able to smell things and see if it smells like it would go well together. As we always said in my household 'the nose knows'. Listen to that more than a worry over conversions, otherwise you just take out the fun and creativity in cooking. Cooking is, and should always be, a cross between science and art, working and building upon preferences. Please don't let the issues with conversion be the single snafu that sends you away, because you've got no idea what you're missing out on.

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about 2 years ago rtkchanga

I'd love to try this using a Romertopf clay baker. I'd probably cook it at 400 degrees for 50 minutes or so. It's got me thinking.

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about 2 years ago gingerroot

What a great idea, rtkchanga! Let me know how it turns out.

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over 2 years ago brainsausage

Oops! That should say 1 cup to every two gallons! Sorry!

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over 2 years ago brainsausage

Although I haven't tried this recipe yet(and it sounds quite intriguing btw), I have some minor suggestions. I spend a good amount of my time managing a restaurant kitchen spearheading the brining/curing/meat manipulation side of things. In my experience a good 24-48 hour brine on whole poultry adds an amazing amount of flavor and juicyness, as the salt performs it's cell osmosis magic and fills the birds full of goodness. In regards to your concerns with acidity- try cold brewing the coffee(steep over night), it produces a profoundly lessened acidity and heightens the subtle background notes of the brew. Lightly heating the cold brewed coffee with the other ingredients will help infuse the flavors. Im fairly certain you could maintain the same ratios. Also -I've found a cup of salt to a gallon of brine is a pretty favorable scale, as you might have to have to adjust for the lack of ice. Hope this helps! Thanks for sharing your creations, and I look forward to trying this recipe:)

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over 2 years ago gingerroot

Thanks, brainsausage! I look forward to making this with your suggestions. Hope you enjoy it if you give it a try.

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about 2 years ago Warp10Len

Salt tames the bitterest of coffee brews. Use up to .5 gm salt per 2 gal coffee.

Smokin_tokyo

almost 3 years ago BoulderGalinTokyo

I made this last night and it was Wonderful! Such an imagination, gingerroor, coffee and oranges are my new love. Thank you for a great recipe.

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almost 3 years ago gingerroot

So glad you enjoyed it, BoulderGalinTokyo! Thanks for letting me know.

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almost 3 years ago LE BEC FIN

p.s. have you tried brining it longer, and if so, how did that change the flavor?And...(trying to think outside of the box, as you have) I wonder what it would be like to sub the star anise and clove with cumin?..... hmm, coffee and cumin? thanks again.

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almost 3 years ago gingerroot

I have not tried brining it longer...my only concern would be that coffee might make it bitter in an unpleasant way. Using another spice combination (I've made an unbrined milk braised chicken with black cardamom and coriander http://www.food52.com/recipes... and love your idea of clove and cumin) could be phenomenal. Keep me posted!

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almost 3 years ago LE BEC FIN

gingerroot, i have just discovered this recipe and am most intrigued. Would you plse tell me about the milk component ? >> I am a big fan of the Pork cooked in Milk in paula wolfert's Cooking of SW France, but that milk cooks down, with the mirepoix of carrot and leek, and gets pureed and served as a thickened sauce over the pork. Does your milk cook down to make a thicker sauce or do you toss it/reuse it? Had you considered a carrot/leek (or other) base under the chicken? what innovative thinking on your part!

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almost 3 years ago gingerroot

Hi LBF, Thanks for your comments! I've never made Paula Wolfert's milk braised pork, but I can tell you that I have always used the milk/drippings, whether simply spooning it on the meat from the pot or making a nice gravy. It has such great flavor. I had not considered a vegetable base under the chicken but I would imagine that it would work in the same way - that you could puree it after for a lovely sauce (though you might want to separate out some of the excess fat). You have me curious now, and I think I'll try adding some leeks under the chicken the next time I make it! Thanks again and Happy New Year.

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

Gingerroot, made this for 2nd time last night. I liked LBC suggestion of adding leeks and carrots under the chicken (leeks baked in cream are wonderful) so I tried it. But halfway through the baking I realized that the chicken is supposed to be cooking in the milk, not sitting on veggies. So took it out of oven and stuffed leeks around the chicken and put carrots on top. Returned to oven, It turned out Ok, leeks were good, but carrots were still hard. I think it was best done as gingerroot originally wrote the recipe. Keep chicken in milk and maybe add leeks around edges if they fit in the pan, definitely chicken not on top.

