Otter, Audeo and GoodWeed have all been "brining" birds to various effects over the past few months, and cooking by different methods, stuffing the birds internally or cooking the stuffing "beside"...as of course have I been doing the same!
We have all used different ingredients, probably different methods and experienced arguably "different results" (no wonder!)...
There have been different observations on the herb additives and their affects, as well as the "sugaring" question...
So I thought, why not lets start from a standard point, that is quantified/qualified, and give us some point that we can all work from in arriving at the best reipe and or technique...
To this end, I donate a President's Choice, air chilled grade A chicken on the menu for tomorrow...its body mass is 1.33 Kg, or about 3 lbs...it was bought "air chilled", but frozen, and subsequently defrosted...
Sadly, there are no neck or giblets in the cavity. so will be "roasted" unstuffed...
At 2000 hrs tonight, a 2 litre (68 imperial ounces) quantity of water was brought to a boil, and the heat removed...
I added, (measuring) the following...
2 fluid ounces quantity of Sea Salt (iodized)
3 fluid ounces of Cdn #2 "light" Maple syrup
4 fluid ounces of Knorr "Herb and Garlic" marinade
1 fluid ounce "light" (ie salt reduced) Soya Sauce
1 fluid ounce Rice vinegar
1 fluid ounce Basalmic vinegar
2 fluid ounces lemon juice
1 teaspoon "poultry seasoning"
3 tablespoons chopped garlic
Stirred and dissolved all ingredients...
Added 30 ice cubes to cool...
Added chicken, breast down, to marinate...
Okay, its a wee bit late in the day to argue over methods or ingredients, but if you have any comments or suggestions at this point, lets hear them...
Otherwise, I will be removing the bird from the soaking tomorrow afternoon, with no big fanfare of air-drying/chilling...and will cook unstuffed and un-beer-butted/tamponed...and serve up at supper time...unless you have other ideas or demands and will comment "critically" on the experience...
So you have the night asnd the day to insert your inputs and advice, and I will try to conform as best I can...
And hopefully, we can adjust the Christmas Day/New Years Day efforts accordingly...
Lifter
We have all used different ingredients, probably different methods and experienced arguably "different results" (no wonder!)...
There have been different observations on the herb additives and their affects, as well as the "sugaring" question...
So I thought, why not lets start from a standard point, that is quantified/qualified, and give us some point that we can all work from in arriving at the best reipe and or technique...
To this end, I donate a President's Choice, air chilled grade A chicken on the menu for tomorrow...its body mass is 1.33 Kg, or about 3 lbs...it was bought "air chilled", but frozen, and subsequently defrosted...
Sadly, there are no neck or giblets in the cavity. so will be "roasted" unstuffed...
At 2000 hrs tonight, a 2 litre (68 imperial ounces) quantity of water was brought to a boil, and the heat removed...
I added, (measuring) the following...
2 fluid ounces quantity of Sea Salt (iodized)
3 fluid ounces of Cdn #2 "light" Maple syrup
4 fluid ounces of Knorr "Herb and Garlic" marinade
1 fluid ounce "light" (ie salt reduced) Soya Sauce
1 fluid ounce Rice vinegar
1 fluid ounce Basalmic vinegar
2 fluid ounces lemon juice
1 teaspoon "poultry seasoning"
3 tablespoons chopped garlic
Stirred and dissolved all ingredients...
Added 30 ice cubes to cool...
Added chicken, breast down, to marinate...
Okay, its a wee bit late in the day to argue over methods or ingredients, but if you have any comments or suggestions at this point, lets hear them...
Otherwise, I will be removing the bird from the soaking tomorrow afternoon, with no big fanfare of air-drying/chilling...and will cook unstuffed and un-beer-butted/tamponed...and serve up at supper time...unless you have other ideas or demands and will comment "critically" on the experience...
So you have the night asnd the day to insert your inputs and advice, and I will try to conform as best I can...
And hopefully, we can adjust the Christmas Day/New Years Day efforts accordingly...
Lifter