Tag Archives: Chicken

Video: Robot Butcher

By emilia | Published: June 27, 2011

The Japanese have built a robot that can butcher and debone 1500 chickens in one hour.  Watch it in action, via Eater.com.

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Grilling Demo (and Digital Publishing):
Spatchcocked Chix, Asparagus, Sausage

By Michael Ruhlman | Published: August 27, 2010

Earlier in the season, I taped a grilling demo for a new Cleveland company called Sideways, specializing in digital publishing, including the eponymous magazine for the iPad (next issue is out Monday, youtube promo here). It accompanied my story on grilling. The idea that the iPad can include multiple pix (even a flip-pad presentation of cooking technique), video, text and recipes is exciting and Sideways was the first company I know of to create such a work.  I think this video is too long, more than 15 minutes, or it needs to be broken into shorter chapters, but it's not bad for a first try.  They recently posted it to youtube, so here it is. Grilling 101, human's original cooking method: Spatchcocked chicken, grilling asparagus, and grilling ...

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Lemon-Tarragon Brine for Roasted Chicken

By Michael Ruhlman | Published: January 27, 2010

Herb-brined, roasted chicken, photo by Donna

Herb-brined, roasted chicken, photo by Donna

I normally don't brine chicken.  I roast a chicken about once a week and it's a step I just don't think about since salting the bird before I roast it works perfectly fine.  Also, I don't like the skin of a brined and roasted bird—it's too thin and dehydrated.  But on Sunday, I had the time and was curious to find out if, as I've read and repeated, meat that has been brined is heavier (and therefore potentially juicier) than non-brined meat.  I also had fresh herbs left over from the dumplings in the previous post.  While I always use a rosemary brine for fried chicken, I was curious to find out if the more delicate tarragon flavor would come through in the flesh ...

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Posted in Chicken, Ratios, Recipes | Also tagged | Comments closed

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