Ok so i have been looking a lot lately at japanese food and how they use very simple/few ingredients but they perfect them like no other. I have been thinking about chicken and how i brine it. I was wondering, has anyone ever made a really concentrated pure chicken stock (only chicken carcases and water) and and used that when brining the chicken?
ie. 1 litre of concentrated chicken stock with 1 tbs of salt
What do you all think? im really considering trying this
Chicken brining idea
Re: Chicken brining idea
Agree, try it, but maybe do some chicken in a normal brine as well and cook together, gives you something to compare it with.
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Re: Chicken brining idea
Definitely worth a try
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Re: Chicken brining idea
good idea about a comparison brine. Will give you all an update when i start it and have some pictures etc
Re: Chicken brining idea
Hiya, Have a look over here. There's a pretty good article on brining with liquid stock and just salt.
Cheers, Wayne
http://www.seriouseats.com/2012/11/the- ... iving.html
Cheers, Wayne
http://www.seriouseats.com/2012/11/the- ... iving.html
Re: Chicken brining idea
thanks wayne looking now
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Re: Chicken brining idea
Yes, I've done that, also brine from Dashi and Green tea. All good!
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Re: Chicken brining idea
It isn't a common practise in Japanese cuisine but it is in Cantonese cuisine, except these days they use commercial chicken stock.Rabika wrote:Ok so i have been looking a lot lately at japanese food and how they use very simple/few ingredients but they perfect them like no other. I have been thinking about chicken and how i brine it. I was wondering, has anyone ever made a really concentrated pure chicken stock (only chicken carcases and water) and and used that when brining the chicken?
ie. 1 litre of concentrated chicken stock with 1 tbs of salt
What do you all think? im really considering trying this
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