Tuesday, May 31, 2011

Brining a Chicken or Poultry

Yesterday Morning Miss J and I got up early and went to Disneyland and had a fabulous Gluten Free Hamburger for lunch at Village House and we even rode 4 rides. One being the new ride, "The Little Mermaid".  by the way we had a fabulous time while our Chicken was being brined. However, I made the cardinal sin. I brined the bird way to long!  I brined for a day when I normally only brine for 4 to 6 hours. I never thought it would totally mess up my meal. So please learn from my mistake.

Then we came home for a nap and then for dinner; we went to out for our 4corners potluck at OneFabulousMom House. As usual, we had a fabulous time at OneFabulousMoms house for a Memorial Day Pot Luck! We brought the Potato Salad which I posted yesterday; as requested ,and we brined a 3 pound chicken for OneFabulousMoms hubby to Barbecue with his famous Bratwurst.  They say when you brine poultry prior to baking or Barbecuing it always helps keep the juices in. In order to properly Brine a bird and get it ready for Barbecue I like to buy a whole Chicken and cut it up myself. This way I get exactly 10 pieces and it’s cut just the way I like it.

Cut in half Horizontally like this.

Next Cut Bottom in same direction

Until you have 2 pieces.

Next Cut Drumstick off

Then Cut wing off

Next Cut Thigh off

Last remove back bone and cut breast in half

Place in Gallon Zip Lock
Repeat for other half of Chicken

Now for the brining you will make 2 batches of this for 1 whole chicken

Brining Ingredients:
1/2  cup salt
1 teaspoon Dried Basil
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
1 teaspoon Dried Chopped Onion
1 teaspoon Dried Ground Sage
1 teaspoon Dried Tarragon
2 teaspoon Pepper
4 cups of water

Add all ingredients into measuring cup

Poor on chicken let marinate for 4 to 6 hours maximum, I brined mine overnight which was a big mistake because it was to salty. 
Remove from Brining Solution an hour before barbecuing pat dry and place in Pyrex dish.
Grill until cooked thoroughly.

Bon Appetit and Enjoy

Sheila Fretz

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