Hey everyone... its been a while since I have posted anything on here (moving between states can become hectic
Anyhow... Im going to try and brine some pieces of boneless chicken breasts tonight and was wondering what some input was on my proposed method
Im going to add a 50/50 mix of chicken broth and water mixed with kosher salt, rosemary, sage, garlic and maybe some coriander seeds... and of course sugar. bring it to a boil then let completely cool... then soak chicken.
im going to do two different intervals because I have no idea what Im doing... i figured an hour and a half and 45 min would be two good intervals to start with... what are your thoughts on that? also... do i take it straight from the brine to the already hot grill or should i dry it off? im confused on that..
also.. if the brine turns out to be good, is it possible to maybe boil it for a few minutes and reduce it to a sauce (perhaps add something to thicken it a bit) ?
Im going to be cooking it on an indoor grill... its a fajita grill that someone got me for christmas. but you can cook other things on it.
Thanks for all the input in advance... I hope I can get this right. It seems to be a very useful technique
Anyhow... Im going to try and brine some pieces of boneless chicken breasts tonight and was wondering what some input was on my proposed method
Im going to add a 50/50 mix of chicken broth and water mixed with kosher salt, rosemary, sage, garlic and maybe some coriander seeds... and of course sugar. bring it to a boil then let completely cool... then soak chicken.
im going to do two different intervals because I have no idea what Im doing... i figured an hour and a half and 45 min would be two good intervals to start with... what are your thoughts on that? also... do i take it straight from the brine to the already hot grill or should i dry it off? im confused on that..
also.. if the brine turns out to be good, is it possible to maybe boil it for a few minutes and reduce it to a sauce (perhaps add something to thicken it a bit) ?
Im going to be cooking it on an indoor grill... its a fajita grill that someone got me for christmas. but you can cook other things on it.
Thanks for all the input in advance... I hope I can get this right. It seems to be a very useful technique