Brine
Late Night Coffee Brined Chicken
Popular on Food52
173 Reviews
eatchimac
March 30, 2021
Oh, I didn’t try Coffee Brined Chicken Recipe. Now I can make it at home. So glad for sharing this recipe Now I can make it at home. It looks delicious. Now I can share your blog with my friend circle. I am so glad after seeing your recipe, Thanks for sharing this recipe. Food is one of the biggest topics of conversation online and offline. Keep it up, I am waiting for your next recipe!
Franca
October 9, 2020
I have been looking at this recipe for years, and finally got around to making it. I could kick myself for all the wasted years! Absolutely fabulous. I used the leftover sauce as the liquid to cook rice in. Will be making this again, and again. Yum!
gingerroot
October 9, 2020
Hi Franca, thank you for letting me know!! I’m so glad you enjoyed it. : )
Harry R.
July 16, 2018
How should one adjust to cook this on the stove for the whole time instead of in the oven (I don’t have an oven-ready pot, but have roasted things on the stove in the pot I’d use before and gotten good results).
crazbs
July 17, 2018
I would just cover and simmer very low(keep as low of a simmer as possible so you don’t take a chance on the milk curdling)for 1 hour. If it’s done at that point I wouldn’t cook it any longer but if it needs more time I would still cover it and cook for 10 more minutes or however long it needs. The directions to cook for another 30 to 40 minutes uncovered are to brown it and since you will not be able to do that on the stovetop I would just keep it covered for the entire cooking time needed.
Abby R.
May 5, 2018
How do u calculate 21/2? How much is tht?
crazbs
May 5, 2018
Not sure where you are seeing 21/2??? There are 2 and 1/2 Tablespoons of brown sugar in the recipe and that’s the only thing I see with those numbers.
Abby R.
May 6, 2018
Oh sorry...my bad...oh good god...that makes sense...just that from my screen looks like 21/2 and i dont cook very often so i thought that was some new calculation...lol...thanks...
crazbs
May 6, 2018
No Problem - that’s what I thought! I have made this many times and everyone has always loved it!! I follow the recipe but do not use organic chicken - works just as well with regular chicken and it’s a lot cheaper. I brine mine overnight and the flavor is wonderful. I also mix up a little flour or cornstarch and milk and make gravey with the sauce, sometimes it’s a little salty so I add more milk and I think the gravy it makes is YUM!
Valerie
January 20, 2018
Tried this with pork chops AND without an oven, and it still turned out beautifully! Love this recipe and can't wait to try other brines.
Julie U.
April 5, 2015
Holy Easter brilliance... this might seriously be the best chicken I've ever eaten. The flavors are complex and permeate the flesh wonderfully, it's beautifully aromatic, and butter-tender. Wow. I skipped the 1-hr fridge dry time because I was running behind, and subbed a grapefruit for one of the oranges because one orange turned out to be rotten in the middle. I cannot wait to make this again!!!
gingerroot
April 6, 2015
Hi Julie, I'm thrilled you enjoyed it!! Also glad your grapefruit sub and fridge step skipping worked out. Thank you for letting me know!! Happy Easter!
smonfor
February 2, 2015
I made this today in my crockpot, brined over night, browned, and put in on low for 6 hours. It was very tasty and nice for a change, but not for all the time. There was probably more broth than what there would have been had it been done as directed. We ended up not serving the broth with the meal, so I used it the next day to cook a tasty, though slightly salty, buckwheat/rice mix.
The chicken does come out with a slightly smokey flavor and is very tender and moist. I agree with another commenter that it would be great in chicken salad and maybe even in some variation of Tea Egg/Chicken Salad (search Food 52).
The chicken does come out with a slightly smokey flavor and is very tender and moist. I agree with another commenter that it would be great in chicken salad and maybe even in some variation of Tea Egg/Chicken Salad (search Food 52).
gingerroot
February 28, 2015
Hi smonfor! Sorry I missed your comment - I'm glad to know it works in a slow cooker. That is a really great idea to use the meat in chicken salad.
