View Single Post
Old 11-05-2012, 07:00 PM   #6
somebody shut me the fark up.
caseydog's Avatar
Join Date: 07-08-10
Location: Texas

I am not a scientist, but I do like to brine. But, regardless whether it adds moisture or tenderness (which I think it does), I load up my brine with fresh herbs from my garden, and there is NO doubt that I taste those herbs in my rotisserie cooked chicken. There is also no doubt that my chickens are moist and tender.

The moist and tender part could possibly be a fluke, but I know what my fresh herbs taste like, and I taste them in my chickens. So, something good is happening in that overnight brine.

caseydog is offline   Reply With Quote

Thanks from: --->