Best Dai Dues Master Brined Chicken Recipes

Chicken Paprikash image

Provided by Dai Due, Austin, TX

Yield 2 Servings

Number Of Ingredients 10

Dai Due's Master Brined Chicken , cut into 8 pieces
Salt and pepper
3 tablespoons unsalted butter
2 thinly sliced onions
5 teaspoons sweet Hungarian paprika
1 teaspoon hot smoked Spanish paprika
2 cups low-sodium chicken broth
1 cup sour cream, room temperature
1 tablespoon fresh lemon juice
Chopped fresh parsley for garnish

Steps:

Preheat oven to 325°F. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5-8 minutes. Transfer chicken to a plate (do not cook flesh side).
Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8-10 minutes. Add 2 cups low-sodium chicken broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25-30 minutes. Transfer chicken to a platter; tent with foil to keep warm.
Bring liquid in skillet to a boil and cook until reduced by one-third, 5-7 minutes. Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.

Dai Due's Master Brined Chicken image

Yield Makes enough brine for two 2 1/2-pound chickens

Number Of Ingredients 6

5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton)
1/4 cup sugar
1 teaspoon black peppercorns
Juice from 1 halved lemon
1 lemon
Two (2 1/2-pound) chickens

Steps:

Combine 5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton), 1/4 cup sugar, and 1 teaspoon black peppercorns in a large pot. Squeeze in juice from 1 halved lemon and add lemon to pot along with 2 quarts water. Bring to a boil, stirring to dissolve salt and sugar. Remove pot from heat and stir in 2 quarts ice water. Add one or two 2 1/2-pound chickens to brine, weight with a plate to keep submerged, if needed, and cover. Chill 12-24 hours.
Remove chickens from brine; pat dry. Place in a large baking dish and chill, uncovered, 3-12 hours (longer is better) to dry skin (this results in a crispier bird).