Comments on: Herb-Brined Roast Chicken

By: Matt

Matt — Sun, 18 Jan 2009 12:52:48 +0000

Typically, you’d substitute 1/3 the amount of fresh herbs with dried herbs (i.e. replace 1 tbsp fresh herbs with 1 tsp dried herbs). In this case, my guess would be a tablespoon of dried herbs would probably be best. However, I haven’t tried it. Fresh herbs will also give much better flavor than dried herbs.

By: Alex

Alex — Sun, 18 Jan 2009 05:19:44 +0000

What about using dried herbs? I’ve got a lot of those, so it’d save a little money for me. How much of your usual supermarket dried stuff would substitute for the bunches?

By: mrsdocchuck

mrsdocchuck — Fri, 20 Jun 2008 15:55:43 +0000

Allow me to answer my husband’s inquiry, as I believe your answer was off the mark. we are living apart, or I would answer him directly.

When a protein is properly brined, the salt helps denature the protein strands, allowing the salty brine to flow into the meat’s cells.

It will flow into the meat until equilibrium is achieved.

After that no more liquid or salt will enter the meat.

So soaking in buttermilk after brining will possibly give it a bit of a tang or even make the meat more tender (marinating in dairy is one of the only ways to truly tenderize meat) but it will NOT make it more salty.

By: Hillary

Hillary — Fri, 13 Jun 2008 17:15:15 +0000

Looks delicious! Nice job.

By: paula

paula — Mon, 09 Jun 2008 22:14:48 +0000

this brine sounds similar to one i have used….leaving out the rosemary and adding 3 jalapeno peppers halved lengthwise. it adds a fresh-heat, for lack of a better term. everyone who’s eaten it has commented on it but none can identify the source by taste.

By: Daniel's Critical Corner

Daniel's Critical Corner — Mon, 09 Jun 2008 21:02:01 +0000

WOW ! I can’t wait to try this !

By: Matt

Matt — Mon, 09 Jun 2008 19:41:47 +0000

michelle – The only problem with too many roast chicken recipes is that there isn’t enough time to make them all. I’d also highly recommend eating roast chicken with friends under an archway in France.

DocChuck – I wouldn’t recommend brining and soaking in buttermilk. The soaking in buttermilk is brining (particularly if you add salt to the buttermilk). You’re likely to just end up with the overly salty chicken.

PaniniKathy – I also like brining chicken and turkey (whenever I can plan far enough in advance to do so). I also tend to brine pork (really important) and shrimp (which can be done quickly and really improves the texture of the shrimp). I like this brine for chicken and turkey because the flavors of the brine compliment the flavor of the poultry and don’t overpower it.

By: PaniniKathy

PaniniKathy — Mon, 09 Jun 2008 18:14:09 +0000

I love to brine turkey and chicken, although I haven’t tried the whole bird yet. This one sounds delicious!

By: DocChuck

DocChuck — Mon, 09 Jun 2008 17:05:51 +0000

We brine all of our chicken now except when we are frying. Then we soak it in buttermilk for several hours or overnight.

Do you think that brining and THEN soaking frying chicken would be beneficial? I haven’t tried it (the double soak) yet, but have thought about it.

DocChuck

By: michelle

michelle — Mon, 09 Jun 2008 01:33:19 +0000

one can never have enough recipes for a well-roasted chicken.

we brine chicken and turkey as well, although we only pull out all the stops for the t-giving bird. for a weeknight roast chicken, a soak in salt water is all we bother with.

also, i would like to eat more chicken with friends under an archway in france.