Buttermilk brine for chicken
- Thread starter JSMcdowell
- Start date
JSMcdowell
TVWBB All-Star
Here is the flavor brine I did this week.
I liked some aspects of it. Ancho flavor was not there, so I will increase that. Also I used whole black peppercorns, I should have cracked them to increase the release of flavor.
I used below on 2 1/2 chickens.
In 8 oz of water I whisked the below ingredients.
3 Tbl + 1 tsp Kosher salt (morton)
2 Tbl Turbo Sugar
2 Tbl Garlic (I only had granulated)
2 Tbl Onion (I only had granulated)
2 Tbl Ancho powder
2 Tbl Black pappercorns, whole (will use cracked next time)
1 tsp white pepper
After whisking together, I then added to 1 quart of buttermilk and whisked that in. Added the chicken, put a small plate on top. Could use a little more brine, but the plate kept it submerged in a small cambro 8 quart container.
My herb garden is coming along nicely, so I will add some fresh herbs in the next week or so and try again.
I liked some aspects of it. Ancho flavor was not there, so I will increase that. Also I used whole black peppercorns, I should have cracked them to increase the release of flavor.
I used below on 2 1/2 chickens.
In 8 oz of water I whisked the below ingredients.
3 Tbl + 1 tsp Kosher salt (morton)
2 Tbl Turbo Sugar
2 Tbl Garlic (I only had granulated)
2 Tbl Onion (I only had granulated)
2 Tbl Ancho powder
2 Tbl Black pappercorns, whole (will use cracked next time)
1 tsp white pepper
After whisking together, I then added to 1 quart of buttermilk and whisked that in. Added the chicken, put a small plate on top. Could use a little more brine, but the plate kept it submerged in a small cambro 8 quart container.
My herb garden is coming along nicely, so I will add some fresh herbs in the next week or so and try again.
JSMcdowell
TVWBB All-Star
Thanks Kevin, I will give that a try. Just realized my blender broke awhile back, and with a food prep, food processor, and a emersion blender, I have never replaced it. Guess it's time to finally replace it.
JSMcdowell
TVWBB All-Star
We have a large cook coming up this weekend so I thought it would be a good time to try out the rubbed buttermilk brine on some people.
New recipe:
1 gallon buttermilk
12 Tbl kosher, morton
9 Tbl Turbo
9 Tbl Gran garlic
9 Tbl Gran onion
9 Tbl Ancho
9 Tbl B pepper
4 tsp W pepper
I used granulated garlic/onion but I would prefer powder, I just was out.
Spices & Milk
After a few minutes w/ the immersion blender (Worked great, Thank you Kevin!)
~15 lbs of leg quarters, split almost evenly between the containers
The immersion blender worked really well with the cold milk. Much better than my whisking efforts in the past. I used whole peppercorns again and with the blender broke most of them up nicely.
These went in at 9 PM tonight and will cook sometime Saturday afternoon. Because we are doing an event I will not be able to air dry for 1/2 day like I have been, but I brought the jaccard to poke the skin before going on the smoker. This has worked well for me in the past.
New recipe:
1 gallon buttermilk
12 Tbl kosher, morton
9 Tbl Turbo
9 Tbl Gran garlic
9 Tbl Gran onion
9 Tbl Ancho
9 Tbl B pepper
4 tsp W pepper
I used granulated garlic/onion but I would prefer powder, I just was out.
Spices & Milk
After a few minutes w/ the immersion blender (Worked great, Thank you Kevin!)
~15 lbs of leg quarters, split almost evenly between the containers
The immersion blender worked really well with the cold milk. Much better than my whisking efforts in the past. I used whole peppercorns again and with the blender broke most of them up nicely.
These went in at 9 PM tonight and will cook sometime Saturday afternoon. Because we are doing an event I will not be able to air dry for 1/2 day like I have been, but I brought the jaccard to poke the skin before going on the smoker. This has worked well for me in the past.