We just don't fry poultery here, maybe because neither my wife or I were are good at that. We bake whole birds, use a slow cooker, BBQ, or smoke the meat, all of which are considered slow methods of cooking.
As far a brine, we let the meat rest for 48 hours after butchering in ice water then we freeze the bird. It has a simular effect as brining but not extra salt.
As far a brine, we let the meat rest for 48 hours after butchering in ice water then we freeze the bird. It has a simular effect as brining but not extra salt.
