I need to brine. Never done it.
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I need to brine. Never done it.
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Originally Posted by geoffbot
You'll be amazed at the difference it makes to a chicken.
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Yeah, it's pretty incredible. Flavor to the bone and unbelievably juicy. I always brine.
Sweet. To brine it is.
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Don't discount what it can do to pork also. I will sometimes brine top loin in apple juice (1 tbsp kosher salt per cup).
Chris:
Always brine!!.... Christmas is coming.... and the turkey always gets the Alton Brown treatment....
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
leave it in this overnight - 8 to 16 hours..... use the same mix for chicken too.... with pork I like to put in a cup of apple cider vinegar....
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DE GUSTIBUS NON DISPUTANDUM EST
I have farms with 5-8 miles of my house where I get my chicken and beef. I don't eat much pork because I have trouble finding good local producers.
Yup, I always brine my turkey, I actually have never brined chicken... I should give that a go.
That's very nice. I really need to search out some local options for meat. There is a new butcher that opened up recently that I've had some good conversations with, but his shop is well out of the way from my. I am never down that way so it's a special trip to go.
Chris:
I'm lucky I have great options near me. The cold weather means I don't get a ton of veggies during the winter, but my local CSA still delivers lots of root veggies and some greenhouse grown stuffs.
I also like to think that if I buy products from my neighbors it strengthens my local economy and community.
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