Brining

[Ro-Ro]

How many of you brine your chicken before frying it. If you do what do you brine it in and maybe provide your recipe for this.

[luvs2eat]

Re: Brining

I never have, but will watch this thread to see some recipes. I made fried chicken for the FIRST time in my life a few weeks ago... just peeled off the old blister skin yesterday from picking up a piece in the hot oil and lifting it up high to see if the underside was browned well enough and the hot oil ran down the tongs and right onto my hand... learned something there, ya think??

[DebsterinOhio]

Re: Brining

Watching this thread also...never have. Was it worth the burn Luv?

[tastebud]

Re: Brining

I never have, but have seen it brined in buttermilk a few hours or even overnight.

[Huffle]

Re: Brining

I was wondering about brining also so I did some hunting on the web. Here are some sites.

http://www.virtualweberbullet.com/brining.html

http://hogwildbbq.blogspot.com/2007/03/im-beginning-to-like-this-brining-thing.html

This next one uses a Buttermilk brine.

http://www.recipezaar.com/168990

One place said for crispy chicken to air dry the chicken after you remove it from the brine and rinse it. To air dry it in the frige.
Hope these help

Huffle

[krubinic]

Re: Brining

Probably the closest thing I do to brining is I have one of those huge hypodermic needles you can buy to "inject" the broth or various flavorings into your meats. I know around Thanksgiving Williams Sonoma sells those brining kits for doing your turkey in.........always want to try it but never do. I guess I'm stuck in my old habit of using Reynolds Browning Bags to do things in for YEARS and get GREAT results.

[Traumanurse]

Re: Brining

I watched that girl Sunny on food Network yesterday. She brined her chicken before frying it. did not see it all but get it from foodnetwork.com. it really did look good. I always brine my turkey breast.

[lampladies]

Re: Brining

WOW, I must not know the brining process at all! I thought it is not marinating or injecting flavours, but rather soaking a bird in chilled salt, SALT water. Here's what I did last thanksgiving. This dinner elevated me in DH's family, well into Goddess status! Went to Home Depot and bought one of those lovely orange buckets you are supposed to shop in. Brought it home and sterilized it. Mixed a salt solution in water, slapped that bird in to cover, and added ice, LOTSO ice. Cover in plastic wrap. Every 2 hours, turned and added more ice to keep chilled. Do this in the tub, because you'll start losing water, okay, add more salt and stir. You are on a 2 to 3 hour vigil on this experience, so prepare for it. Sleep, what's that??? I think it was our boy Alton who said salt will actually push the juices into the bird, and not out, but not having a salty mess. Any way, finish your vigil to the next morning. Drain, rince if you must. Toss into a roasting pan, follow your usuall routine for your bird. I can personally attest to it being absolutly the best turkey I've ever had!!! NOT dry, stringy, but moist, tender, lovely turkey, a glorious praise to the lowly bird!!! AND not salty at all. (Sorry, I had Alton channeling through my fingers to type this!!!) Best, Laura

[krubinic]

Re: Brining

Laura, no, you are right about your idea of what the brining process is, you didn't get it wrong.

For me, personally I have never done brining and want to by using one of those "kits" from William Sonoma (and other places have them I'm sure). Maybe I'll try it on a small turkey when I get into my "Fall" meal making mode so I'm not trying this process for the first time on Thanksgiving Day and screw it up royally in front of everyone! I've got a major reputation to uphold between our families ya know!!!

[Traumanurse]

Re: Brining

For my turkey breast,I boil one cup of kosher salt, one cup of brown sugar, the juice of two oranges then throw the hull in and the juice of two lemons and hulls. Then after boiling for several minutes i pour it into a small ice chest and fill with water and ice to cover and let sit overnight. Of course keep adding ice. It works very well, nice and moist bird boob!

[MissKise]

Re: Brining

lampladies,

You are correct with the turkey brining ............but I only add a single dose of brining to my bucket (the same 5 gallon one) and I use a plastic bag to contain it all.

I use lots of ice, and blue ice to keep it cool overnight in a ice chest if needed.

I use some spices in my brine and I use the ultimate brine that I posted here.

I love brining, and it also elevated me to a new level with my family and inlaws for turkey.
They refuse to eat anyone else's turkey and I now have to make the turkey every year. But it is fun and I love to cook, so I guess it is worth it.


Brining chicken would be very similar and would make the chicken as juicy as the turkey.

[lampladies]

Re: Brining

...........can't.......resist................the.. .................TEMPTATION....................... ......, will be brining a chicken this weekend!! SJP, did you say you had the ulitmate brine solution???? Share please? And thanks to Trauma Nurse I have a pic of Bird Boob firmly etched into my memory banks forever!!!!!!! Lol, Laura

[TexAnn]

Re: Brining

I love these educational type Threads. I have never tried Brining, but it sounds very good. Thanks to you all for helping me learn something new!

[floridagirly68]

Re: Brining

I brined a turkey at thanksgiving. Wasn't really impressed.

[lampladies]

Re: Brining

Miss Kise, I have not given you your proper credit for the ultimate brine recipe, forgive me. Might I humble myself for that recipe, and forever give your credit that is due!!! Thanks, (*), Laura