Best Chicken With Ale And Juniper Berries Recipes

Chicken With Ale and Juniper Berries image

Provided by kzbhansen

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 (4 lb) broiler-fryer chickens, cut into 8 pieces
salt & freshly ground black pepper
4 tablespoons cold unsalted butter, 3 tablespoons cut into small dice
1 tablespoon vegetable oil
3 shallots, minced
1/2 cup dark beer, plus
2 tablespoons dark beer, such as Maredsous Abbey Ale
1 teaspoon juniper berries, coarsely crushed
1 teaspoon pink peppercorns, coarsely crushed
2 tablespoons finely chopped flat leaf parsley

Steps:

Season the chicken generously with salt and pepper.
In a large skillet, melt the 1 tablespoon of uncut butter in the oil.
Add the chicken in batches and cook over moderately high heat until browned, about 5 minutes per side; remove to a plate.
Reduce the heat to moderate, add the shallots and cook, stirring occasionally, until softened, about 1 minute.
Add 1/2 cup of the ale and bring to a boil, scraping up the browned bits from the bottom.
Return the chicken to the skillet, cover and simmer for 15 minutes. Turn and baste the chicken with the pan juices, then cover and simmer until cooked through, about 15 minutes longer.
Remove the chicken from the skillet and keep warm.
Boil the pan juices over high heat until syrupy, about 5 minutes.
Reduce the heat to moderate.
Add the juniper berries, pink peppercorns and the remaining 2 tablespoons of ale, then whisk in the remaining 3 tablespoons of cold butter, a few pieces at a time. Season with salt and pepper.
Remove from the heat.
Return the chicken to the skillet and spoon the sauce over it to coat. Serve the chicken on a platter or dinner plates, sprinkled with the parsley.

Nutrition Facts : Calories 1135.4, Fat 83.3, SaturatedFat 27.3, Cholesterol 371, Sodium 323.7, Carbohydrate 4, Fiber 0.1, Protein 85.2

10 Best Juniper Berry Recipe Collection image

Provided by insanelygood

Number Of Ingredients 10

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Steps:

Nutrition Facts :

Juniper Brine image

Provided by Diane Morgan

Yield Makes 3 1/2 quarts brine, enough for a 10- to 25-pound turkey

Number Of Ingredients 11

2/3 cup (3 ounces or 85 grams) Diamond Crystal brand kosher salt
2/3 cup sugar
6 whole cloves
1 teaspoon juniper berries, crushed (see Cook's Note)
1/2 teaspoon black peppercorns, crushed (see Cook's Note)
2 teaspoons whole allspice berries, crushed (see Cook's Note)
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
8 cups hot water
4 cups ice water

Steps:

In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
Proceed with brining the turkey .
Cooks Note
The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed.