Brining chickens

[nutcakes]

This is from The Complete Meat cookbook. Author Bruce Aidells got this recipe from his wife Nancy Oakes, the chef at Boulevard, one of San Francisco's most popular dinning out spot.

I used 1/3 of this and brinned two center cut loin chops that were between the 1-1/4 and 1-1/2 inch recommended. This can be used for chops (4-6 hours), tenderloins (6 - 8 hours) or loin (1 to 2 days).

9 cups hot water
1-1/2 teaspoons vanulla extract
1/2 cup sugar
1/2 cup kosher salt
2 Tbsp cracked black peppercorns

Once you dissolve this, cool to 45 degrees in the refrigerator before you submerge the meat.

I used a smalled amount of hot water and then added the difference in water measured in the form of ice cubes to speed up this process.

[nutcakes]

Other people tell me you can brine chix parts, just do it for 1 to 2 hours, though--haven't tried it though people on another board did.