Quote:
Better hurry and get to a keyboard cuz I need to brine tonight I think
The Natural Chicken Keeping thread - OTs welcome!
- Thread starter Bulldogma
- Start date
Yes, it works for turkeys, chicken, pork or whatever you want to use it on. You can change the spices if you like. Also, cut the recipe in half for a chicken.Are there any brining experts here? I'm hoping you can give me your expert brining advice!
My daughter had a pastured turkey dinner for us (yay, I didn't have to cook!) and she brined it with the recipe on this post:
http://thebeeroness.com/2011/11/28/beer-brined-turkey
It was the best turkey, as far as tenderness, not dry, etc., that I've ever had. So I was hoping I could use it for chicken too.
Has anyone used a brine similar to this for chicken? Should I change the length of brining time? Amount of Salt, etc.?
Thanks for any help you can give!
The salt is the important part in the recipe so you can have fun with the rest of it.
Last edited:
I figure about 14 pounds of meat/fat total I ground up of scrap venison. I rendered some fat down and made a dozen suet cakes with pumpkin seeds, sunflower seeds and dried basil. All came from the garden.
The girls approved
The yeast can make some tasty oatmeal cookies too. And the yeast that Sue linked is the best kind for the cookies.
I tried to tell my DH that the lady had it backwards. Most likely the cornish females were all processed early and sold at a premium as cornish hens while the males got fed a bit longer and went to KFC or Chickfila meaning that more of the chicken at the stores and fast food places was male chickens.
And the 1/2 cow in my freezer as well as the whole pig were both males.
That freshly ground venison looks so good. Any reason why it was not good enough for meatloaf or cheeseburgers?
I figure about 14 pounds of meat/fat total I ground up of scrap venison. I rendered some fat down and made a dozen suet cakes with pumpkin seeds, sunflower seeds and dried basil. All came from the garden.
The girls approved
Yes, it works for turkeys, chicken, pork or whatever you want to use it on. You can change the spices if you like. Also, cut the recipe in half for a chicken.
The salt is the important part in the recipe so you can have fun with the rest of it.
Should I reduce the time in the brine since a chicken is so much smaller?
12 to 18 hours is fine for chickens too so just cut the recipe in half.
It will be a very tasty chicken too!
Yes, it works for turkeys, chicken, pork or whatever you want to use it on. You can change the spices if you like. Also, cut the recipe in half for a chicken.
The salt is the important part in the recipe so you can have fun with the rest of it.
Should I reduce the time in the brine since a chicken is so much smaller?
I use a basic salt water brine recipe I found in an old cookbook somewhere. And I try to brine and rest at the same time for my chickens. My chicken brine recipe called for 12-24 hours of the chicken in the brine solution.
Tomorrow I will be adding salt and sugar to my chicken and ice water filled cooler. It starts off with ice and chicken and ice gets added as needed to keep the cooler working as a spare fridge. Just in case you don't have room in your fridge to let 4 chickens rest in brine.
Last edited:
The true story of the Chicken Gun. Too funny not to share!
Sometimes it does take a rocket scientist!
Scientists at NASA built a gun specifically to launch standard 4 pound
dead chickens at the windshields of airliners, military jets and the space shuttle, all traveling at maximum velocity. The idea is to simulate the frequent incidents of collisions with airborne fowl to test the strength of the windshields.
British engineers heard about the gun and were eager to test it on the
windshields of their new high speed trains. Arrangements were made, and
a gun was sent to the British engineers.
WHEN THE GUN WAS FIRED, THE ENGINEERS STOOD SHOCKED AS THE CHICKEN
HURLED OUT OF THE BARREL, CRASHED INTO THE SHATTERPROOF SHIELD, SMASHED IT TO SMITHEREENS, BLASTED THROUGH THE CONTROL CONSOLE, SNAPPED THE ENGINEER'S BACK-REST IN TWO, AND EMBEDDED ITSELF IN THE BACK WALL OF THE CABIN, LIKE AN ARROW SHOT FROM A BOW.
THE HORRIFIED BRITS SENT NASA THE DISASTROUS RESULTS OF THE
EXPERIMENT, ALONG WITH THE DESIGNS OF THE WINDSHIELD AND BEGGED THE U.S SCIENTISTS FOR SUGGESTIONS.
NASA RESPONDED WITH A ONE-LINE MEMO -- "DEFROST THE CHICKEN."
(TRUE STORY)
Five minutes of solid laugh out loud merriment. Funniest thing I've ever heard.
Yes, it works for turkeys, chicken, pork or whatever you want to use it on. You can change the spices if you like. Also, cut the recipe in half for a chicken.
The salt is the important part in the recipe so you can have fun with the rest of it.
Should I reduce the time in the brine since a chicken is so much smaller?
I use a basic salt water brine recipe I found in an old cookbook somewhere. And I try to brine and rest at the same time for my chickens. My chicken brine recipe called for 12-24 hours of the chicken in the brine solution.
Tomorrow I will be adding salt and sugar to my chicken and ice water filled cooler. It starts off with ice and chicken and ice gets added as needed to keep the cooler working as a spare fridge. Just in case you don't have room in your fridge to let 4 chickens rest in brine.
Now another question.
If you're going to freeze them, do you do this brining before you freeze or after?
Similar threads
New posts New threads Active threads
-
Latest threads
-
-
-
-
Help! Chicken acting strange! Egg bound?- Started by balletchickenmom
- Replies: 0
-
-
-
Threads with more replies in the last 15 days
-
-
How intense is your pecking order?- Started by thecatumbrella
- Replies: 96
-
I know I’m probably going to upset some ppl, but I’m genuinely confused..- Started by z3lda3
- Replies: 91
-
-
No tails and some bald backs and other spots.
- Started by Hannah J
- Replies: 67
-
