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The Magic of Brine (Monday, July 9, 2012)

Every once in a while, I throw some chicken on the grill, and it's pretty good. Once, ages ago, I brined the chicken first and I vaguely recall that it was pretty good. And then I completely forgot about it.

Well, recently I rediscovered the concept of brining chicken, and now that the temperature has dropped back to bearable, I thought I'd give it another shot. I bought a package of organic free range "drummettes" at Wegman's, and had Elaine dunk them in a solution of about four tablespoons of salt in about a quart of water for about three hours, then cooked them on a hot grill for about twenty minutes on each side.

It was quite outstanding — one so rarely tastes chicken that actually has any taste. I am pleased. The meal was accompanied by a cold three-bean salad of red and white kidney beans and garbanzo beans, with a table spoon of olive oil, garlic, onions, herbs, and some black pepper; and of course a side of warm green beans.

All this, of course being an attempt to wean myself off such a high useless carbohydrate diet, and onto something perhaps slightly more healthful. Since I'm obviously never going to exercise enough. Now all I need to do is resist the temptation to have a piece of chocolate cake that Elaine seems to produce from the ether at every whim.

—Brian (7/9/2012 10:13 PM)
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