Topic: Chicken Brining

[Terramamba]

After following Heston Blumenthal's recipe we found the the chicken to be succulent, tender and quite delicious. 

As you may see from the picture, the chicken was not fully cooked, we only used the breasts, which were ok; after watching the tv program again I realised  I had not followed it properly, after resting the chicken for 45 minutes, put it back in the oven for 10 minutes on a high heat to brown the skin, although I think the extra time wouldn't have cooked the meat through, just browned the skin. 

Wanting to keep the succulence in the meat I poached the remainder, with reasonable results.  

I would definitely use the brining technique again as I really enjoyed how moist the meat was. I usually prefer my chicken tikka but I would forgo that for the succulent taste.

Heston's recipe is
60g salt per 1 litre water 
To cover chicken and leave overnight
Roast at 90c for 1.5 hours
Leave to rest for 45 minutes
Roast on high for 10 minutes to brown the skin

Next time I shall leave the chicken in for two hours, although at first attempt I did use a meat thermometer and that registered meat cooked, but the unclear juices that were very evident showed that the meat needed more time. I expected the meat to have a salty taste, but it did not. 

I guess you have noticed the lack of picture, unfortunately my iPad seems incompatible with the image hosting program. I shall have to wipe the dust off the PC tomorrow and sort that. Although a bloody chicken is not very appetising!

Lesson for me here is do not trust the meat thermometer!

All the best
Colette. 

[Graeme]

Hi Terramamba

On occasions in the past i have had salty chicken in my BIR take away meals.
Once ask for a replacement meal and yes it was over salty too.

Odd thing is even though the chicken was too salty (on occasions)
i though it tasted really nice.

I have always some BIR's must have gone through a brining phase
this for me would have been around 12 years ago.

Do you have a link to the tv program ?

Thanks

[Terramamba]

Hi Graeme!

Interestingly the Channel 4 website recipe states cooking for 3-4 hours, but I followed the recipe on the TV program, have found a you tube link -
www.youtube.com/watch?v=EgU-WycA54I
25 Jan 2012 - 5 min - Uploaded by lesterfontayne
From the Channel Four programme "How To Cook Like Heston", chef Heston Blumenthal ...

We really liked the taste of brined chicken, will definitely be doing it again.  ;D

[DalPuri]

Always fancied buying one of these for 20 years or so. Still not got around to it. :
It was probably invented (like most kitchen gadgets) by the victorians.
Reading your post reminded me of the succulence using this method.

THE SPANEK VERTICAL ROASTER COOKS THE BEST ROASTED CHICKEN - BAR NONE!


Cheers, Frank.