Brining poultry..
I haven't made too many new chicken recipes to post lately.
But one thing I do before I make any poultry is to brine it.
That just consists of submerging it into cold water, kosher salt and some brown sugar. The cold water, (plastic container) must cover the poultry. I use a wire whip to dissolve the sugar and salt in the water first. Then drop in your poultry.
At that point you can put the container in the fridge, covered, up to 2 days.
This doesn't change the flavor, just makes the meat much more tender. Plus it rids any poultry of excess blood, (yuck) or a fowl taste.
The ratio of salt and sugar depends on the amount of chicken or other fowl. I just sort of eyeball it.
But one thing I do before I make any poultry is to brine it.
That just consists of submerging it into cold water, kosher salt and some brown sugar. The cold water, (plastic container) must cover the poultry. I use a wire whip to dissolve the sugar and salt in the water first. Then drop in your poultry.
At that point you can put the container in the fridge, covered, up to 2 days.
This doesn't change the flavor, just makes the meat much more tender. Plus it rids any poultry of excess blood, (yuck) or a fowl taste.
The ratio of salt and sugar depends on the amount of chicken or other fowl. I just sort of eyeball it.
