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Chicken Brine

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I’d like to   dedicate this recipe to my friend Grace – a fellow foodie and such a devoted   friend – thanks for keeping a smile on my face, dear one!So, what do we have here?  Well, of course I’ve   heard of brining meats and vegetables for a long time now – and I actually   tried it once, years ago, on shrimp.  Big mistake… it turned out too salty to be edible.  I don’t know what I did wrong, but I stayed away from brining until just recently.

As is usually the case, I started out by comparing several recipes I’d found online   and in print, and combined what I thought were the best attributes in ingredients, proportions, and instructions – what I came away with was   definitely worth the slight effort. The brine and seasonings make the chicken so much more juicy and tender – it’s not just a small difference – it’s very noticeable!

The only special note I can offer is the obvious – rinse the bird very well when you’re all done… the salt and other seasonings have done their job; it’s time to let them go.  When it’s ready,   prepare the chicken as you normally would – for me, it meant smoking it with   hickory, and making some delicious chicken salad.  I’d recommend roasting it rather than pan-frying, but it’s your call.

1 cup Kosher salt
1 cup Sugar
1 cup Soy sauce
½ cup Olive oil
3-4 Bay leaves
8-10 Smashed garlic cloves
A/R Cold water
In a large container or pot (a Dutch oven   works well), combine the ingredients with about a quart of water.  Place the chicken in the container; and   enough additional water to cover.    Cover the container, and place it in the refrigerator at least overnight.  The next day, rinse the   chicken thoroughly, and cook as desired.
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About azdon

I believe that my unique combination of education, ability and experience would be a real asset to your company, in any capacity that… Wait a minute – this isn’t a résumé, it’s a profile – I’m sorry, I was confused for a moment. In that case, I’ll just say that I live in the beautiful desert Southwest, I’m extremely happily married, I have everything I need and almost everything I want. Is that good enough? And one more thing… I probably wouldn’t be much of an asset to your company.

2 responses »

  1. With the exception of boneless skinless chicken breasts, my mother always soaked chicken in water, onion, garlic and lots of salt, I’m 55 so that’s a lot of years to remember LOL. It’s amazing what the water looks like after you’re done. To this day I won’t cook a chicken unless it soaks, I will have to try the addition of your ingredients as well.

    Reply
    • Thank you Nancy! I’m fairly new to it – so I was amazed at what a difference it makes!

      BTW – You and I are exactly the same age, haha! Shhh, don’t tell anyone!

      And thank you for reading my humble little blog – all my readers are important to me, and I hope you’ll continue to visit – maybe several times a day (just to drive my stats up 🙂 )

      Reply

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