On Sun, 12 Mar 2006 08:44:24 -0500, Siobhan Perricone wrote:

> On Sat, 11 Mar 2006 20:23:34 -0800, sf >
> wrote:
>
> >On Sat, 11 Mar 2006 19:27:59 -0500, Dee Randall wrote:
> >
> >> Any help appreciated regarding 30-minute brining.
> >>
> >No help here. I'm constantly confoosled about why brining is good,
> >but buying an injected bird is bad. I tried brining once and that was
> >enough to convince me there wasn't a big enough difference for me to
> >figure it out.
>
> Because when they inject, you have no control over what they inject. When
> you brine it yourself, you can introduce other flavours. My favourite
> brines include bitter orange juice and some other spices, not just salt and
> water.

The one time I brined a bird was so long ago I don't remember what the
recipe was, but the end result was I didn't think it was worth the
time or the trouble. Quite honestly, I wouldn't consider a citrus
brine. I'm not all a-twitter about sticking a lemon inside my chicken
either. I like a savory flavor on a crispy skin and I want my chicken
meat to taste like chicken.
--

Practice safe eating. Always use condiments.