Downsizer: for a sustainable & ethical future

Home

Recipes

Type

Preserving

Pickling/Brining

Brined Chicken

Created by Cathryn, Wednesday, 10 October 2007

Description McLay455 method for brining chicken (or duck)

Ingredients

At a glance

Cooking Method

Type

Main Ingredient

Preparation Time

Cooking Time

Seasonality

Course

Strong brine - 80%
Handful of brown sugar.

Method/steps

Stab chicken all over with a skewer
Weight down in a strong brine 80% with a handful of brown sugar in it.
Take out after 2 hours or longer
pat dry and oil
Put in barbecue over wet oak chips and close lid
Smoke cook until nicely smoked
Eat hot or cold

Additional Tips

Can also be used for duck and duck breasts.

Reviews

Rate this recipe

Rapid Recipe Navigation

Cuisine
- Japanese
- Indonesian
- Chinese
- Eastern European
- Mediterranean
- Middle Eastern
- African
- British (Modern)
- Mexican
- American
- French
- Italian
- Greek
- British (Traditional)
- Indian
- Thai
- Spanish
- Fusion
- Turkish
Cooking Method
- Boil / Poach
- Fry
- Smoke
- Roast
- Bake
- Steam
- Braise / Casserole
- Grill / Barbeque
- Freeze
Type
Main Ingredient
- Beans / Pulses
- Dairy
- Rice / Grains
- Vegetables - Root
- Eggs
- Vegetables - Other
- Pork
- Lamb / Mutton / Goat
- Fruits
- Shellfish / Molluscs
- Mushrooms
- Game
- Pasta / Noodles
- Poultry
- Fish
- Beef / Veal
- Nuts / Seeds
- Cheese
- Offal
Cooking Time
Budget
Seasonality
- Autumn
- Winter
- Any season
- Spring
- Summer
Course

My Favourites

Add recipe

Search Recipes

Featured Rapid Recipe

This Month's Projects
Things to do on the plot in July The Wine-Maker's Calendar - July Top Ten Wild Foods for July

Most Popular Recipes
Best ever Chili con Carne? Unfeasibly easy lemon yoghurt cake Sour Cream Coffee Cake Keema Rice Birch Sap Wine (Gil's 2005)

Latest Recipes
Marmalade and Mustard Glazed Ham with Apples Crispy Caramelised Duck Salmon with Black Trumpets and Horseradish Sauce Souphet Dryad's saddle Jambalaya

Main Menu

Forum Topics
>> Join In <<

Joomla! is Free Software released under the GNU/GPL License.