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Braising question

post #1 of 5
Thread Starter 
Hi all,
I have a question concerning a jerk chicken dish I recently had in a local restaurant. Whenever I've done chicken I have made a marinade and then grilled. However, this chicken was falling off the bone and some of the most tender chicken I've ever eaten. Could this be accomplished by braising the chicken in the marinade (with some stock or something added)? If not, then is there anything else I should do that will result in moister chicken? I am very new to cooking and I've never even braised a dish, so I'm not sure what the results would be. Thank you very much to anybody who has any tips!
post #2 of 5
I would marinate the chicken with jerk then grill it to get a good color then just put ot in a very slow oven 225 and let in finish cooking it will be very moist,tender and fall apart. Brining the chicken first will help al;ot too.
post #3 of 5
If you're going to marinate the chicken, you don't really need to brine it as well; marinating will accomplish the same thing. Otherwise, I agree with greenawalt87, with the addition of covering the chicken while it's in the oven.

OTOH -- you could also marinate the chicken, drain it (save the marinade), blot it dry, brown it, add the marinade and maybe some stock (as you guessed) and cook it covered on the stovetop or in the oven. VoilĂ : braised chicken! You can always crisp it up again under the broiler just before serving.

It's possible that some of the tenderization was due to acid in the marinade; I always have some white vinegar in my jerk sauce. If you do use something like vinegar or citrus juice, though, be careful not to leave the chicken in it too long. I know from sad experience that more that 24 hours (or sometimes even less!) will turn the chicken to mush. Tasty mush, but still mush. :(
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #4 of 5
Thread Starter 


Thanks a lot guys! I'm getting hungry just thinking about it.
post #5 of 5
About 4 years ago, I ate in a restaurant in North Carolina and had the most delicions chicken dish I have ever eaten in my life. I asked the waitress for the recipe and she refused to give it to me but she told me to go home and look for recipes for "Jerk Chicken". At that time, I have never heard of jerk chicken but now I know all about it. I don't think I could even describe the dish now since it has been soooooo long so I need to go back there some time. If I could describe it I know you all could help me re-create it. I actually travelled to NC on business - perhaps someday I'll get to go back there again.

Anyway about tippi's initial question about how to get chicken grilled so it is moist and falling off the bone, I have struiggled with this problem for eternity and still do. Everytime I try to grill chicken on the grill, I never have the patience to use the indirect cooking method so I use direct and chicken always turn out dry. oooHowever, after reading newsgroups and hearing from professional chef's, correct me if I'm wrong, but couldn't you marinade the chicken first, then place it in the oven at low temp for quite a while until it is fork-tender (falling off the bone), and then grill it for a very short time, say 5 minutes or less just until you see the grill marks ? Isn't this the secret to how very tender ribs are made by professional chef's who win competitions ? Also, if you were having a barbecue party, wouldn't it look better for guests if you finished the cooking cycle with chicken on the barbecue rather than in the oven ?

I would love to hear thoughts on all this because I am just learning too, and we'll help tippi as well.
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