Brining a Chicken Today (w/Pics).

[Turk]

Brining a Chicken all day which includes:

Salt, Sugar, Water, Thyme, Sage, Crushed Allspice Beads, Cloves, Pepper, Hickory Rib Rub, Celery Seed Olive Oil, Soy Sauce, Worchestershire Sauce & Honey.

Here's the before:

Later is the after...

 

[HerrStig]

And,, in the end, it's still chicken.

 

[LargeCarManX2]

Do you pierce the bird to let the juices soak inward? and keep this in the fridge the whole day as well?

Also, how to you cook the bird?

 

[Turk]

Originally Posted By: LargeCarManX2
Do you pierce the bird to let the juices soak inward? and keep this in the fridge the whole day as well?

Also, how to you cook the bird?


Yes & yes.

This is the best way I found to have a super moist chicken... "Best Blasted Rapid Roast Whole Chicken"

http://www.food.com/recipe/kittencals-best-blasted-rapid-roast-whole-chicken-221743

 

[RISUPERCREWMAN]

Add some Mobil-1 10W30 for added flavor!

 

[Pablo]

After brining like that, get a pelicle going and smoke the bastid.

 

[dave123]

With a bird that size i would do on a weber grill over Hot coals lid on start breast side down flip 20min finish on its back till juice runs clear. Largest mistake people have with chicken is over cooking in hence they have dry chicken the brine gives more room for error in cooking poltry or pork for that matter.

 

[Turk]

Yep, I do that too. I smoke 'em, grill 'em or blast-roast 'em. Never over-cook a bird.

 

[JHZR2]

Starving!!!!

 

[Drew99GT]

Originally Posted By: HerrStig
And,, in the end, it's still chicken.


Yea; why go through the process of making chicken that tastes good when you can go buy chicken nuggets!

 

[Turk]

...and the after:

 

[dave123]

Looks good now what beer to match with it something from Surly for sure.

 

[HTSS_TR]

I like dark meat, can I have one leg. Very Please !

Look so Yummy ! How did you cook the chicken ? Bake ?

 

[Turk]

Originally Posted By: HTSS_TR
I like dark meat, can I have one leg. Very Please !

Look so Yummy ! How did you cook the chicken ? Bake ?


Thanks - it was soooooo moist!

Came out a little too salty, think I brined it too long as I was gone to do PM on a BIL's Saturn. (1/2 gallon water to 1/2 cup salt). I'll cut the salt in 1/2 next time.

I followed the cooking times/temp in the link above: 450 for 20 min, then 400 for 40 min. The EVOO & Butter almost burnt, so next time, I'll do 430 for 20 min & 380 for 1 hour.

 

[Pop_Rivit]

Originally Posted By: tpitcher

Came out a little too salty,


That's why I never brine anything. I don't care for the excessive salty flavor.

I do enjoy a good marinade, and sans salt yours would have been great. Next time you should consider leaving out the salt and letting the flavors of the herbs stand out, rather than the sodium.

 

[Turk]

Originally Posted By: Pop_Rivit
Originally Posted By: tpitcher

Came out a little too salty,


That's why I never brine anything. I don't care for the excessive salty flavor.

I do enjoy a good marinade, and sans salt yours would have been great. Next time you should consider leaving out the salt and letting the flavors of the herbs stand out, rather than the sodium.


There, fixed it.

An easy fix with less salt & less time in the brine. I had to work on a car an hour away for longer than I thought!

 

[Pablo]

Without salt, no brine. Without brine no pelicle. Without pelicle no delicious smoked meats. No need to avoid salt in homemade goodies.

Want to avoid salt? Avoid factory processed foods.

 

[cutter]

After brining, you should probably give the bird a quick rinse in cold water to remove surface salts which aren't needed anymore.

 

[Turk]

Originally Posted By: cutter
After brining, you should probably give the bird a quick rinse in cold water to remove surface salts which aren't needed anymore.


Oh, I did...

 

[cutter]

Oh, with a bird that small, a few hours is all that's needed.