"sf" > wrote in message
...
> 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.

The brine suggested by CI was salt & water.
Thanks,
Dee Dee