Brined Chicken, Herbed

13 August 2016
Cool tip: you can start the chicken in a brine and seal it for freezer storage, and it won’t be any different than had you kept the chicken fresh.

As seen in: 10 Days of Sous Vide: To Brine or Not to Brine & Herbed, Brined Chicken (Day 4)

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Brined Chicken with Herbs
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Course Main Dish
Cuisine Shabbat, Weeknight
Servings
salty citizens
Ingredients
Course Main Dish
Cuisine Shabbat, Weeknight
Servings
salty citizens
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Mix brine
  1. Add all ingredients from fresh herbs to bay leaves in a large non-reactive container (a glass Pyrex works best)
  2. Add hot water and stir until salt and sugar dissolve
  3. Add ice water, then protein
For sous vide
  1. Add chicken and brine to a Ziplock bag and seal using the Archimedes principle
  2. Refrigerate overnight or freeze for use later.
  3. In a sous vide set to 74° C /165.2° F, submerge the sealed chicken and cook for 8-10 hours.
For roasting
  1. Bake at 350° F for 45 minutes to an hour, until the skin is crisp and brown and the meat is ready to fall off the bones.

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