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Started By
Message
Brining a chicken (updated with pic)
Posted on 6/19/11 at 10:20 pm
Posted on 6/19/11 at 10:20 pm
My first time trying it...any suggestions?
Tasted pretty damn good! Thanks for the advice guys.
Tasted pretty damn good! Thanks for the advice guys.
This post was edited on 6/20/11 at 4:56 pm
Posted on 6/19/11 at 10:25 pm to I Love Bama
I think you can run a search and pick up a helpful thread or two.
Posted on 6/20/11 at 1:35 am to I Love Bama
I've never done this but did a search for you and found Martini's and I like it cause it's simple. If I had to brine anything this would definitely by my route.
LINK
Another thread on brinning. Just fyi.
LINK
quote:
This is a basic brine recipe. You can add whatever, peppercorns, bay leaves, oranges, apples etc...I don't because I don't see any reason to. I want moisture. Nothing else and I get a tremendous amount with this.
One cup salt (kosher or table or sea-whatever)
One cup sugar
One guarter cup soy sauce
One gallon of water.
For each additional gallon of water double the recipe. One cup of salt will not work in two gallons water. Trust me here.
Mix all together and set over heat. I just bring mine to a little heat enough to make sure all disolves. Some bring to a boil. No need and takes too much time to cool off. Just warm it up some then when disolved toss a cup ful of ice and stir in to bring the temp down some.
Put cleaned chicken in brine and make sure it is completely submerged. If you need put a plate on top of it. I use a stock pot. Put in icebox.
If it won't fit into refrigerater (like a big turkey) put in a large enough container and put in an icechest with ice all around it to keep cold.
For chicken 8-10 or so hours. Even up to 12 or so which I prefer.
For turkey 24 hours
For any pork 10-12 or so hours. Try a pork loin or crown roast like this. Amazing.
Wild poultry (turkeys) same as above and really for wild brine is a MUST.
After the above time remove and discard brine. Run chicken under cold water and rinse several times being careful to get inside the carcass as well.
Drain well then PAT IT COMPLETELY DRY WITH PAPER TOWELS. I said PAT IT COMPLETELY DRY WITH PAPER TOWELS. Get it. Good.
Season and cook as you will.
Thats it. Your meat will not taste salty. If you want to leave the soy sauce out you can.
LINK
Another thread on brinning. Just fyi.
LINK
This post was edited on 6/20/11 at 1:37 am
Posted on 6/20/11 at 6:48 am to I Love Bama
Important tip: if you're brining pieces (not a whole bird) DO NOT brine overnight. Two to three hours, tops.
Posted on 6/20/11 at 7:43 am to GarmischTiger
I used a recipe I found by searching. I just put the bird on the egg so I will update with a picture in about 4 hours.
Posted on 6/20/11 at 7:59 am to I Love Bama
A must! The results are outstanding...
I use a simple cup of salt and sugar per gallon of water. Find it keeps the yard bird very moist through the smoking process.
I use a simple cup of salt and sugar per gallon of water. Find it keeps the yard bird very moist through the smoking process.
Posted on 6/20/11 at 8:36 am to I Love Bama
quote:
any suggestions?
Along with your basic brine recipe, try rosemary, fruit juice and/or buttermilk. Also throw some whole pepper corns and chili flake in.
This post was edited on 6/20/11 at 8:56 am
Posted on 6/20/11 at 8:55 am to Mike da Tigah
I have perhaps one of the most invaluable cooking resources at my disposal at all times called "On Food And Cooking", and thought you folks might like it's take on exactly how a brine works..
quote:
The tendency of modern meats to dry out led cooks to rediscover light brining, a traditional method in Scandinavia and elsewhere. The meats, typically poultry or pork, are immersed in a brine containing 3 to 6% salt by weight for anywhere from a few hours to two days (depending on thickness) before being cooked as usual. They come out noticeably juicier.
Brining has two initial effects. First, salt disrupts the structure of the muscle filaments. A 3% salt solution (2 tablespoons per quart/30 gm per liter) dissolves part of the protein structure that supports the contracting filaments, and a 5.5% solution (4 tablespoons per quart/60 gm per liter) partly dissolves the filaments themselves. Second, the interactions of salts and proteins result in a greater water-holding capacity in the muscle cells, which then absorb water from the brine. (The inward movement of salt and water and disruptions of the muscle filaments into the meat also increase it's absorption of aromatic molecules from any herbs and spices in the brine.) The meat's weight increases by 10% or more. When cooked, the meat sill loses around 20% of its weight in moisture, but this loss is counter-balanced by the brine absorbed, so the moisture loss is effectively cut in half. In addition, the dissolved protein filaments can't coagulate into normally dense aggregates, so the cooked meat seems tenderer. Because the brine works it's way in from the outside, it has it's earliest and strongest effects on the meat region most likely to be overcooked, so even a brief, incomplete soaking can make a difference.
The obvious disadvantage of brining is that it makes both the meat and it's drippings quite salty. Some recipes balance the saltiness by including sugar or such ingredients as fruit juice or buttermilk, which provide both sweetness and sourness.
Posted on 6/20/11 at 9:09 am to Mike da Tigah
Good to know. I hope mine does not come out too salty. I am going to try buttermilk and more spices next time with much less salt.
Posted on 6/20/11 at 9:15 am to I Love Bama
I saw a special on Food Network, where a guy brined chicken in sweet tea. Supposedly, it's the bomb.
Posted on 6/20/11 at 9:53 am to BayouBlitz
Salt, fresh thyme sprigs, brown sugar, sliced garlic
Posted on 6/20/11 at 10:37 am to I Love Bama
The first time I had a brined chicken there was immediately a noticable difference vs non-brines. Even brining for a few hrs is worth it.
Posted on 6/20/11 at 1:44 pm to I Love Bama
quote:Don't do this - keep with the prescribed ratio (1 cup salt to 1 gallon water / 1/4 cup salt to 1 quart water) along with all the extras - just tweak the time if your chicken comes out salty. Again, cut up chicken should be brined no more than 3 hours.
I am going to try buttermilk and more spices next time with much less salt.
Posted on 6/20/11 at 5:43 pm to I Love Bama
Nice looking yard bird.
Posted on 6/20/11 at 10:11 pm to I Love Bama
melt a 1/4 stick of butter and mix in some fresh sage, rosemary, thyme, lemon juice and pepper. coat the inside and outside of bird a couple of hrs before cooking.
trust this.
trust this.
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