Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!
This months challenge comes about a month early for us in the USA. Thanksgiving is just a few weeks away and I will be doing lots cooking on that day - including a brined and roasted turkey. I am not really complaining though, you can't go wrong with a roast chicken any day of the week.
I have done this many times but Audax puts flavorings in the brine, while I normally put my garlic and other flavorings under the skin. I added some garlic and sprigs of thyme to the brine. For veggies I used potato, sweet potato, cauliflower, and onions.
The chicken came out wonderful. Not sure if I will change my method though. Hard to tell without a side-by-side comparison but I think the under the skin method adds more flavoring. I have only used brining with poultry but Audax discusses using it with other meats, seafood, and even nuts and seeds. I will have to experiment a little more.
So beautiful! If you don't mind me asking, did you roast everything together (chicken and vegetables)? It looks delicious! I'm pretty interested on your method with garlic under the skin. Will try that!
ReplyDeletegreat job! Your roasted chicken looks perfect!
ReplyDeleteHoly moly your chicken and veggies look fabulous! I love nothing better than roasted cauliflower and chicken. Great job!
ReplyDeleteI didn't roast them together this time but I normally would. My normal method I just mix some crushed garlic, minced herbs, and oil or butter. I then use my finger to make some pockets under the skin in the breast and thigh/leg areas and put some of the mixture in each of those spots. I think it works well.
ReplyDeleteWhy not mix the methods and brine the bird with flavorings and also put stuff under the skin?
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