I had a good Sunday doing some low and slow BBQ with dear friends that have over the years been heavily involved in food. We were talking about their restaurant and some of the things they have been experimenting with. They gave me some chicken breast that had been brined.. I immediately picked up on thyme and rosemary.. and it was present through the entire breast.. not just a flavor you pick up from application of spices to the outside.
So my question for those of you that have done it, how much volume would you recommend for brining an average sized whole chicken? How about duration? Also, as I understand it my friend used a lot of herbs to get that to permeate in the brining process. My thought is.. by masticating herbs (think pesto) you release the oils that are the essence of the herb. I was thinking that would give me a boost without having to just up the quantity. Any thoughts or experience on that?