New recipes

Chicken brine

Chicken brine


Wash the chicken, increase it a little and season it with salt, pepper, spices for chicken. We then place it in the grill and let it brown, turning it from time to time.


Meanwhile, prepare the brine. In a bowl we put a cup of water then: the garlic cut into thin slices, the pepper cut into slices, a few peppercorns, salt, vegeta, chopped parsley and a little hot paprika. Put the mixture on the fire and let it boil for 5-6 minutes, until

releases all flavors. When the meat is ready, we put it in the brine bowl and bring 2-3 more boils, just enough to penetrate a little.

Serve the cups with hot polenta and sprinkled with plenty of brine.


Oltenian chicken brine

The brine is prepared from chicken legs, whole, with the back, up to the spine. Clean well of down and feathers, wash, salt and rub well with hot peppers, chopped, paprika, thyme. Leave it aside for a while, so that it penetrates well with all the smells.

Then, on a plate sprinkled with a little salt, or on the grill, it is cold, turning the cups from one side to the other, until they brown nicely, and the skin catches burning crusts from time to time (because the burn has to give it a & # 8222I don't know what & # 8221 the taste of the brine). Pour a glass of brandy (corcoduse or plum), liqueur from last year, which did not have time & # 8222 to bite & # 8221.

On the stove, in a pot, the housewife prepares the juice: water, salt (everyone fits it here as they know how to be strong), thyme, a bay leaf. A hot pepper, pinched a little at the top, is also left for a short time in the juice that boils on the fire. Not too much, if you don't want to & # 8222ard & # 8221 your mouth, as its name suggests & # 8230

Then it is turned over the roasted meat and & # 8222matured & # 8221 in the brandy and together they are left to boil for a while longer, in the oven. At the table, like all brines, it is also served with hot polenta, with garlic sauce and chopped greens, sprinkled on top, as much as your heart allows & # 8230


Search words "chicken brine"

Grow the meat from place to place to grill, grease with oil, then sprinkle with salt, pepper, thyme and a little paprika.

Wash the potatoes well with cold water, then boil them with the peel, cover with water and a tablespoon of salt. When left to prick with a fork

1. Portion the chicken, wash and drain. 2. Bake the tomatoes and peppers on the vegetable grill. 3. Bring water to a boil,

The chicken is washed, cleaned and cut in half, right in the middle of the chest, the back remaining intact. Boil in cold water with

I used to eat chicken brine with polenta every summer vacation, when I went to the country, to my godparents. At first I squinted, but

1. Wash the chicken legs well and add salt and pepper. 2. Cool on the hot grill for about 40 minutes. 3. Meanwhile

Obs: Roasting the coriander and cumin beans involves frying them dry for about 1-2 minutes, in a frying pan and only

Grill the meat on the grill and the tomatoes. During this time the brine is prepared: 500 gr hot water, crushed garlic, salt, thyme, tomatoes

Wash the chicken, portion it, rub it well with salt and leave it for 20 minutes, then fry it in a little oil. Bake the peppers and tomatoes

The cleaned chicken is cut in the middle of the chest and placed on a plate full of coarse salt. We must pay attention to it and turn it

This week we have two very strong breakfast ideas, an exotic recipe from Radu Popovici, a delicious carp brine and an elegant baked caprese chicken.

Watermelon, apparently the common summer fruit, is one of the healthiest and most delicious foods you can eat this season. It is inexpensive, affordable, good for health and delicious! If you are bored to consume it

We are in the middle of the canning season, so we can enjoy a whole year of crispy cucumbers, aromatic peppers, divine zacusca or spectacular donuts.

I was in Japan due to a Geology congress that fully sponsored me, and I will present my scientific papers on the volcanic mountains Calimani-Gurghiu-Harghita (Romania). Because I decided not to touch

Nicu Avram, nicknamed "Niculae" by his relatives, is the bassist of the band Bere Gratis. What you don't know about him is that, in addition to the fact that he knows how to cook and always helps his wife in the kitchen, he has some tricks and some recipes.

Chicken breast is one of the most used ingredients in the kitchen, whether we are talking about preparing a salad, a stew or a simple and delicious steak. Moreover, chicken breast is a source

Now, in the middle of winter? Some will say to themselves, reading the title above, in the middle of December.

Assorted pickles are an ideal salad for the cold season, when fresh vegetables are less accessible. Also, assorted pickles thank everyone, thanks to the very diverse mix of vegetables.

Chicken breast is one of the most common and easiest to prepare types of meat that we can grill. However, if we do not follow a few rules, chicken breast can turn into a steak

In Oltenia and Muntenia we find some of the famous dishes from the Romanian cuisine. So we invite you to a foray into the wonderful cuisine of the south of the country.

Have you ever considered using beer to marinate chicken? Well, find out that it is really recommended to do this: the chicken will be much more fragile, juicy and more flavorful in this way. This technique

Located on the shores of the Mediterranean Sea, Greece is a country full of history and endowed with some of the most delicious culinary ingredients in the world. So, if you arrive in the land of & quotEladei & quot this summer, do not hesitate to

It is a suspicion that I had for a long time, but now it is not about rumors, because the Minister of Agriculture, Achim Irimescu, declared in an interview for Ziarul Financiar that Romania is & quot;


Oltenian chicken brine

The brine is prepared from chicken legs, whole, with the back, up to the spine. Clean well of down and feathers, wash, salt and rub well with hot peppers, chopped, paprika, thyme. Leave it aside for a while, so that it penetrates well with all the smells.

Then, on a plate sprinkled with a little salt, or on the grill, it is cold, turning the cups from one side to the other, until they brown nicely, and the skin catches burning crusts from time to time (because the burn has to give it a & # 8222I don't know what & # 8221 the taste of the brine). Pour over a glass of brandy (corcoduse or plum), liqueur from last year, which did not have time & # 8222 to bite & # 8221.

On the stove, in a pot, the housewife prepares the juice: water, salt (everyone fits it here as they know how to be strong), thyme, a bay leaf. A hot pepper, pinched a little at the top, is also left for a short time in the juice that boils on the fire. Not too much, if you don't want to & # 8222ard & # 8221 your mouth, as its name suggests & # 8230

Then pour over the roasted meat and & # 8222matured & # 8221 in the brandy and together let it simmer for a while in the oven. At the table, like all brines, it is also served with hot polenta, with garlic sauce and chopped greens, sprinkled on top, as much as your heart allows & # 8230


Aromatic Chicken Boyar Brine with Baked Ciusca

The name & # 8220boiereasca & # 8221 comes from the fact that the chicken meets the oil. That is, unlike the peasants who prepared grilled meat for brine, the boyars fried it in oil. Every dish has a history, a past and many more or less modern variations, some of which lose all connection with the traditional recipe. Traditional brine, in my opinion, has some well-established rules from antiquity, namely: the meat is always grilled (and nothing compares to a young country chicken) is used coarse salt is not sauce so it always has garlic juice is not boils or scalds has a fresh or dried pepper & # 8211. In the boyar brine presented below, the baked chicken will be replaced with the thighs fried in a pan. The polenta, of course, will be a must


Chicken brine

A few months ago, I arrived at the Beta Restaurant in Constanța. A place worthy of all the admiration of a lover of food. Among other wonders I tasted there, I came across something called & chicken quotsaramura & quot. I liked it so much, and I asked (insistently, even) for the recipe. Unfortunately, the chef did not enjoy it so much, so he gave me a kind of summary of the recipe summary. From which I & icircncropit what you see below.

ingredients

  • 500 gr chicken breast, boneless, skinless, sliced
  • 2 red bell peppers
  • 2 green bell peppers
  • 150 g cherry tomatoes (to me that meant about 20 cherry tomatoes)
  • 6 cloves of garlic
  • 100 ml tomato juice (homemade, preferably)
  • 100 ml of semi-dry white wine
  • 1 tablespoon chopped green parsley
  • salt pepper

I peeled the bell peppers and cut them into quarters

I cut the cherry tomatoes in half (obviously, the picture was taken before that)

Then I put the chicken breast slices on the grill

I left them on each side for a few minutes, until they began to brown.

I took them off the grill and, in their place, I put the slices of bell pepper. Bake well on both sides.

