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- #6,811
X 2. Brining makes a huge difference in both flavor and texture. I normally brine mine before I plan to cook them though, not right after processing. I never thought about doing so immediately but now I want to try it. Oh....and in case anyone is interested, here is a brine recipe given to me by a close friend:
2 gallons water
1 3/4 cups Kosher salt
1/2 cup white sugar
2 TBS Morton Tender Quick
2 TBS onion powder
2 TBS garlic powder
2 TBS paprika
1 TBS white pepper
1 TBS powdered ginger
1 tsp mustard powder
1 tsp powdered sage
1 tsp nutmeg
The last time I used this I brined the bird for three days and only use salt, pepper and butter for seasoning during roasting....and the meat was tender, juicy and very flavorful without the chicken flavor being covered up by other flavors.
I think brining (with water and Kosher or Sea Salt only) is best done as soon after processing as can be. Ideally, it should be done before rigor sets in for full benefit.
Edit: I brine the whole bird then cut it up afterward or freeze it whole.
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