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over 2 years ago LE BEC FIN

thx, galin, both for the helpful report and the reminder that this recipe is in my 'to do' group!

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over 2 years ago gingerroot

Hi BGT! So happy you made this for a second time. Thank you for your update using leeks and carrots. Next time I may just add some leeks!

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over 2 years ago gingerroot

Hi LBF, I'd love to hear what you think if you give this a try!

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about 3 years ago AmyRuth

walking out the door, buying a chicken, looking forward to dinner...... Thank you very much!

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almost 3 years ago gingerroot

Hi AmyRuth, I'm so sorry I missed your comment. I hope you enjoyed the chicken...Happy 2012!

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over 3 years ago jonahgail

I have been dreaming about this recipe since you posted it, and the chicken defrosting in my fridge whispered the same thing to me "it's now or never". So despite the blistering heatwave, I turned on the oven and brined me a bird.....and, WOW, was it ever worth it ! (And, as an added bonus, the stock made from the carcass was also amazing !)

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over 3 years ago gingerroot

Thanks so much for letting me know, jonahgail! I'm happy you made it and enjoyed it, in spite of the weather. I made it again about a month ago and found that making gravy from the drippings is a great way to serve up any leftovers the next day. I have yet to make a stock from the carcass...will have to try that next time.

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over 3 years ago nicci

Hello! I've really enjoyed reading your recipes and I'm also located in Hawaii. I made this Saturday with some Valencia oranges and it turned out really nicely, although I overcooked the chicken a bit (maybe because my bird was on the small side). It reminded me of a more refined shoyu chicken, and I mean that in a very good way. Thanks for sharing your recipes and congratulations on the win!

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over 3 years ago gingerroot

Thank you, nicci! I'm thrilled you tried it and enjoyed it. Where in HI are you? I love the refined shoyu chicken analogy - I had not thought of that, but now am inspired to tinker with shoyu chicken by adding fresh orange (either juice or zest)!

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over 3 years ago clownhorn

This was seriously so good. And super easy too! I served it with wilted chard cooked in walnut oil. Awesome

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over 3 years ago gingerroot

Thanks so much, clownhorn! I'm really happy you enjoyed it - I love how easy it is too. And wilted chard with walnut oil - yum! I'll definitely have to try that.

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over 3 years ago Angela

this dish was so yummy! we doubled everything and managed to squeeze two four-lb birds in a big dutch oven. chicken turned out moist and spicy and perfect served with absurdly addictive asparagus and cappuccino cheesecake dessert. thank you gingerroot!

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over 3 years ago gingerroot

What a great menu! Good to know you can double everything and cook two birds at once. I'm thrilled you enjoyed the chicken, Angela! Thanks for letting me know!

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over 3 years ago ENunn

gingerroot! Can't wait to try this one. Congratulations--just gorgeous.

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over 3 years ago gingerroot

Thank you for your lovely comment, ENunn! You are so kind.

Lorigoldsby

over 3 years ago lorigoldsby

Congrats gingerroot! I was looking through your archives--you've built an amazing arsenal of dynamite recipes! You've become one of my "go-to" cooks for inspiration! Move over Nigella and Alice....

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over 3 years ago gingerroot

Thanks, Lori! You are waaay too generous!!

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over 3 years ago Carmas

I can hardly wait to make it for the spousal-unit. Congrats G'Root!

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over 3 years ago gingerroot

Hope you and the spousal-unit enjoy!! Thank you!

Steve_dunn02

over 3 years ago Oui, Chef

Sweet, smoky and falling off the bone....works for me. Congratulations on your win, gingerroot! - S

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over 3 years ago gingerroot

Thank you so much, Steve! I appreciate it!

Bike2

over 3 years ago Sagegreen

Congrats on the win, gingerroot. Wonderful recipe as usual!

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over 3 years ago gingerroot

Thank you, Sagegreen! It's been an amazing day!

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over 3 years ago Pamela's Kitchen

Congratulations! Such an interesting, creative recipe! I WILL be making this soon!

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over 3 years ago gingerroot

Thank you! I hope you enjoy it as much as we did.

