"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 07-31-2011, 01:20 PM   #1
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Need brine recipe

Have 4 huge bone in, skin on chicken breast halves. I've been wanting to experiment with brining, and can't find a recipe. Is this appropriate for this cut? What would the proportion of salt to water? It is now noon, and I'll probably put them on the grill at 5:30 or so. Is this enough time?

__________________

__________________
Claire is offline   Reply With Quote
Old 07-31-2011, 03:36 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
One quart of water, 4 TB kosher salt, 2 Tb sugar. Use these proportions at one quart of brine for every pound of food. Brine for at least 30 minutes and no more than 8 hours.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-31-2011, 03:42 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,091
Quote:
Originally Posted by Andy M.
One quart of water, 4 TB kosher salt, 2 Tb sugar. Use these proportions at one quart of brine for every pound of food. Brine for at least 30 minutes and no more than 8 hours.
Would this work with pork chops too? I am defrosting a couple thick loin chops for the grill.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-31-2011, 03:43 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
Works on anything
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-31-2011, 03:48 PM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,091
Quote:
Originally Posted by Andy M.
Works on anything
Great! Brining away!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-31-2011, 03:57 PM   #6
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Andy, thank you. I've been wanting to try this on poultry and/or pork for ages, and watch American Food Kitchen a lot (that site would have been my next stop) I'm sure if I find it a vast improvement on my already beloved grilled chicken I'll do it enough to do it second nature. I've heard of putting in extra ingredients (cider, other stuff) but wanted to start with a basic. It should be soaking for 3 hours before I pull it out and rub with sage and put on the coals.
__________________
Claire is offline   Reply With Quote
Old 07-31-2011, 04:00 PM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've never brined anything, but it is my understanding that you can add your herbs or other spices right to the brine solution. You just need to lessen the salt if using a seasoning with salt included in it. I'm thinking you could add that sage right to the solution and let it get pulled in with the brine.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-31-2011, 04:11 PM   #8
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,091
I've never brined anything either, but while I await the arrival of my new stovetop smoker, I thought this sounded really good. Will probably sprinkle with something else (no salt). Suggestions?
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-31-2011, 05:19 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
You can use vegetable broth in place of water for the brine. Also, you should rinse off the meat after brining to get rid of excess salt solution.

I would recommend salt free seasonings for brined meats at least until you know how it tastes. If you try to cut back on the salt in the brine to compensate for the salt in the seasoning blend you add after brining, you are lessening the effectiveness of the brine.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-31-2011, 05:24 PM   #10
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Guess I'll have to report back after supper!
__________________

__________________
Claire is offline   Reply With Quote
Reply

Tags
recipe

Need brine recipe Have 4 huge bone in, skin on chicken breast halves. I've been wanting to experiment with brining, and can't find a recipe. Is this appropriate for this cut? What would the proportion of salt to water? It is now noon, and I'll probably put them on the grill at 5:30 or so. Is this enough time? 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.