Brining young roos

[Toast n Jelly]

I've been back and forth on brining, having read opposing views about loss of taste.

I'd like to hear from those that have tried both ways; brining and not brining, is there a loss of taste?

I've pieced the roos that I butchered last week to cook in sauces and broth so too late I guess for them, but would it be worth leaving them whole and brining for the next ones?

 

[aoxa]

Are you trying to add flavour or tenderness?

Slow cook them for tenderness, and they already are usually full of flavour.

I've only brined for a short period and never noticed any difference in tenderness when cooked for only 2 hours. Still tough as heck.

How have you tried to cook them?

 

[Toast n Jelly]

After resting I put the leg quarters and breast in the freezer and made an amazing broth with the rest in a crock pot for 12 hours.
These were done on Thursday last, weighed in at 3lbs each dressed at 4.5 months old.
I made the most delicious chicken pot pie with the meat that fell off the bones and the broth. The broth was a bronze colour and excellent tasting.

Haven't decided how to cook the meaty parts yet.

 

[aoxa]

After resting I put the leg quarters and breast in the freezer and made an amazing broth with the rest in a crock pot for 12 hours.
These were done on Thursday last, weighed in at 3lbs each dressed at 4.5 months old.
I made the most delicious chicken pot pie with the meat that fell off the bones and the broth. The broth was a bronze colour and excellent tasting.

Haven't decided how to cook the meaty parts yet.

Crock pots are amazing things!!

Sounds delicious

 

[Owingsia]

I always brine. I usually make up flavored brine based on what I want to cook the chicken with. Yesterday we had a Rosemary Lemon roast. I brined it with water, salt, rosemary, and lemon juice. After 24 hours I cooked it like normal with all the ingredients. Bird tasted so dang good!!!

When I BBQ I always buttermilk brine and the chicken comes off the grill so moist. I have not had a flavor issue with my brine although I have not tried a strait water/ salt brine.

 

[aoxa]

I always brine. I usually make up flavored brine based on what I want to cook the chicken with. Yesterday we had a Rosemary Lemon roast. I brined it with water, salt, rosemary, and lemon juice. After 24 hours I cooked it like normal with all the ingredients. Bird tasted so dang good!!!

When I BBQ I always buttermilk brine and the chicken comes off the grill so moist. I have not had a flavor issue with my brine although I have not tried a strait water/ salt brine.

I want to make goats milk butter, and could use the buttermilk leftover to do just that. Sounds delicious

 

[Toast n Jelly]

Quote: It was, I ate the whole bowl in 2 days, breakfast and supper...

 

[Toast n Jelly]

I always brine. I usually make up flavored brine based on what I want to cook the chicken with. Yesterday we had a Rosemary Lemon roast. I brined it with water, salt, rosemary, and lemon juice. After 24 hours I cooked it like normal with all the ingredients. Bird tasted so dang good!!!

When I BBQ I always buttermilk brine and the chicken comes off the grill so moist. I have not had a flavor issue with my brine although I have not tried a strait water/ salt brine.

Sounds like something that I'd like. I've used buttermilk with store bought chickens and that's excellent.