Brine

[plonq]

After atara's great success at brining a chicken awhile back, I decided to give it a try. As I type this, there is a whole chicken in a pot of brine in the refrigerator. If past experience plays out, I will end up producing something interesting, but not necessarily edible. What is the taste of epic failure? I fear that I may find out in a few hours...

Comments

[atara.livejournal.com]

My brined chicken was edible. Why wouldn't your chicken be edible?

[plonq.livejournal.com]

For the same reason I burnt the stir-fry last night. I think I am losing my cooking mojo.

[atara.livejournal.com]

I think you're just extra unsure of yourself after the eggplant incident.

[duncandahusky.livejournal.com]

You can't go wrong with brining a chicken, I think (well, I suppose you could overbrine it). My favorite approach is to brine a chicken, then stuff a paste of butter, olive oil, and herbs between the skin and the meat and roast it. (Bonus points for butterflying the chicken and roasting it over potatoes :-)

[plonq.livejournal.com]

Mmm... Subcutaneous butter for the win. =9

I was planning to roast it with potatoes, carrots and onions. Whether I butterfly it or not depends on how ambitious I am feeling later today. Right now I am thinking "no", but my second cup of coffee is pushing my Energy-O-Meter over toward "maybe".

[atara.livejournal.com]

/looking forward to dinner
:)