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over 3 years ago gingerroot

WOW!! Oh my goodness, thank you all so much for your support and lovely comments! As usual, I'm late out the door with my son, but you have all made my week!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on the win, I can't wait to try this. The combination of spices and coffee as a brine is ingenious,

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over 3 years ago gingerroot

Thank you, sdebrango! I would love to hear your thoughts, if you do!

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over 3 years ago MotherWouldKnow

This recipe sounds like a winner for a lot of reasons: 1) easy (always important), 2) scrumptious (I can almost smell the roasted chicken as I write this) 3) realistic time-frame for prep (With the shorter brining time than most brined-poultry recipes, it's do-able for the folks like me who can't get it together to prepare a brine the night before), and 4) off-beat enough combination of ingredients to be memorable.

Will definitely try it, hopefully this weekend.

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over 3 years ago gingerroot

Wow, thank you for your kind and thoughtful comments! I look forward to hearing back from you, if you try it.

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over 3 years ago wssmom

Congratulations on a yummy recipe!!

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over 3 years ago gingerroot

Thank you so much wssmom!

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over 3 years ago gingerroot

Thank you so much wssmom!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Toot, toot hooray for gingerroot! Way to go Jenny! This is just such a fabulous and creative recipe!

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over 3 years ago gingerroot

Thank you Emily! That means a lot to me.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Woohoo gingerroot! Congratulations on a fabulous recipe!

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over 3 years ago gingerroot

Thanks, mrsl! You are the best.

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over 3 years ago inpatskitchen

Congrats on the win gingerroot! Your recipes are always so lovely!

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over 3 years ago gingerroot

Thank you so much! I appreciate your kind comment. It was a thrill to see my grandmother's potato salad on your blog!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats on your win! I love this recipe!

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over 3 years ago gingerroot

Thanks so much, hardlikearmour! I can't wait for you to try it. : )

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over 3 years ago EatArt

Tia Maria instead of brown sugar, yum. Grated unsweetened chocolate, gild the lily. Original or gilded, either way, beautiful recipe. Thanks gingerroot!

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over 3 years ago gingerroot

Wow, EatArt, now you're talking! Thank you for your lovely comment and I hope you'll try this out (original or gilded - heck, I might just make the gilded version - what a chicken that would be) and let me know what you think.

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over 3 years ago Witzbold

This recipe sounds great! Will try it out! Nice to see recipes from another Hawaii local!

You wouldnt happen to have a published cook book or something would you?

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over 3 years ago gingerroot

Thanks for your nice comment, Witzbold! I do hope you give this a try and report back. Where are you originally from? Nope, no cookbook, but it is a lovely thought...

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over 3 years ago Witzbold

Am from Oahu originally! Was pointed to this recipe by a Mr. R. Kessner.

Will be sure to write back once I test this recipe out. Hopefully will be able to prepare it at a friends lodge, as they have a much more well stocked kitchen than my own.

Do hope you will get the opportunity to do a cookbook, even a digital one would be great, for all of us who use smartphones in the kitchen. (Accident waiting to happen I know haha)

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over 3 years ago kmartinelli

Another amazing, creative recipe gingerroot! Congrats, well deserved!

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over 3 years ago gingerroot

Aw, thanks k! I hope you try it, the flavors come together in a rich, unexpected way.

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over 3 years ago monkeymom

So creative! Way to go gingerroot!

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over 3 years ago gingerroot

Thanks so much, monkeymom!

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over 3 years ago Kayb

Can't wait to try this!

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over 3 years ago gingerroot

Thanks so much, Kayb! Would love to hear your thoughts when/if you do try it.

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over 3 years ago mjlandry

Wow I love this recipe! I can't wait to make this for my friends. Very creative and original. I do steak with coffee but would have never thought of doing chicken. Thanks!

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over 3 years ago gingerroot

Thank you, mjlandry! I was curious to see how the flavors would work together and really happy with the result. Hope you try it!

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over 3 years ago Table9

Congrats gingerroot! This dish is as always creative and so special.

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over 3 years ago gingerroot

Thanks, Table9!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hurrah gingerroot!!!! What an absolutely inspirational and creative dish! Yum.

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over 3 years ago gingerroot

Thank you for your kind words, fiveandspice! I'm over the moon.

