Chicken Brine

June 26, 2010

Made Thomas Keller’s brine from the Ad Hoc Cookbook yesterday for my farm chickens. It’s got a LOT of whole lemons in it, which makes it different from any brine I’ve ever used. I was extremely happy with the result; the meat was not only moist and very tender, but it had the sweetest scent.

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  • Hello, Ruth~ I’m not too swift when it comes to links and cyberspace and the like, so I’m guessing this message is probably in the wrong area, since it has nothing to do with chicken brine but a lot to do with your book, Tender to the Bone. I discovered you through the audio of Toast, and I’m loving listening to your NY tinged reading of your wonderful book. I have to listen while driving because your book is on tape and my car possessed the only tape player since I’ve joined the CD and iPod world. Thought about picking up an old tape player at Goodwill just so I could listen to your book on tape in the comfort of my home, rather than eagerly pushing the “on” button on trips to the store or idling in my driveway! The longer my drive the better so that I may listen to your adventures into the world of food. Gosh, your mother is a riot! So much to say, but I’ve just finished the second tape and looking forward to my drive to the mall later today. Ha! Thanks for your parents for creating such an amazing child who grew into such an incredible writer and cook! You are well-seasoned.