Quick chicken brine instructions?

[TrickyDick]

Anyone have a quick basic chicken brine recipe? I'm sure I can dig one up but feeling a little disorganized today.

Was planning to do some fried chicken tonight and want to do a rapid brine for about 2 1/2 hours no more in my food saver marinating container.

Thinking about just a basic salt water brine

Thanks!

TD

 

[Rikdiculous eats]

I usually do it overnight. I don't have exact amounts but I do:

Equal parts salt(kosher usually) & brown sugar
Your favorite Cajun seasoning ( I make my own-- onion powder,garlic powder,cayenne,thyme, etc)
Splash of cider vinegar( not much it could ruin the texture of the meat)
Worcestershire sauce
Ice
Water

 

[TrickyDick]

Thanks!

I ended up doing a google search and wound up finding Ruhlman's website. He did a 10% brine for 2-3 hours. I did the same but used pickling salt (by weight) instead of hot water and kosher salt plus ice. I also skipped the herbs and seasonings.

Will see how it turns out.

It is good to know thyself. I also made some bacon wrapped chicken livers dusted with BBQ rub and cooked on pellet smoker with one pot doing smoke and the other at 325. I already know that I do not like creamed herring and papaya. I need to add chicken liver to the list. I think I might have enjoyed better with smaller pieces of liver....

TD

 

[TentHunter]

It is good to know thyself. I also made some bacon wrapped chicken livers dusted with BBQ rub and cooked on pellet smoker with one pot doing smoke and the other at 325. I already know that I do not like creamed herring and papaya. I need to add chicken liver to the list. I think I might have enjoyed better with smaller pieces of liver....

Hmmm... Dick, that post quickly caught my attention! So you didn't care for them?

I'm the weird one in our family who actually likes liver. Since I'm the only one, getting a single piece of liver out to thaw is a pain, so I end up getting chicken livers most often.

My favorite way to cook them is to cut them into smaller pieces and stir fry them in a bit of mild olive oil with some onion, a little salt, pepper & a good dose of sage.

But now you've got me thinking... I might try dropping the salt, adding some bacon (definitely keep the sage) and doing them on the grill, maybe in the MAK griddle. I can see that working.

Cliff

 

[TrickyDick]

Yah, I will try that next time. I think the problem was simply that the size of the livers was too big, and popping the whole deal in your mouth left a massive liver flavor that initially was pleasant, but changed to yuck when the liver dissolved. Getting crispy maybe good thing, and I think your idea about sage would lend a wonderful counterpoint to the liver. I get that iron like flavor and makes me pause. Sage I think might mask a bit of that. Maybe I will try again someday. Livers are cheap cheap cheap. Bacon, not so much.

TD