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over 3 years ago gingerroot

Wow, thanks so much, everyone! There are so many amazing and talented cooks here, it is really humbling and an honor just to be a finalist. I'm on my lunch break, but what an amazing way to start off the day. Definitely made up for being really late out of the house this AM.

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over 3 years ago healthierkitchen

Yay gingerrot! How creative!

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over 3 years ago gingerroot

Thanks, healthierkitchen! : )

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over 3 years ago bronwyncatena

Wow! I am definitely making this very soon weather permitting! If it is too hot maybe I can put on the grill to cook? Thanks so much!

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over 3 years ago gingerroot

Thanks, bronwyncatena! I'd love to hear your thoughts if you try it.

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over 3 years ago Bevi

Congrats gingerroot! What a great recipe!

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over 3 years ago gingerroot

Thank you, Bevi, I hope you give it a try!

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over 3 years ago goldenblind221

I am so excited to try this recipe this weekend! It sounds amazing.

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over 3 years ago gingerroot

Thank you for your kind words, goldenblind221! I am happy you are thinking about trying it.

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over 3 years ago lapadia

Congrats on your EP and being a finalist, too, gingerroot!

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over 3 years ago gingerroot

: ) Thanks, lapadia!!

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over 3 years ago gingerroot

PS, Tonight is our "frienda kind" pizza party! My children are really excited (although probably not as excited as I am).

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over 3 years ago lapadia

Yay...I'll be thinking of you and your family tonight! Have fun...

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over 3 years ago edamame2003

i was just thinking its about time for roast chicken this weekend--my mouth is already watering! congrats! i can't wait for the weekend!

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over 3 years ago gingerroot

Thanks so much, Eda! Hope you enjoy it.

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over 3 years ago wssmom

Wonderful! Congrats!

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over 3 years ago gingerroot

Thank you, wssmom!

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over 3 years ago MariGarrett

Congratulations Gingerroot! :)

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over 3 years ago gingerroot

Thank you, MariGarrett!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats, gingerroot! This recipe is a beauty, and will definitely find a spot on my supper table!

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over 3 years ago gingerroot

Aw, thanks hardlikearmour! I really appreciate your lovely comments. I hope you enjoy it as much as I did. xx

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over 3 years ago Midge

Wow, this sounds amazing. Congrats gingerroot!

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over 3 years ago gingerroot

Thank you, Midge! I'd love to know your thoughts if you try it.

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats, gingerroot!!! This sounds so delicious! I've got to try it! You are discarding the brining liquid, correct?

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over 3 years ago semolina

Hi Gingerroot!!;). I'm hoping to try this chicken sometime this summer.. Maybe with a little latenight DVR and a bottle of wine with my favorite sister;). So excited to try it!!

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over 3 years ago gingerroot

Thanks so much, mrslarkin! I'm in a bit of giddy disbelief...YES, discard the brine in step 3, between brining and drying out in the refrigerator. Let me know what you think. xo

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over 3 years ago gingerroot

@semolina Not sure how your comment ended up down here, favorite sister of mine...nothing would make me happier than making this for you and enjoying it with a nice bottle of wine. Hope you guys come home to visit soon! xoxo

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over 3 years ago inpatskitchen

Congratulations!

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over 3 years ago gingerroot

Thanks, inpatskitchen!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I feel very flattered to be here with you.

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over 3 years ago gingerroot

The feeling is mutual, boulangere!

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over 3 years ago Panfusine

well deserved Gingerroot congratulations..I can only imagine how delicious this must be from reading the ingredients for the brine!! (Vegetarian you see, I've no clue what chicken tastes like!!)

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over 3 years ago gingerroot

Thank you for your kind words, Panfusine!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, gingeroot!

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over 3 years ago gingerroot

Thanks so much, drbabs!

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over 3 years ago JoanG

Great recipe gingrroot! Can't wait to try it!

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over 3 years ago gingerroot

Thank you, JoanG! I do hope you try it, and let me know what you think.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Okay, this sounds seriously delicious! Love your blend of spices and orange with the coffee.

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over 3 years ago gingerroot

Thanks, hardlikearmour! The clove and orange really come together to give the chicken sweet, bright notes to contrast the dark, almost bitter flavor from the coffee.