Brining chickens

After reading about it twice within a week, I decided to start brining whole chickens before cooking them and I really like the results. One of the cookbooks in which I read about it said not to do it with chicken pieces. Why? If I'm not supposed to do that, can I brine the whole chicken and cut it into pieces before cooking?

[Greg]

I've got a roasted half-chicken on my menu that I use a paprika brine for. From my experience, you can break it down into halves, at least, before brining. After brining, cut it up as you like and cook.

[cape chef]

I believe the reason for leaving the bird whole is for a more uniform brine. If broken down the brine will increase its potency and cure unevenly but being more quikly absored into the joints and exposed fleash

[Live_to_cook]

What's the standard poultry brining ratio you use?

I've seen both 1 cup and 1/4 (.25) cup salt to a gallon of water in cooking articles. Does it really make a difference? I'd like to use less salt if I can still get the appropriate effect.

[Greg]

I use 1 cup per gallon. I don't know if there's a standard.

Thanks for the feedback. By the way, for one whole fryer, I have used 3/4 cup of kosher salt and 3/4 of sugar and then just added water until I have enough to dissolve all of that. It is usually a perfect amount to submerge the bird. I did it a few times with salt only and then when I added the sugar, I was amazed. I cook a lot of whole chickens on the rotisserie on the grill and when I think its about done, I turn the burner under the bird on for about five minutes and I think the sugar really helps the direct heat give a great 'grilled' flavor on a gas grill.

[Live_to_cook]

Salt AND sugar. Now, I gotta try me that. Thanks.

[Nick.Shu]

i do believe that both salt and sugar have hydroscopic properties. Whether or not the sugar lends its hydroscopic properties as well as flavour, it obviously works.

[Ruthy]

I always brine chicken breasts (equal quantities of salt and sugar) before cooking them.They are much more tasty and far juicier. I do the same thing with pork except when I buy special pork that comes from small farms and needs no brining to improve texture and flavor. I always think of the brine as a marinade. Other inngredients can be added.

[chefjohnpaul]

From my understanding the salt pulls out moisture while the sugar helps retain it so the meat does not dry out so to speak. Im not completely sure. When I was putting together my pork brine I contacted the Meat Lab at UC DAVIS and they worked out this brine formula for me:

4 gal water
2 lbs. salt
1 lb. sugar
2 Tbl + 2 tsp. sodium nitrite (curing salt)
you can add spices or herbs to brine.

Whisk salts and sugar into water till it turns clear.



[This message has been edited by chefjohnpaul (edited September 28, 2000).]

[UniChef]

I use a pressure marinator. Great results. You get marinade all the way to the bone within 30 minutes. I used to have to marinate for 3 days.

Originally posted by Live_to_cook:
What's the standard poultry brining ratio you use?

I've seen both 1 cup and 1/4 (.25) cup salt to a gallon of water in cooking articles. Does it really make a difference? I'd like to use less salt if I can still get the appropriate effect.

Some say it takes twice as much kosher salt as table salt. I use ½ c. table salt per gal. of water and I leave the whole chicken in the brine and in the frige, 24 hrs. If you're in more of a hurry, you should probably use more salt for the shorter time. Also, I rinse the chicken in tap water and air dry the chicken, before roasting it in the convection oven. I figure that, without rinsing the chicken, the surface salt, as it dried out during roasting, would draw some of the juices out of the chicken.

[nutcakes]

I just did a pair of thick pork loin chop is a vanilla brine for 5 hours. Best pork chops I have ever made. My daughter went crazy for it, then told me she had never really liked my pork chops before.

May I have the recipe for your vanilla brine, Nutcakes? That sounds fantastic!!

[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.