Brine Your Chicken

nigeypiggy
nigeypiggy Posts: 21 Member
in Recipes
If you like me have to cook for more than yourself and keep an eye on your food nutrition values, it's important not to live on bland food to satisfy that requirement. Many foodstuffs can be improved by changing how they are prepared. For example, use a brine for your whole chicken for a regular Sunday roast. You will never go back to bog standard roast chicken ever again. Good brines can be found on the net. Easy peezy lemon squeezy to do.

Replies

  • Motownmadmann2023
    Motownmadmann2023 Posts: 6 Member
    But isnt Brine just a sodium bath for the food. or so you use a low sodium brine if so can you share the recipe
  • nigeypiggy
    nigeypiggy Posts: 21 Member
    Motownmadmann2023 wrote: »
    But isnt Brine just a sodium bath for the food. or so you use a low sodium brine if so can you share the recipe

    Hi there! I use Kosher salt or Himalayan salt, (Some people prefer using it instead of other varieties of salt, like table salt because it's less refined and usually doesn't contain additives like anti-clumping or anti-caking agents. Since it isn't fortified with iodine and doesn't contain any trace minerals, many also prefer its pure flavour and lack of aftertaste)(sourced from Google) So if you are highlighting a concern or an opinion I would like to agree with your point.

    However, I would like to mention that my recipe is not just a sodium bath. The combination of honey, herbs, and fruit contributes greatly to the overall flavor and taste of the dish. So, if you are a food lover who enjoys experimenting with different flavours and tastes, find a recipe which may be perfect for you.

    That being said, if you usually have a low-sodium diet, then you should be cautious about this recipe as it may increase your sodium intake. But don't worry, the amount of sodium in this meal is negligible when compared to your overall weekly intake. So, if you are looking for a delicious and healthy meal option, this method of preparation can still be a great choice for you.
    .
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,261 Member
    I've heard of people,here, soaking chicken in buttermilk before frying it. Maybe, there's a healthier version of that.

    I have an aversion to cooking raw meat, so my method is to throw it in the crockpot while touching it as little as possible, adding broth, and some seasoning and veggies.
  • nigeypiggy
    nigeypiggy Posts: 21 Member
    I assume wearing gloves does not lesson or remove the anxiety you get. Try to assume touching raw meat is like touching your own skin do both at the same time as much as you can bear to do it. Or become a vegetarian 😆
  • AdahPotatah2024
    AdahPotatah2024 Posts: 2,261 Member
    😅 I think I'll stick to my drop in method, haha.
  • Hobartlemagne
    Hobartlemagne Posts: 565 Member
    I've tried brining but the chicken picked up a chlorine taste, I'm assuming from how the municipal water treatment processes the water. I may do it again, but I might use salted distilled water.
  • yirara
    yirara Posts: 9,941 Member
    This whole thread is a bit strange. Reminds me a lot of this review here:
    https://www.amazon.com/product-reviews/178472002X/ref=acr_dp_hist_1?ie=UTF8&filterByStar=one_star&reviewerType=all_reviews#reviews-filter-bar

    "The front cover of this book shows only chicken pieces but beware all North Americans - every whole roasted bird picture in this book will turn your stomach as she has used chickens with their Extended Feet portion left on the birds. It was so gross - I mean gross - pg 187 is typical....you know that scale like a snake part of chicken feet - she has cooked them with that still on and my stomach did a flip. I will be giving this book to goodwill. GROSS !
    It reminds me of the first time I had fish&chips in England....at first I thought what is that black line when I cut into the fish....OMG....they leave the gross skin of the fish on and of course its not crispy as its within batter, it was slimy. I ate the fries & left the fish on the plate."
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    Hobartlemagne wrote: »
    I've tried brining but the chicken picked up a chlorine taste, I'm assuming from how the municipal water treatment processes the water. I may do it again, but I might use salted distilled water.

    for various reasons, we are making good use of a couple of Brita pitcher filters for a lot of our drinking/cooking water, including for brines and stocks. Contemplating a whole-house filter system, but need to budget that.

    I just made a batch of several jars of pickled red onions ("refigerator pickles") using a vinegar, water, sugar, salt brine and had about a cup of brine left over. I up-volumed that residual and converted it into a marinade for some chicken for that night's dinner, by adding more vinegar, mustard, olive oil and herbs/spices/seasonings. Worked out very nicely.

    { see yogurt and buttermilk mentioned in this thread as brine/marinade bases. They're great too.
  • acpgee
    acpgee Posts: 7,956 Member
    Dry brining is the way to go.
    https://www.seriouseats.com/how-to-dry-brine
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    acpgee wrote: »
    Dry brining is the way to go.
    https://www.seriouseats.com/how-to-dry-brine

    I dry-brine steaks and other large cuts of beef when I get them in. Makes quite a difference. Haven't done it with poultry. Good article, thanks.
  • springlering62
    springlering62 Posts: 8,437 Member
    Well I’ll be. I dry brined a steak Sunday and it was fabulous grilled. Tasted very buttery (none added) and much more tender than usual.

    Never tried this before! Thanks for the heads up!
  • neanderthin
    neanderthin Posts: 10,217 Member
    edited August 4
    Yeah, not a fan of brining at all it just dilutes the flavor and adds weight at the checkout counter. Dry brining isn't actually brining but a dry rub that always includes salt which extracts the juices of the protein, chicken if you like, then these juices get reabsorbed back into the chicken, like a brine and probably why it's called that. A dry rub adds flavor, helps break down the protein for a more tender chicken and helps the maillard reaction for a better browning effect. Basically there's no comparison in my opinion, dry brine (rub) is the way to go, and you can add other seasonings to the dry rub as well to enhance flavor.
  • Hobartlemagne
    Hobartlemagne Posts: 565 Member
    neanderthin wrote: »
    it just dilutes the flavor and adds weight at the checkout counter.

