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Message
Brining a chicken
Posted on 9/30/16 at 6:33 pm
Posted on 9/30/16 at 6:33 pm
I'm brining a whole chicken right now... Was planning on cooking it tomorrow evening but plans have changed and I'm not cooking it until Sunday now.
I don't want to leave it the brine for 48 hours so if I pull it out of the brine tomorrow evening and let it sit in the fridge will all the brine come out of the meat making it dry or will it retain the moisture?
I don't want to leave it the brine for 48 hours so if I pull it out of the brine tomorrow evening and let it sit in the fridge will all the brine come out of the meat making it dry or will it retain the moisture?
1
Posted on 9/30/16 at 6:46 pm to LouisianaTigers
No. I wouldn't brine a chicken more than about 12 hours or so. Then I take it out, rinse well under cool water, dry well and put it in the fridge uncovered for up to a couple days. It drys the skin very well. Then season and cook in 400 degree oven to 160 remove and let rest 10 minutes. Then carve.
It will stay moist. Much more than 12 hours in a brine it will soak up too much and actually get mushy.
A turkey needs a 24 hour brine or can take it.
And buy a picnic ham raw, they are cheap and brine it overnight. Then cook. Man those come out well.
It will stay moist. Much more than 12 hours in a brine it will soak up too much and actually get mushy.
A turkey needs a 24 hour brine or can take it.
And buy a picnic ham raw, they are cheap and brine it overnight. Then cook. Man those come out well.
This post was edited on 9/30/16 at 6:49 pm
Posted on 9/30/16 at 7:02 pm to Martini
Cool, I appreciate the info!!!!
Posted on 9/30/16 at 7:47 pm to LouisianaTigers
I'm not a fan of leaving it uncovered in the fridge, I usually tent mine with some foil at least.
Posted on 9/30/16 at 8:52 pm to LSU-MNCBABY
That is how to dry the skin. Makes it as crisp as you can get.
I'll buy a couple Iverstine chickens at the farmers market in the morning and brine until about halftime then dry and put in icebox uncovered. Cook Sunday. Great way.
I'll buy a couple Iverstine chickens at the farmers market in the morning and brine until about halftime then dry and put in icebox uncovered. Cook Sunday. Great way.
Posted on 9/30/16 at 9:01 pm to Martini
Iverstine is pretty much the only chicken I eat these days. They're delicious.
Posted on 9/30/16 at 9:17 pm to Martini
Nice, I got a couple of turkeys from them last year, need to try the chickens
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