Chicken brining idea

[Rabika]

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

[mb403]

Everything is worth a try! What have you got to loose!! Do it..

[ozwaz]

Agree, try it, but maybe do some chicken in a normal brine as well and cook together, gives you something to compare it with.


Wazza

[Hogsy]

Definitely worth a try

[Rabika]

good idea about a comparison brine. Will give you all an update when i start it and have some pictures etc

[beachbums]

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

[Rabika]

thanks wayne looking now

[urbangriller]

Yes, I've done that, also brine from Dashi and Green tea. All good!

[Buccaneer]

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

It isn't a common practise in Japanese cuisine but it is in Cantonese cuisine, except these days they use commercial chicken stock.