Thank you.Great Minds Think Alike...
Thank you.Great Minds Think Alike...
Well I did this in the oven on my stand. It was lovely! I used Kokanee beer, tossed in a couple cloves of garlic and a pile of sage and thyme. Rubbed the outside with lemon and salt. It was DELISH! I don't remember who said the beer doesn't flavor the chicken, but just as a note, the beer might not flavor the chicken, but the herbs inside the beer definitely were noticeable.
My family want to try Cerise's recipe next time, so that's going to be our next chicken dinner.
I'm wondering if you could do that upside down. That way the dark meat would be the most exposed to heat and cook faster. It would also mean that the juices inside the chicken would drain towards the white meat.
Isn't it also a question of how long you brine?If you've ever used the Good Eats recipe for Thanksgiving turkey, you'll see that brining delivers flavor to the bird. It's all about what you put in the brine. I've never used alcohol in a brine.
Isn't it also a question of how long you brine?
If you brine long enough (a week or so), the meat becomes less moist and salty.If you brine long enough for the brine to be effective, it will deliver. "Long enough" depends on the size and shape of the meat. Flat pieces like chops take less time while thicker pieces like poultry or roasts take longer.
alix, i have to disagree about brining only adding moisture, not flavour.
i've been working on a copycat brine for pork chops that's specific reason is to add flavour (garlic and bay) as well as moisture.
the secret my be that alcohol is added to the brine, so the flavours may be carried along into the meat tissue as alcohol soluble. i'm not sure, though. just a thought.
If you've ever used the Good Eats recipe for Thanksgiving turkey, you'll see that brining delivers flavor to the bird. It's all about what you put in the brine. I've never used alcohol in a brine.
...Andy, I'm referring mostly to my own taste buds and my family's. We do not detect a noticeable flavor when we brine poultry with any kind of aromatics or other stuff. Now when I rub the poultry, that's when we get the flavor boost. Perhaps our taste buds are just not sensitive enough?