Toni6
February 2, 2014
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?
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?
DogLick56
January 13, 2014
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!
DogLick56
January 13, 2014
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?
gingerroot
January 13, 2014
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!
rhion
January 13, 2014
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.
francesca
January 20, 2014
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
Valerie D.
January 12, 2014
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 !
MaXX
December 4, 2013
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.
Gail I.
October 19, 2013
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.
gingerroot
October 19, 2013
So sorry to hear that it did not turn out for you. Thanks for letting me know.
crazbs
September 5, 2013
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.
Wendall
June 23, 2013
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!
Lucy
May 8, 2013
Loved this recipe and the left-overs that have been savoured and passed around for others to taste and everyone's conclusion was: delicious!
pigisyummy
April 19, 2013
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!
LeBec F.
April 19, 2013
pigis, I def am going to try this version and your coconut milk version- brilliant ;th you!
gingerroot
April 19, 2013
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.
pigisyummy
April 25, 2013
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!
gingerroot
April 25, 2013
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!
Charles I.
February 26, 2013
I am kosher and cant mix milk with meat or poultry. Do you think I could try soy milk?
Julie E.
January 19, 2013
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!
gingerroot
April 19, 2013
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.
Garry H.
January 12, 2013
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.
Garry H.
January 12, 2013
Thank you for the responses. Can i let this brine sit overnight if I wanted to?
rhion
January 12, 2013
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)
Bevi
January 12, 2013
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?
Garry H.
January 12, 2013
Any suggestions on what to have with this. Please?
rhion
January 12, 2013
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.
gingerroot
January 13, 2013
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!
danielledittmar
December 22, 2012
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.
gingerroot
December 26, 2012
You're welcome, danielledittmar! I'm thrilled you all enjoyed it. Happy Holidays!
rhion
December 21, 2012
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.
gingerroot
December 26, 2012
I love your modifications, rhion, and will have to try the cold brew route next time. Thanks for letting me know and happy holidays!
crazbs
December 16, 2012
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!
gingerroot
December 17, 2012
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!
crazbs
December 16, 2012
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.
gingerroot
December 16, 2012
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/2010/10/how-to-brine-chicken-quick-brine-recipe/. 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.
Scootermama
December 16, 2012
Or brine it in a cooler if the bird is still somewhat frozen. We do this with turkeys. Gotta try this, it sounds fabulous!
crazbs
December 15, 2012
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.
Warp10Len
December 16, 2012
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).
axeman1968
December 15, 2012
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.
gingerroot
December 16, 2012
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!
denice.leavitt
December 15, 2012
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
gingerroot
December 15, 2012
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/2010/10/how-to-brine-chicken-quick-brine-recipe/ 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.
rhion
December 21, 2012
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.
brainsausage
April 9, 2012
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:)
gingerroot
April 10, 2012
Thanks, brainsausage! I look forward to making this with your suggestions. Hope you enjoy it if you give it a try.
Warp10Len
December 16, 2012
Salt tames the bitterest of coffee brews. Use up to .5 gm salt per 2 gal coffee.
BoulderGalinTokyo
February 7, 2012
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.
LeBec F.
January 6, 2012
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.
gingerroot
January 6, 2012
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/9250_fragrant_braised_chicken and love your idea of clove and cumin) could be phenomenal. Keep me posted!
LeBec F.
January 6, 2012
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!
gingerroot
January 6, 2012
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.
BoulderGalinTokyo
March 24, 2012
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.
LeBec F.
March 24, 2012
thx, galin, both for the helpful report and the reminder that this recipe is in my 'to do' group!
gingerroot
March 25, 2012
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!
Amy S.