    There's a difference between brining it at home to season the chicken, and buying it at the store where you see "in a solution" on the package in reference to, basically, water-weight being added.
  • chicbuc
    chicbuc Posts: 616 Member
    neanderthin wrote: »
    Yeah, not a fan of brining at all it just dilutes the flavor and adds weight at the checkout counter. Dry brining isn't actually brining but a dry rub that always includes salt which extracts the juices of the protein, chicken if you like, then these juices get reabsorbed back into the chicken, like a brine and probably why it's called that. A dry rub adds flavor, helps break down the protein for a more tender chicken and helps the maillard reaction for a better browning effect. Basically there's no comparison in my opinion, dry brine (rub) is the way to go, and you can add other seasonings to the dry rub as well to enhance flavor.

    Thanks! I did a simple kosher salt only brine on my boneless skinless chicken breasts yesterday becuase of this post. I let them "brine" for 45 minutes in the fridge, and then I seasoned with garlic, onion, and smoked paprika and baked at 400 for 22 minutes...juicy and delicious!!

  • neanderthin
    neanderthin Posts: 10,217 Member
    chicbuc wrote: »
    neanderthin wrote: »
    Yeah, not a fan of brining at all it just dilutes the flavor and adds weight at the checkout counter. Dry brining isn't actually brining but a dry rub that always includes salt which extracts the juices of the protein, chicken if you like, then these juices get reabsorbed back into the chicken, like a brine and probably why it's called that. A dry rub adds flavor, helps break down the protein for a more tender chicken and helps the maillard reaction for a better browning effect. Basically there's no comparison in my opinion, dry brine (rub) is the way to go, and you can add other seasonings to the dry rub as well to enhance flavor.

    Thanks! I did a simple kosher salt only brine on my boneless skinless chicken breasts yesterday becuase of this post. I let them "brine" for 45 minutes in the fridge, and then I seasoned with garlic, onion, and smoked paprika and baked at 400 for 22 minutes...juicy and delicious!!

    Glad it worked out for you. Just think if you left the skin on and let it crisp up, a joyous occasion for some. :)
  • EricInArlington
    EricInArlington Posts: 531 Member
    99% of the chicken is has already been brined by injection.
  • neanderthin
    neanderthin Posts: 10,217 Member
    EricInArlington wrote: »
    99% of the chicken is has already been brined by injection.

    Yeah, no. Quite possibly 50% but certainly not 99%. Not everyone is willing to pay the extra money for brined chicken, especially when it dilutes the actual chicken flavor with salt water. I stay away from brined personally and if I want to brine then I can do it my way and not settle for some commercial injection method. I also buy my chicken locally which are also raised organic, but that's just me and most people don't do that but I find that to be non negotiable.
  • yirara
    yirara Posts: 9,941 Member
    EricInArlington wrote: »
    99% of the chicken is has already been brined by injection.

    In the US? possible. But not in all countries. I know the Netherlands love these kind of shenanigans to increase the weight of the product without adding more product, but that's not a universal thing.
  • springlering62
    springlering62 Posts: 8,437 Member
    edited August 19
    We live in poultry central. Boneless skinless was on sale for $1.49 a pound here last week.

    I’m afraid as much chicken as I go through, organic just isn’t on the menu when I compare it to that price. 🤷🏻‍♀️

    But yeah, pumped full of saline.
  • neanderthin
    neanderthin Posts: 10,217 Member
    springlering62 wrote: »
    We live in poultry central. Boneless skinless was on sale for $1.49 a pound here last week.

    I’m afraid as much chicken as I go through, organic just isn’t on the menu when I compare it to that price. 🤷🏻‍♀️

    But yeah, pumped full of saline.

    Yep, organic is expensive and generally speaking it's not a high priority for most people simply because it's not going to change a persons health in any real life noticeable way given the logistics. For me, I consume mostly duck and rarely consume chicken, once or twice a month and paying more is ok with me. I'm a ruminant animal guy and some seafood, again organic. Organic for me is more of a personal thing with regards to stewardship of the land and the raising of the animals we eat.
  • chicbuc
    chicbuc Posts: 616 Member

    neanderthin wrote: »
    chicbuc wrote: »
    neanderthin wrote: »
    Yeah, not a fan of brining at all it just dilutes the flavor and adds weight at the checkout counter. Dry brining isn't actually brining but a dry rub that always includes salt which extracts the juices of the protein, chicken if you like, then these juices get reabsorbed back into the chicken, like a brine and probably why it's called that. A dry rub adds flavor, helps break down the protein for a more tender chicken and helps the maillard reaction for a better browning effect. Basically there's no comparison in my opinion, dry brine (rub) is the way to go, and you can add other seasonings to the dry rub as well to enhance flavor.

    Thanks! I did a simple kosher salt only brine on my boneless skinless chicken breasts yesterday becuase of this post. I let them "brine" for 45 minutes in the fridge, and then I seasoned with garlic, onion, and smoked paprika and baked at 400 for 22 minutes...juicy and delicious!!

    Glad it worked out for you. Just think if you left the skin on and let it crisp up, a joyous occasion for some. :)

    We do that in the air fryer with thighs at least once a week.

  • Hobartlemagne
    Hobartlemagne Posts: 565 Member
    It hasn't been mentioned here yet so I'll add- the most straightforward way to avoid buying chicken that is saline-injected is to find "Air Chilled Chicken". It'll say that on the package, at least in the US.

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