Hey oh
Well, I am not sure what you mean by 'brined'. I may have a different understanding, so I will explain mine.
1 gallon cold water
1 table spoon kosher (pickling) salt
Immerse meat, soak overnight in fridge, drain, pat dry, cook.
The salt water soak does a few things. It leaves the meat more tender, it enhances the flavour of the meat, and it draws out the blood of the meat (hence the essence of kosher).
From there, you are essentiall looking for the sky as the limit of what to do,
Myself, if I were to do breast, I would use my boning knife, open a cavety inside the breast and then stuff it. I would also, as breast is very low on fat, wrap the breast in bacon to roast. You wont need to use a lot of bacon, just enough to give a skin to the meat, and here you could do something fancy like smoked bacon, or proscuto, or something along those lines.
As for the stuffing, well. There are just so many variations and ways that will be fabulouse. Think of things like walnuts or pistachios, grains like corn meal or parboiled cous couse, or something like rice (red rice, or blackend rice). Just so many possabilities.
Yes, if I were to do breast, that is the way I would go. Unfortunatly, I don't usually do breast, I do thighs.
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Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
Last edited by KeeperOfTheGood; 11-28-2004 at 03:51 PM.
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