Topic: brine pre cooked chicken

[chef888]

hi all i have been having a tinker with pre cooking chicken and bringing the chicken 1st ,i used 2 plump chicken breasts split em down the middle length then made up a brine as follows 15floz cold water 3oz of table salt 1 1/2oz of sugar 1 htbs of east end medium madras curry powder. mix all brine ingredients together pour over chicken leave in the fridge for a maximum for 4hrs. then took 1 large onion roughly chopped tbs of garlic/ginger paste 1 htbs of ghee saute onion and g/g paste drain chicken cut in to large cubes ,add to pan add just over a pint of fresh water bring to a fast simar and the slow simar for 15mins, store in the fridge in the stock till needed. from that i made cbm,s chicken madras i found the chicken very tender and moist . as any 1 else tried this way of doing your chicken ? if so how did you find it ? if your going to give it a go let me know what you think thanks all ( Ivan )

[vinders]

Interesting technique which I will try. I wonder if this technique had/could be used before marinating for tandoori chicken?

[stevejet66]

Brine is a dodgy subject, it has to be correct, it makes you sick if you get the salt content wrong, mind you i have added brine from a can of hotdog sausages to a base gravy and to be fair was very tasty.

[chef888]

affter the brineing wash the chicken off under cold running water for a few mins that works for me  ( ivan )

[chef888]

to do tandoori chicken vin brine it 1st as in my recipe for 3 or 4 hrs then wash off the brine then in to ur tandoori marinade for 24 hrs works great  ( Ivan)