why brine chicken?

[redhen]

what is the brine recipe..salt/water ratio please?..thanks, Wendy

 

[spook]

The brine route just is not good for our family. With hypertension and cardiac issues, its important to leave the salt out of the works. (not intending to rant, but I will) To cook an older bird or tougher one, crock pot, roaster pan with a cover, water, veggies to make a nice gravy or soup with, if you don't use the liquid, save it, its a wonderful chicken stock to use for the next time you get a hankering for a good soup.

I do not know how this works, but my brother used to put a tad bit, like 2-4 tbs of apple cider vinegar according to weight to the meat to tenderize while cooking.
(Off soap box- good luck with the brine, it does work)

 

[Daycare Mom]

I never used a brine on my chicken until I raised my own. Now I am hooked. I don't have an any measurements to share. I just mix it up and let the bird soak for a while usually between 3 hours and overnight, depending on when I remember to put the bird in!
Makes for a very juicy, yummy dinner!

 

[lauralou]

I soak meat for 24 hours in the refrigerator. I don't have an exact amount of salt that I put in. I just pour on a good amount. Hehe.

 

[Daycare Mom]

I use salt and sugar. I don't have exact amounts either just pour some in.

 

[wohneli]

Sea Salt works great and you don't need as much of it.

 

[Mojo Chick'n]

Have not tried this one, was gonna try it on my turkey for Thanksgiving. I imagine it would work for Chicken, too ---

From Emeril -

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey

Directions
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

 

[redhen]

Quote:
thanks!..

..

 

[estpr13]

Another reason to brine your chicken is if you wish it to be Kosher. I thought I had read this before but had to look it up.

"Kosher chickens are specially raised, fed a grain diet, and slaughtered by a ritual slaughterer using a razor-sharp knife. Then they are soaked in cold water and hand-salted with coarse salt and allowed to drain." 'Field Guide to Meat' by Aliza Green p.189 2005.

The salt does tend to pull out some of the blood and tightens the skin.

 

[jvls1942]

lauralou, you said something that reminded me of a story..

young wife was cooking a ham..she cut off a little slice from each end and put it in the pan.. Her young husband asked her why she did that? tradition, I guess , she answered.. my mother always did that.. the young man called his mother in law and asked her why she cut the ham like that.. why, that is how my mother did it, she replied.. so the man called great granny with the same question. and the answer was still the same.
One more call left, he called g,g,granny.. same question, but this time the answer was different.
she replied, Oh that ,, I always cut the ends of the ham off so it would fit into my short pan...

.....jiminwisc......