Brianschef
Senior Cook
- Joined
- Nov 24, 2003
- Messages
- 142
I always brine my chicken in buttermilk. You can add any herbs and spices to it you choose, but it is always flavorful and moist.
Brianschef said:I always brine my chicken in buttermilk. You can add any herbs and spices to it you choose, but it is always flavorful and moist.
Do you season your chicken with salt and pepper when cooking? If so, why would you only want to season it on the outside instead of having it seasoned equally throughout? A brine also does not have to amount to nothing more than salt water as you can see from bknox's flavorful brine. It is a way of introducing flavor, not just moisture.BreezyCooking said:Why should I add what amounts to nothing more than salt water to something that is already perfect?
No it is not necessary, but it can certainly enhance an already great product. It is not necessary to put pepperoni on a pizza or a cherry on an ice cream sundae, but isn't it great that we do have those options?BreezyCooking said:If you start out with fresh superior poultry, it shouldn't be necessary.
BreezyCooking said:I don't brine any of the poultry I cook. I buy organic free-range turkey that is always moist & tender - even the leftovers. Goose as well. Chickens, guinea hens, cornish game hens, & duck are all done on the rotisserie & are always unbelievably juicy. Why should I add what amounts to nothing more than salt water to something that is already perfect? I've had birds that have been brined, & frankly, I think brining is just another fad.
If you start out with fresh superior poultry, it shouldn't be necessary.