Been craving some fire roasted bird, so picked up a couple of yardbirds and dropped them in a simple brine with some basic spices
After a 24 hour brine time, pulled them, rinsed and dried them.
Then lightly seasoned the skin with PGO & Sage, then they went in the fridge uncovered to set the skin.
Next moved on to the beer gravy.
Seared the chicken parts and then deglazed the pan with beer.
Makes a nice rich sauce.
I add the the stock and when it comes to a boil I skim the nasties and let it simmer (covered).
Just to be efficient I’m pre making the four roux. 1/3c each butter & four.
I like to take my chicken roux to a nice light caramel color.
Now I it aside till it’s game time. Once cooled I put it in the fridge. The roux can also be made a day or two a head.
Ok now we wait....will be going out to start up the XFG here shortly, so this will be a as we progress story :-).
After a 24 hour brine time, pulled them, rinsed and dried them.
Then lightly seasoned the skin with PGO & Sage, then they went in the fridge uncovered to set the skin.
Next moved on to the beer gravy.
Seared the chicken parts and then deglazed the pan with beer.
Makes a nice rich sauce.
I add the the stock and when it comes to a boil I skim the nasties and let it simmer (covered).
Just to be efficient I’m pre making the four roux. 1/3c each butter & four.
I like to take my chicken roux to a nice light caramel color.
Now I it aside till it’s game time. Once cooled I put it in the fridge. The roux can also be made a day or two a head.
Ok now we wait....will be going out to start up the XFG here shortly, so this will be a as we progress story :-).