On 3 Oct 2003 14:11:59 -0700, (Vince
Poroke) spake:

|I found this while I was looking for something else.
|
|"Wash chicken thoroughly in cold water, Place the chicken in a bowl with
|enough cold water to cover the chicken to which 2 or 3 Tablespoons of
|baking soda have been added."Gets the barnyard (taste) out."
|"Freshens the chicken." "
|I have never done this but I don't know if there would be a disernable differenece.
|"Place chicken again in a baking dish or bowl. Cover it with enough water
|to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
|cup of granulated sugar have been added. Reasons: The salt helps remove
|any blood still remaining in the chicken and also seasons it.?
|
|To me this would be a weak brine but my question here is, why remove the blood?

The baking soda trick can be used if your chicken smells a
little off. If after rinsing the chicken off after the baking
soda soak, it still smells off, it's a loss.

Kashering a chicken would be to just cover it with salt and
allow it to drain for a while. the addition of sugar makes me
think that it's a sort of marinade or brine.

maxine in ri

I found this while I was looking for something else.

"Wash chicken thoroughly in cold water, Place the chicken in a bowl with
enough cold water to cover the chicken to which 2 or 3 Tablespoons of
baking soda have been added."Gets the barnyard (taste) out."
"Freshens the chicken." "
I have never done this but I don't know if there would be a disernable differenece.

"Place chicken again in a baking dish or bowl. Cover it with enough water
to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
cup of granulated sugar have been added. Reasons: The salt helps remove
any blood still remaining in the chicken and also seasons it.?

To me this would be a weak brine but my question here is, why remove the blood?

"Vince Poroke" > wrote in message
om...
> I found this while I was looking for something else.
>
> "Wash chicken thoroughly in cold water, Place the chicken in a bowl with
> enough cold water to cover the chicken to which 2 or 3 Tablespoons of
> baking soda have been added."Gets the barnyard (taste) out."
> "Freshens the chicken." "
> I have never done this but I don't know if there would be a disernable
differenece.

The way store bought chicken is these days, you could knock me over with a
feather if there was any 'barnyard' taste to it. Looks like some old
instructions for removing gamey flavor.
>
> "Place chicken again in a baking dish or bowl. Cover it with enough water
> to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
> cup of granulated sugar have been added. Reasons: The salt helps remove
> any blood still remaining in the chicken and also seasons it.?
>
> To me this would be a weak brine but my question here is, why remove the
blood?

Sanitary reasons. You're in effect koshering the chicken.

Jack Pollo

Vince Poroke wrote:

> I found this while I was looking for something else.
>
> "Wash chicken thoroughly in cold water, Place the chicken in a bowl with
> enough cold water to cover the chicken to which 2 or 3 Tablespoons of
> baking soda have been added."Gets the barnyard (taste) out."
> "Freshens the chicken." "
> I have never done this but I don't know if there would be a disernable differenece.
>
> "Place chicken again in a baking dish or bowl. Cover it with enough water
> to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
> cup of granulated sugar have been added. Reasons: The salt helps remove
> any blood still remaining in the chicken and also seasons it.?
>
> To me this would be a weak brine but my question here is, why remove the blood?

I've eaten chicken all my life and I've never had a single piece that had a "bran yard"
taste.

Gary




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Gary > wrote in message >...
> Vince Poroke wrote:
>
> > I found this while I was looking for something else.
> >
> > "Wash chicken thoroughly in cold water, Place the chicken in a bowl with
> > enough cold water to cover the chicken to which 2 or 3 Tablespoons of
> > baking soda have been added."Gets the barnyard (taste) out."
> > "Freshens the chicken." "
> > I have never done this but I don't know if there would be a disernable differenece.
> >
> > "Place chicken again in a baking dish or bowl. Cover it with enough water
> > to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
> > cup of granulated sugar have been added. Reasons: The salt helps remove
> > any blood still remaining in the chicken and also seasons it.?
> >
> > To me this would be a weak brine but my question here is, why remove the blood?
>
> I've eaten chicken all my life and I've never had a single piece that had a "bran yard"
> taste.
>
> Gary
>
I thought that it might be an old posting but the date was 9/19/03
title is Nita's Best Fried Chicken. Just seemed like some wierd
stuff.

In article >,
"Jack Schidt®" aka Jack Pollo 8^) > wrote:

> "Vince Poroke" > wrote in message
> om...
> > I found this while I was looking for something else.
> >
> > "Wash chicken thoroughly in cold water, Place the chicken in a bowl with
> > enough cold water to cover the chicken to which 2 or 3 Tablespoons of
> > baking soda have been added."Gets the barnyard (taste) out."
> > "Freshens the chicken." "
> > I have never done this but I don't know if there would be a disernable
> differenece.
>
> The way store bought chicken is these days, you could knock me over with a
> feather if there was any 'barnyard' taste to it. Looks like some old
> instructions for removing gamey flavor.
> >
Is baking soda the secret for making "wild things" palatable? I'm
thinking of duck, rabbit, raccoon, possum, etc. If so, how long would
you let the critter soak?

Dave W.

--
In the Ozarks. Dot edu will do for email.

"Dave W." > wrote in message
...
> In article >,
> "Jack Schidt®" aka Jack Pollo 8^) > wrote:
>
> > "Vince Poroke" > wrote in message
> > om...
> > > I found this while I was looking for something else.
> > >
> > > "Wash chicken thoroughly in cold water, Place the chicken in a bowl
with
> > > enough cold water to cover the chicken to which 2 or 3 Tablespoons of
> > > baking soda have been added."Gets the barnyard (taste) out."
> > > "Freshens the chicken." "
> > > I have never done this but I don't know if there would be a disernable
> > differenece.
> >
> > The way store bought chicken is these days, you could knock me over with
a
> > feather if there was any 'barnyard' taste to it. Looks like some old
> > instructions for removing gamey flavor.
> > >
> Is baking soda the secret for making "wild things" palatable? I'm
> thinking of duck, rabbit, raccoon, possum, etc. If so, how long would
> you let the critter soak?
>

Everybody has a technique for removing the 'gamey' flavor. Just ask 'em.
The only things I've ever used are soaking in buttermilk for a few hours,
which worked for me and cooking with juniper berries. I have no idea about
the baking soda technique.

Jack Gamey

(Vince Poroke) wrote in
om:

> Gary > wrote in message
> >...
>> Vince Poroke wrote:
>>
>> > I found this while I was looking for something else.
>> >
>> > "Wash chicken thoroughly in cold water, Place the chicken in a bowl
>> > with enough cold water to cover the chicken to which 2 or 3
>> > Tablespoons of baking soda have been added."Gets the barnyard
>> > (taste) out." "Freshens the chicken." "
>> > I have never done this but I don't know if there would be a
>> > disernable differenece.
>> >
>> > "Place chicken again in a baking dish or bowl. Cover it with enough
>> > water to cover the chicken and to which 3 or 4 teaspoons of table
>> > salt and 1/4 cup of granulated sugar have been added. Reasons: The
>> > salt helps remove any blood still remaining in the chicken and also
>> > seasons it.?
>> >
>> > To me this would be a weak brine but my question here is, why
>> > remove the blood?
>>
>> I've eaten chicken all my life and I've never had a single piece that
>> had a "bran yard" taste.
>>
>> Gary
>>
> I thought that it might be an old posting but the date was 9/19/03
> title is Nita's Best Fried Chicken. Just seemed like some wierd
> stuff.
>

In previously frozen chicken there is a tendency for there to be blood
stains close to the bone. The soaking in a weak brine is supposed to reduce
or eliminate that.