… Continuing with the VD weekend, we also prepared an organic chicken we received with our food share last Thursday.
We visited the Healthy Butcher (and cheated yes, but I’m busy) and bought an organic brine, which we used to brine the chicken overnight on Sunday. On Sunday, with Blee here to assist with Oscar prep, we opted for a fondue feast graced with Blee’s homemade – and uber-yummy short ribs.
This wonderful chicken we ate last night along with a super riceball and spinach salad. While brining a chicken does take another 24 hours of your time, it is well worth the effort!
I don’t think I have a pot big enough to brine a whole chicken. But maybe I can do it with chicken breast or turkey breast. I usually stay away from those because they tend to be dry.
Brining does keep meat moist and tender. I don’t do it but my brother-in-law does it all the time.
Birds and pork roasts and chops all do quite well with brining. The short ribs look fantastic. I’ve been thinking about doing ribs myself but have never tried. Your blog is quite inspiring.
I believe that chicken is very moist and delicious, and so enjoyable during fondue time!