Would this chicken benefit from being brined?

[Pinny]

As I've mentioned a couple times on these boards I only eat kosher meat and poultry. I was thinking that part of the "koshering" process requires removing all the blood by soaking the chicken and meat in literally pounds and pounds of coarse salt for just over an hour (as per http://www.ou.org/kosher/primer.html - the largest kosher certifying company in the world).

Is this similar at all to brining a chicken? Could this take the place if you're in a hurry?

Thanks,
Pinny

 

[K Kruger]

Yes to the first question. For the second: if you are cooking chicken that has been koshered you do not need to brine.

 

[Lou Tarnay]

Hi Pinny

I use the dry salt cure method shown in a salmon recipe on the cooking topics of this board a lot. I think the recipe is called "salmon, brown sugar rub". This recipe calls for a dry salt cure that is a lot like the blood extraction process you are describing. So, I would say that the dry salt method works fine in lieu of the brine. That is a wonderful salmon recipe by the way

the only issue I can see is that you have no other flavor than the salt in the extraction process. typically a brine or dry cure has other flavors (spices, herbs, etc., etc.) So, you will have to think about a dry rub or some such to get that flavor back in the recipe. Also, one hour is not that long to be in the salt (depending on a lot of factors). It may be enough, but I think you are going to have to work through trial and error to see if certain beasts or cuts of beasts require more time in the salt.

Cheers