Brined chicken leftovers ??


 
J

John Furdyn

TVWBB Pro
I just cooked (2) 4 lb chickens that I brined and they came out terrific.

Why is it, that I"m thinking you can't really "appreciate" the effects of brined chicken, when you take the "leftovers" and pull the meat off the bone and then say make chicken in gravy like for chicken and waffels, in a day or two.

We ate 1 whole chicken for supper tonight, and it was very tasty as well as juicy. In a few days we will heat the leftover meat in gravey, I already pulled it off the bone.

Am I the only one that feels this way, or am I missing something.
 
John-

I've always felt that I get a nice subtle smoky addition to dishes that I make with leftover chicken.l We do tacos, enchiladas, quesadillas, etc, etc, and I feel there's definitely a difference when using smoked chicken rather than roasted or poached chicken. I've made stock using the carcasses of smoked chickens, too, and there's a good extra depth of flavor there, too.

I think it tends to be subtle, though, so I guess depending on what other flavors it might be competing with in a dish, it could get lost in the "noise".

As always, YMMV!

Rich
 
Rich

Don't get me wrong. The chicken is still very good reheated and served in gravy, IMO.

I just seam to be more "aware" of the flavor & juicyness of the meat when it not served in gravy.

If I were to have cut the chicken up in pieces, and reheated as such in the oven in a day or two, I would still taste the added flavor and juicyness more (than if in the gravy),of the meat. IMO
 
John

Have you ever tried using the leftover meat in something like a chicken salad where it won't be reheated? That's what I always do with left over roasted / grilled chicken, I think you'll find the brine enhancement more apparent in that kind of application. Or heck sometimes I just toss some cold meat on some rye bread with a smear of brown mustard.
 
Kevin

I was thinking of making a chicken sandwich out of some of it, today for lunch, as a matter of fact.

I also like the salad idea as well.

Also I was thinking about you, and your pushing high heat chicken cooks as you have in the past.

I have to tell you this chicken, came out so good IMO, I don't think I could tell the difference between it and my "low and slow" chickens I've done in the past. Even the skin was somewhat "cripsy". I air dryed, out of the brine several hours, then a little oil and rubed. Put some onion qtrs. in the cavity and away we go.

I was considering low and slow but timing wouldn't allow for that. In away I'm glad it didn't.

Thanks
 
John,

I've always been a proponent of high heat poultry cooks, but I think Larry has convinced me to try low and slow with my turkey breast this year for turkey day. Seeing his pics of low and slow birds looks really awesome. Though I think I will stick with high heat chicken.
 
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