"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-01-2004, 07:38 PM   #1
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Yipes! Brined Chicken goof!

I decided to brine a chicken, then roast it, tonight. I just realized I majorly goofed! I have read the threads concerning brining, and I even started a document on brining to record the water/salt ratio, and any flavorings I wanted. I had recorded 1/2 c of salt to 1 gal of water. However, my dumb brain remembered it as 1/2 x salt to 1 CUP of water. Hopefully, it won't be to bad, as I only had time to brine for about an hour before I rinsed it and started the roasting process. I'll report back later how it was.

__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-01-2004, 11:54 PM   #2
 
Join Date: Jun 2004
Posts: 1,018
This is very interesting to see your follow up, AllenMI!

Note that its through "mistakes" such as this that new methods are "invented" and new understandings reached...

(So please do get back on the Board and let us know how it turned out!)

While I expect that your bird tasted a tad "salty", and that any "herbing" you did was very muted, due to the short brining period, the lack of balance with sugars, and the very "different" avenue that you have "accidently" taken on this feed...(which of course is why there'll be any number of us eagerly awaiting your next post on the topic!)

I've seen a recipe (but never tried it!) where either a fish or chicken is "crusted" a quarter inch deep in Kosher Salt, and I forget the bonding agent that kept the salt solidly together, which is supposedly to be pretty good, so you were not terribly far from a copy of that....

Your response is avidly waited...

Maybe IronChef will offer a comment, as you have delved into something he may be interested in...in which case, someone notify the Elf, so she can "Summon the IronChef"!

Chuckle!

Lifter
__________________

__________________
Lifter is offline   Reply With Quote
Old 11-02-2004, 09:13 AM   #3
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Ok, here's the results:

I roasted the chicken for 2 hours at 350°F, basting with the juices in the pan every twenty minutes.

The skin crisped up really well. It was darker and crispier than what I normally get. It smelled great! It was somewhat salty, but it was edible. I didn't add any salt to the stock that I used to deglaze the pan with to make the gravy. It already had enough salt in it. My DW agreed that it was good, but a little on the salty side.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-02-2004, 09:15 AM   #4
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
No real harm done, then, Allen! I'm glad to hear it wasn't a complete disaster!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 11-02-2004, 09:43 AM   #5
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Ha! Another "Happy Accident"! (What a relief!) This was really interesting to read about, Allen. Thanks!

Lifter, the technique you described of encrusting a fish, etc., with a thick layer of wetted kosher salt does produce a nice, tasty, exceptionally moist fish. And it's cook to crack open the salt to get to the fish inside! However, having done that several times and now having found brining, I'm going to lean toward the latter....it doesn't use nearly as much salt and is a darned site easier to clean up.
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-02-2004, 01:15 PM   #6
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
Glad that it came ok reasonably ok. :D

If anyone makes that mistake again, I'd recomend basting not from pan juices (that's where lots of salt concentrates so you are putting it back into the bird) but from unsalted giblet broth or low sodium chix stock mixed with some butter.

Also, you will be ver pleasantly surprised when you add sugar to the brine. Sugar very much highlights the savory flavors brining brings out. It does not make it taste sweet.
__________________
jennyema is offline   Reply With Quote
Old 11-02-2004, 03:52 PM   #7
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Quote:
Originally Posted by jennyema
Also, you will be ver pleasantly surprised when you add sugar to the brine. Sugar very much highlights the savory flavors brining brings out. It does not make it taste sweet.
Strong agreement to that point, jennyema!
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-02-2004, 04:35 PM   #8
Senior Cook
 
kansasgirl's Avatar
 
Join Date: Aug 2004
Location: USA
Posts: 469
Hey Audeo - crusting fish or chicken in salt is a marvelous way to cook that is nearly foolproof and produces tender moist meat every time. The 'bonding' agent is many times egg whites and water. I have used about 2 lbs salt, 1 egg white, and 2 tb of water. I feel like the egg whites help the crust stay together really well.
__________________
Be determined to live life with flair and laughter!
kansasgirl is offline   Reply With Quote
Old 11-02-2004, 04:54 PM   #9
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Quote:
Originally Posted by kansasgirl
Hey Audeo - crusting fish or chicken in salt is a marvelous way to cook that is nearly foolproof and produces tender moist meat every time. The 'bonding' agent is many times egg whites and water. I have used about 2 lbs salt, 1 egg white, and 2 tb of water. I feel like the egg whites help the crust stay together really well.
You are absolute right, kansasgirl. I forgot about the egg white, which does bind the stuff well!
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-03-2004, 10:18 AM   #10
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
One thing I did notice, even 24 hours after we cooked and ate that chicken, is that I can't really eat a lot of salty foods at the time. When I was at work last night, one of my co-workers prepped up a pan of bacon bits (we get cooked bits, frozen, in bulk). When it came out of the oven (to drain the grease), I always do a "quality check" :) I could barely taste the stuff, as my tongue was just registering the salt.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Reply

Tags
None

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


Similar Threads
Thread Thread Starter Forum Replies Last Post
BIG FAT Greek Garlic Chicken mish Chicken, Turkey & other Fowl 3 02-10-2005 12:19 PM
Chicken Kiev and Chicken Egg Rolls Chief Longwind Of The North Chicken, Turkey & other Fowl 0 09-05-2004 01:48 AM
Pan-Roasted Stuffed Chicken Breast with Honey-Dijon Pan Grav ironchef Chicken, Turkey & other Fowl 2 01-06-2004 10:25 PM
Southern Fried Chicken Chef Brian Chicken, Turkey & other Fowl 0 05-10-2002 11:26 AM


» 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 08:06 AM.


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