Then I set them aside and put the tomatoes.

When they were cooked too, I finished with the grill. In a deep frying pan, I hardened the garlic, cut it into slices, and put it in a tablespoon of oil.

Then I put the tomato juice.

When it started to boil, I added the baked peppers (which I cut into pieces in the meantime) and the tomatoes.

After 5 minutes, I put the pot and the chicken breast slices.

I put half a cup of water and wine and let them all boil for about 20 minutes, until the sauce subsided. At the end I put the chopped parsley, salt and pepper.


Chicken brine as in Oltenia & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

As you know, I recently returned from Morocco. And because I didn't have anything in the fridge, I ran to Auchan to buy what I needed. On this occasion I found out that Auchan celebrates until October 27 # 21ZileAuchan, the period in which you can find in all Auchan stores products from traditional cuisine, handicrafts, novelties and exclusives. Of course, I stopped directly at the Romanian Producers Fair because I really like traditional products. And as expected, I bought a traditional wooden plate, a bowl (as my grandmother says) with a wooden spoon and a napkin with traditional motifs.

You can see them all in the picture of the recipe at the end of the video. And as every time I see traditional products I think of my childhood spent with my grandmother, I left Auchan with all the necessary ingredients to prepare a chicken brine, traditionally prepared in the Oltenia area, which my grandmother used to cook for us. . It is also one of my favorite dishes and is absolutely delicious served with polenta and hot peppers. For chicken brine, my grandmother used chickens raised by her that my grandfather usually cut. Fresher and tastier than it could be. I have not had such a chicken, so I chose to use a premium corn-fed chicken that is tastier, but if you can get a country chicken, I highly recommend it.

For vegetables you need bell peppers, hot peppers, tomatoes and garlic. As greens I used larch and parsley, but it is mandatory to use at least one of the two. To prepare the meat and vegetables I chose to use the barbecue in the yard, especially since it was a beautiful day and the sun had appeared. I fried the meat and vegetables on the grill because nothing compares to food cooked over a wood fire. Of course you can also use a grill pan or you can even fry the meat in a little oil. The variant on the charcoal grill seems to me the tastiest and most dietetic. Traditionally, the meat was fried on the stove, on a bed of salt, hence the name brine.

After frying the meat and baking the vegetables, the chicken brine recipe is a breeze. All you have to do is cut the vegetables into cubes, add the hot water, the chicken, and at the end the rest of the ingredients. Depending on your preference, you can also put a thin thread of oil. The result is a delicious, tasty chicken brine that is easy to prepare. Served hot with hot polenta is delicious and I promise you will be really happy. I sincerely hope that you liked this recipe and what I chose from the fair, and if you want to be up to date with the news from Auchan stores, don't forget to like their facebook page: Auchan.


Powered by Juicer.io

(5 points / total votes: 99)

ramisimion 8 years ago - 22 January 2010 12:54

Re: Chicken brine

As it looks I think it's a treat! With so many wonderful recipes, I don't even know what else to cook, I'll take them one at a time.

Simona 8 years ago - January 22, 2010 1:13 PM

Re: Chicken brine

Delicious and, especially, a light dish, considering the preparation method (grilled meat and boiled brine). Good idea ! Thank you.

ildi 8 years ago - 23 January 2010 10:22

Re: Chicken brine

God, he looks good. salivate continuously since I saw

elena 8 years ago - 25 January 2010 19:43

Re: Chicken brine

looks good I'll try too

george 8 years ago - 6 February 2010 11:52

Re: Chicken brine

corina 8 years ago - 5 March 2010 14:28

Re: Chicken brine

it looks pretty good! I'm definitely trying it!

amy 8 years ago - 14 March 2010 22:02

Re: Chicken brine

cry 8 years ago - 12 May 2010 10:06

Re: Chicken brine

July 8 years ago - 28 May 2010 13:37

Re: Chicken brine

I do the same with fish! I definitely do the same with chicken. kindness.

cristinA 7 years ago - 1 August 2010 12:50

Re: Chicken brine

super good. but try country chicken, all grilled, mmm super. I live in the country and in the summer I always make brine, my children love it.