October 30, 2011
walking out the door, buying a chicken, looking forward to dinner...... Thank you very much!
gingerroot
January 2, 2012
Hi AmyRuth, I'm so sorry I missed your comment. I hope you enjoyed the chicken...Happy 2012!
jonahgail
July 24, 2011
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 !)
gingerroot
July 24, 2011
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.
nicci
May 23, 2011
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!
gingerroot
May 24, 2011
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)!
clownhorn
May 22, 2011
This was seriously so good. And super easy too! I served it with wilted chard cooked in walnut oil. Awesome
gingerroot
May 22, 2011
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.
Angela
May 22, 2011
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!
gingerroot
May 22, 2011
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!
lorigoldsby
May 4, 2011
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....
Oui, C.
May 4, 2011
Sweet, smoky and falling off the bone....works for me. Congratulations on your win, gingerroot! - S
Pamela's K.
May 4, 2011
Congratulations! Such an interesting, creative recipe! I WILL be making this soon!
gingerroot
May 4, 2011
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!
MotherWouldKnow
May 4, 2011
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.
Will definitely try it, hopefully this weekend.
gingerroot
May 5, 2011
Wow, thank you for your kind and thoughtful comments! I look forward to hearing back from you, if you try it.
fiveandspice
May 4, 2011
Toot, toot hooray for gingerroot! Way to go Jenny! This is just such a fabulous and creative recipe!
inpatskitchen
May 4, 2011
Congrats on the win gingerroot! Your recipes are always so lovely!
gingerroot
May 5, 2011
Thank you so much! I appreciate your kind comment. It was a thrill to see my grandmother's potato salad on your blog!
EatArt
May 3, 2011
Tia Maria instead of brown sugar, yum. Grated unsweetened chocolate, gild the lily. Original or gilded, either way, beautiful recipe. Thanks gingerroot!
gingerroot
May 3, 2011
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.
Witzbold
May 3, 2011
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?
You wouldnt happen to have a published cook book or something would you?
gingerroot
May 3, 2011
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...
Witzbold
May 3, 2011
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)
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)
kmartinelli
April 30, 2011
Another amazing, creative recipe gingerroot! Congrats, well deserved!
gingerroot
April 30, 2011
Aw, thanks k! I hope you try it, the flavors come together in a rich, unexpected way.
Kayb
April 29, 2011
Can't wait to try this!
gingerroot
April 29, 2011
Thanks so much, Kayb! Would love to hear your thoughts when/if you do try it.
mjlandry
April 29, 2011
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!
gingerroot
April 29, 2011
Thank you, mjlandry! I was curious to see how the flavors would work together and really happy with the result. Hope you try it!
fiveandspice
April 28, 2011
Hurrah gingerroot!!!! What an absolutely inspirational and creative dish! Yum.
gingerroot
April 28, 2011
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.
bronwyncatena
April 28, 2011
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!
goldenblind221
April 28, 2011
I am so excited to try this recipe this weekend! It sounds amazing.
gingerroot
April 29, 2011
Thank you for your kind words, goldenblind221! I am happy you are thinking about trying it.
lapadia
April 28, 2011
Congrats on your EP and being a finalist, too, gingerroot!
gingerroot
April 29, 2011
PS, Tonight is our "frienda kind" pizza party! My children are really excited (although probably not as excited as I am).
edamame2003
April 28, 2011
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!
hardlikearmour
April 28, 2011
Congrats, gingerroot! This recipe is a beauty, and will definitely find a spot on my supper table!
gingerroot
April 29, 2011
Aw, thanks hardlikearmour! I really appreciate your lovely comments. I hope you enjoy it as much as I did. xx
mrslarkin
April 28, 2011
Congrats, gingerroot!!! This sounds so delicious! I've got to try it! You are discarding the brining liquid, correct?
semolina
April 28, 2011
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!!
gingerroot
April 28, 2011
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
gingerroot
April 29, 2011
@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
Panfusine
April 28, 2011
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!!)
hardlikearmour
April 22, 2011
Okay, this sounds seriously delicious! Love your blend of spices and orange with the coffee.
gingerroot
April 22, 2011
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.
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