TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern...
I warm my 1/2 gallon of salt / sugar / spice brine to a boil. Then let cool for a couple hours. Then I add the other 1/2 gallon of cool water, and throw the cold Chix in. warm room temp brine after the chicken cools it. The Chix is left on the counter for 3-5 hours.
Then either cooked or in the fridge for a skin dry, and cooked the next day.
Call me reckless, but that brine is less hospitable to life than Mars. No microbial growth. The warm brine penetrates faster and deeper, too.
Been doing this for a long time. 2 birds per week average.
Then either cooked or in the fridge for a skin dry, and cooked the next day.
Call me reckless, but that brine is less hospitable to life than Mars. No microbial growth. The warm brine penetrates faster and deeper, too.
Been doing this for a long time. 2 birds per week average.