Fast brine--was RE: [CH] Last Night's Dinner - Chile Chicken
Riley J. McIntire (Riley@ChileGarden.com)
Mon, 17 Nov 2003 13:15:24 -0800
> From: RisaG
> 4 boneless skinless chicken
This recipe reminded me of a technique to thaw frozen chicken that works
well for me.
An hour or more before you need the chicken breasts/thighs/pieces/etc
make a brine, stronger than used for overnight brining, of about 1 c
kosher salt to 2-3 qt water. Add some molasses (1/4c--optional) and
1/4-1/2c soy sauce. Some powdered chiles go well here. Some smoked
savina, or lots of cayenne, for color. Use a microwavable container with
a cover.
Rinse the chicken and put it in. To speed thawing you can use the
defrost setting in the nuke. Less time is needed, and the brine prevents
hotspots. Make sure the brine remains cool. Very cool if you plan on
leaving the chicken in longer. The brine also prevents the pieces from
freezing together as they would in water.
Depending on the recipe and salt needed, after cutting into strips or
pieces put the chicken back in the brine for a while. Either way, rinse
well and dry before using.
Hot regards,
Riley