ivu constantin 7 years ago - 7 September 2010 13:52

Re: Chicken brine

catalina 7 years ago - 24 September 2010 19:30

Re: Chicken brine

although I really like brine, I never made it myself. but yesterday I prepared the recipe and it turned out very good. I will try it with fish as well.

untaru dumitru 7 years ago - 1 October 2010 20:28

Re: Chicken brine

nicoleta 7 years ago - 20 December 2010 21:58

Re: Chicken brine

TINCUTA 7 years ago - 23 January 2011 18:22

Re: Chicken brine

HARD SERUM RECIPE WITH CHICKEN BRINE. GRILLED VEGETABLES GIVE A VERY GOOD FLAVORING SALAM.

lenuta 7 years ago - 26 February 2011 21:13

Re: Chicken brine

excellent kind of food, I prepared it tonight and it turned out great

oana stefana 7 years ago - 2 March 2011 13:21

Re: Chicken brine

I recently tried this recipe and I can tell you that it is already on the list of those we like (me and my friend) and we will make them on another occasion. The aroma is very pleasant, it is an easy recipe to prepare and quite "light" so to speak. It's the first recipe I try on your site, but it convinced me to try others.

Ioana 7 years ago - March 2, 2011 2:36 PM

Re: Chicken brine

I'm glad, that means we hear about other culinary successes

carmen 7 years ago - 8 March 2011 11:21

Re: Chicken brine

it's ffff good I tried too

Cornelia Hrubariu 7 years ago - March 27, 2011 17:45

Re: Chicken brine

has become one of my favorite foods, thanks for the recipe!

adi 7 years ago - 8 May 2011 13:30

Re: Chicken brine

I tried a good recipe

steluta 7 years ago - 27 May 2011 15:11

Re: Chicken brine

I'm just making this wonderful recipe. . I can't wait to enjoy it. Although I am 47 years old, I have never cooked chicken brine. I am an expert in fish brine. as it smells. it will certainly be devoured in an emergency

gabi 7 years ago - 5 July 2011 11:46

Re: Chicken brine

Today I also made this recipe. I mention that you need a very, very small onion. or nothing. otherwise it seems to lose the taste of garlic.

GiGi 6 years ago - 29 October 2011 21:28

Re: Chicken brine

Super good brine. It's the second time I do it and I'm already thinking about when to do it the third time. I also ate at the restaurant, but none was as good as this. I left the whole pieces of meat (baked in the oven on baking paper without other ingredients).

SANDA 5 years ago - July 22, 2012 00:16

Re: Chicken brine

dan 5 years ago - 30 January 2013 15:20

Re: Chicken brine

try to cook the chicken on a bed of salt. it turns out much more delicious. it can be made at home, on the stove. that's why brine is called salt.

Lena 4 years ago - 30 August 2013 19:06

Re: Chicken brine

Because I had chicken grill left over, I made this DELICIOUS recipe. My girls were delighted by the flavor of the meat that was dipped in this sauce. I didn't put hot peppers in the sauce because of the children, but I added a hot pepper sauce to my plate that I prepared at home and it was. very fast

florin 4 years ago - 6 April 2014 13:02

Re: Chicken brine

the chicken I ate is great but I want to make chicken

christyansen 3 years ago - 22 July 2014 17:19

Re: Chicken brine

claudiu 3 years ago - 3 March 2015 09:36

Re: Chicken brine

Aren't there about 2 cups of water?

Ioana 3 years ago - March 3, 2015 09:41

Re: Chicken brine

no, it has to come out like a sauce, not like a soup. see in picture 3 below that the chicken pieces are easily in the sauce.

corina 3 years ago - 1 May 2015 13:53

Re: Chicken brine

It's delicious! I used boned thighs and I think it's better than the one with chicken breast.

miulescu madalina maria 2 years ago - 6 December 2015 15:26

Re: Chicken brine

Foooarteee good. I tried it too. is very good. congratulations

Ioana 2 years ago - 6 December 2015 17:36

Re: Chicken brine

Thank you, Madalina! good luck!

gabriela an hour ago - 14 July 2018 08:51

Re: Chicken brine

Very good! And where else can you say that it is also a "merciful" recipe with a silhouette! ? Congratulations!