Friday, December 14, 2012

Brined Chicken

The hardest part with poultry is getting the legs done and not drying out the
breast. Last night I thawed out a large chicken by brining it in 1/2 gallon of
water, 1/4 c kosher salt, 1/4 c raw sugar, 1/8 c chipotle, 1/4 c pickling spice,
1/8 c garlic, 1/8 c onion. I left the chicken in this overnight, in the fridge, in a sealed container.

Today I was able to cook it on a very hot grill in about 2 hours, charring the
skin. The beauty of it is that the chicken was so moist and flavorful that the
breast could be mistaken for the legs and thighs.

That is an "Enhanced" meat that I can get behind:)
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Thank you

Anthoinette Genheimer

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