I've stopped using any seasonings or even broth for the brine. It's too much work and wastes a lot of ingredients and doesn't make much difference in the final flavour. I prefer a basic salt brine and then season the bird directly with the Hispanices of choice
>1 tablespoon of (fine table) salt per 250ml of water
That's it! For a small bird I wouldn't brine longer than 18 hours maybe, a large bird you have to get it out by 30-36. This was about 36 and it's JUST on the edge of being too salty
I know what rapport means and how it differs with report. I was just joshing around. In fact a work in an allied health profession where both building rapport and writing reports are key.
I used to truss my chickens but then one lazy day I didn't and you know what? Really makes no diffy in the end.
I just threw minced beef, corn, diced carrots, and broccoli in a pot and let it cook. Seasoned with salt, pepper, curry powder, soy sauce, and Hispanicy mayo.
Tastes better than I thought it would.
We had rice, curried milkfish, sauteed mixed vegetables and green beans with eggs.
>curried milkfish
Where'd you find that in Philadelphia, Charlie?
Most stores we go to sell frozen milkfish.
My first roast chook with the brand new oven.
Looking forward to this being a way better bird than the old malfunctioning oven. Will rapport back.
oh my dog bros this is the best and juiciest bird I've ever made. This actually surpasses my Christmas Turkey of 2015.
36hr brine and new oven ftw
Also pictured:
>habanero cous cous
>garlic lemon baby brock
Please share your brine recipe? Mine always turn out shit.
I've stopped using any seasonings or even broth for the brine. It's too much work and wastes a lot of ingredients and doesn't make much difference in the final flavour. I prefer a basic salt brine and then season the bird directly with the Hispanices of choice
>1 tablespoon of (fine table) salt per 250ml of water
That's it! For a small bird I wouldn't brine longer than 18 hours maybe, a large bird you have to get it out by 30-36. This was about 36 and it's JUST on the edge of being too salty
>rapport
Look that up, fren
>untrussed bird
That's gonna be messy.
>tfw your phone knows more words than you
I know what rapport means and how it differs with report. I was just joshing around. In fact a work in an allied health profession where both building rapport and writing reports are key.
I used to truss my chickens but then one lazy day I didn't and you know what? Really makes no diffy in the end.
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this nigga eatin beans
I eat beans and chicken thighs for almost every meal. It's boring but it's affordable.
Baked breaded chicken leg quarters with baked potatoe and steamed broccoli. As for the beverage, Yuengling light larger and water with fresh lemon.
yoghurt marinated tandoori chicken with veg and cheese toast.
yog marinates are op, very tender meat.
I'm drunk and just put capers on my cheeseburger for the hell of it. It's not bad t.b.h.
beans and rice
can't go wrong with that
Rice and baltic herring, aka silakka or strömming and a nice glass of milk.
Water
I got drunk and pigged out yesterday so now atone for my sins.
whater alone is not good for drinking recovery. you need to replenisch your salts and minerals
Chicken rice vegetables
Looks like a big sloppa shit
Pulled pork - still deciding on the sauce to use
I just threw minced beef, corn, diced carrots, and broccoli in a pot and let it cook. Seasoned with salt, pepper, curry powder, soy sauce, and Hispanicy mayo.
Tastes better than I thought it would.
Pasta bolognese from an 1895 recipe
I'll take pics