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/ck/ - Food & Cooking

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[ERROR] No.8268290 [Reply] [Original]

Does /ck/ brine their chicken?

>> No.8268295

i did last time i made chicken but i think i overdid it cause it was SUPER SALTY

>> No.8268328

>>8268295
that was probably some liberal chicken xD

>> No.8268333

Frying yes
Roasting no
Brine thins the skin

>> No.8268337

>>8268290
i only buy chicken thighs now. breasts are garbage

>> No.8268361

>>8268328
/Thread

>> No.8268371

>>8268333
Cuts both ways on roasting though. A simple, no brine roast chicken is great, but there's a lot of room to change the flavor with a brine
For example, flavoring the chicken based upon the veggies you roast alongside it.

>> No.8268374

>>8268361
(You)

>> No.8268382

When I make a whole roast chicken yes. If im making just breast or things I'm most likely just going to combine them with a sauce so no.

>tfw it is about to get really cold and I won't be able to pick a bunch of thyme to stuff between the skin and meat.

>> No.8268415
File: 138 KB, 350x350, carlos.png [View same] [iqdb] [saucenao] [google]
[ERROR]

>>8268382
So you're running out of thyme?

>> No.8268422

>>8268415
carloooooooooooooooos

>>8268382
dig it up and grow it inside for the winter

>> No.8268482

>>8268371
I'm a crispy skin kinda guy. So I only salt heavy at least 4 hours before cook time. I hate the term "dry brine"
If I want to meld flavors then I usually go with a saute and fricassee.

>> No.8268489

>>8268482
> I hate the term "dry brine"

JESUS FUCK THANK YOU

me tooooooooooo, i thought i was the only one