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View Full Version : First chicken into the briny deep...


LMAJ
11-24-2012, 10:47 PM
Of my fridge. Using Patio Daddio's turkey brine... Looking forward to tomorrow's dinner.

bbqbull
11-24-2012, 11:34 PM
Sounds great LMJ!!!

PatAttack
11-24-2012, 11:38 PM
Of my fridge. Using Patio Daddio's turkey brine... Looking forward to tomorrow's dinner.

Well, I want to see this, my darling!

LMAJ
11-25-2012, 11:44 AM
Happy....
http://i332.photobucket.com/albums/m329/LMAJ/photo3.jpg

In the brine - I did cut down on the salt some since I used table salt and there is salt in the Old Bay...

http://i332.photobucket.com/albums/m329/LMAJ/photo2.jpg

Rinsed and back in the fridge to dry off...

http://i332.photobucket.com/albums/m329/LMAJ/photo1.jpg

PatioDaddio
11-25-2012, 04:28 PM
Nice! Please let me/us know what you think.

John

LMAJ
11-25-2012, 06:50 PM
OK - I'm a believer!!!

John - that was the most moist tender chicken I have ever cooked.
Had an oven stuffer roadster that I tossed in the brine last night around 10:00. Took it our this morning about 10:00 and rinsed it.
Cooked it in the oven (sorry guys) @ 350° for 2 hours and let it rest for 15 minutes.

As we were finshing dinner Big Al said - "wonder how that would work with a deboned turkey, cause they are on sale for $0.59/lb right now.... "
Guess I know what I'm doing this weekend...

Next time I will use all the salt called for. Very subtle flavoring, which was nice. Will be sharing this one.

Mammoth Mountain
11-25-2012, 06:59 PM
I did a yardbird yesterday and seasoned on the out side with just salt and pepper. It turned out pretty tasty.

PatioDaddio
11-25-2012, 07:05 PM
OK - I'm a believer!!!

John - that was the most moist tender chicken I have ever cooked.
Had an oven stuffer roadster that I tossed in the brine last night around 10:00. Took it our this morning about 10:00 and rinsed it.
Cooked it in the oven (sorry guys) @ 350 for 2 hours and let it rest for 15 minutes.

As we were finshing dinner Big Al said - "wonder how that would work with a deboned turkey, cause they are on sale for $0.59/lb right now.... "
Guess I know what I'm doing this weekend...

Next time I will use all the salt called for. Very subtle flavoring, which was nice. Will be sharing this one.

Woo hoo! I'm really glad that you dug it. That's what it's all about -- sharing and enjoying
making happy eaters.

John

Bonewagon
11-25-2012, 08:17 PM
Brining is (imho) definitely worth the extra work.

Freddy j
12-21-2012, 05:00 PM
I'm going to also try this.