A Little Personal History:
Description:
Brining is the act of soaking ingredients in water with salt (and sometimes sugar). This soak causes salt and/or sugar to penetrate into the chicken meat and at the same time pulls more water in. The meat becomes more plump and flavorful.
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Category: |
Chicken, marinade |
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Servings: |
4.5 cups |
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Time: |
Preparation: 10 minutes, Marinade 4 hours |
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Equipment: |
large mixing bowl, whisk, large ziplock bag or VacuSeal. |
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Difficulty: |
Easy |
Ingredients:
- 4 cups buttermilk
- ¼ cup salt
- ¼ cup sugar
- 1 tsp. ground lemon pepper
- 1 tsp. ground black pepper
- 1 tsp. ground cumin
Procedure:
- Pour mixture into large Ziploc bag or VacuSeal. Add poultry, press out access air, seal and refrigerate for 4 hours.
Advanced Preparation:
This marinade can be prepared up to a day in advance and refrigerated.
Tips, Notes, and Variations:
- This marinade makes all the difference for any fried and other chicken dishes where flavor & plumpness is wanted.
- If you don’t have buttermilk handy, regular milk works fine (it’s just more expensive).
- You can add chicken to mixing bowl, seal with plastic wrap and marinade in refrigerator. The marinade won’t infuse as well into the meat so marinade for 6 hours.
- Don’t marinade more than 6 hours as chicken may become too salty.
