Brined Chicken
 

Michael "Dog3" Lonergan wrote:

> I've been brining a 5 lb roaster for a couple of days. The weather is
> crappy (still). I'm looking for cooking ideas because... well I'm
> basically tired of eating chicken. If all else fails I'll 1/4 the sucker,
> slaver it in oilve oil and throw it on the gas grill. Hmmm... the Weber
> might be better. Any and all suggestions are welcome.


I made fried chicken last night. I had brined it for two days, then soaked
it in buttermilk for a few hours. I made a spicy Cajun flour coating for
it, I must say it turned out superbly. Accompaniments were cornbread
dressing, garlic mashed potatoes, cream gravy, and a veg side of Eyetalian
flat beans and red bell peppers -- a nice meal for a cold spring evening,

Chicken has been dirt - "cheep" lately, and yeah, I've had so much of it I'm
kinda clucked out...

My mom said she read somewhere that there is an over - supply of chicken
because Russia has banned imports of US fowl (concerns about Asian bird
flu). Russia was a huge market for US chicken, hence the birds are being
dumped dirt - cheep on the US domestic market. Is there any creedence to
this I wonder...???

--
Best
Greg

Brined Chicken
 

"Gregory Morrow" > wrote
in nk.net:

> My mom said she read somewhere that there is an over - supply of
chicken
> because Russia has banned imports of US fowl (concerns about Asian bird
> flu). Russia was a huge market for US chicken, hence the birds are
being
> dumped dirt - cheep on the US domestic market. Is there any creedence
to
> this I wonder...???


Assure your Mom that the Asian bird flu pandemic won't happen for
decades! But when it does, there will be no stopping it! It will only
happen as a result of infected migrating birds, not from chicken cooped
up farms!

Andy
P/T Ornitholigist