Originally Posted by GB
I am a firm believer in brining aeyla. I think brining makes chicken, turkey, and pork that much better and is always worth doing if possible.
Couldn't agree more! Although with some birds that have already had "juice" added (It says on the label), brining isn't as necesarry.
(We'll still do it to add a bit of flavor and misture, but I back off the salt, since there's already extra salt in the bird)
BTW - Did anyone see Good Eats last night? Alton Brown did a brined and fried bird.
The best part though, was when they were demonstrating what "could" go wrong. They put a wet, still frozen bird into 400+ degree oil. They basically combined everything you shouldn't do into one example. The resulting boil-over and fire was extremely impressive (And really underscored the safety issue). This was all done in a safe/secured setting with the local fire department on hand. Still nothing like a grease powered fireball shooting 10 feet in the air!