Red Laced Cornish X and project talk (pics p. 8)

[Totalcolour]

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Ooh, that's a great idea. Also, recipes for our meaty project birds. I really think soaking him for 48 hours did a fabulous job or tenderizing him, not to mention the added flavour.

 

[janchilds]

Kate:

How old did you say the bird was? Also... willing to share that brine recipe??

 

[al6517]

Here you go Kate, just a sample to wet your whistle.

One of my WLR Rooster culls at 8mo old

3wk old Cornish X broilers

 

[SteveH]

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Outstanding! Thnks for shareing the pictures.

 

[SteveH]

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[Totalcolour]

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Brine Recipe

2 cupes water
1/2 cup kosher salt
1/2 cup sugar
1 tsp allspice
2 bay leaves
2 tsp minced garlic
1 tsp juniper berries
1 Tbs thyme (les if you don't like thyme)
1 tsp pepper

Simmer five minutes
add:
1 qt good apple cider (I used Martinelli's because there is nothing added)
add:
3 qts water

Brine for 24 hours

I did mine for 48 hours; If I did it again for this long, I would reduce the salt slightly, I'm salt intolerant, hubby isn't! The longer brining time added more salt to the flesh.

Bird was 26 weeks old

 

[Totalcolour]

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Some really tasty looking birds there. Yup, I'd say some men can cook

The little Cornish look especially yummy.

And that one, did you do a high roast on the spatchcock?

 

[al6517]

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Some really tasty looking birds there. Yup, I'd say some men can cook

The little Cornish look especially yummy.

And that one, did you do a high roast on the spatchcock?

LOL is it a bad thing if I don't know what a spatchcock is ??.

As a side note I wanted to ask those of us who have been on this thread since the beginning, if any of us know the status of Katy the original OP, I haven't seen or heard from her in many many months. I was just wondering what has become of her, she was a great lady and a good contributor to this thread.

 

[galanie]

I wondered that too Al. This thread has wandered far from the original topic but it's a great one and I hope her project is doing well.

 

[SteveH]

Quote:
Some really tasty looking birds there. Yup, I'd say some men can cook

The little Cornish look especially yummy.

And that one, did you do a high roast on the spatchcock?

LOL is it a bad thing if I don't know what a spatchcock is ??.

As a side note I wanted to ask those of us who have been on this thread since the beginning, if any of us know the status of Katy the original OP, I haven't seen or heard from her in many many months. I was just wondering what has become of her, she was a great lady and a good contributor to this thread.

I sent her a couple of PMs and an email many months ago, but never heard back. I do hope she's OK; I remember she was struggling with some health issues the last I heard from her.