Ginger Citrus Brine for chicken - BBQ Central

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Old 03-13-2007, 11:50 AM   #1
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Ginger Citrus Brine for chicken

Decided since it is so nice today and supposed to be tomorrow that it would be good to get some chicken brined. Have about 30 chicken thighs brining in this right now:

1 1/2 cups fresh squeezed blood oranges
6 cups water
3/4 cup kosher salt
1 tbsp black pepper
1 tbsp ground ginger
1 cup pure Canadian maple syrup
1 tsp red pepper flakes

brought everything to a boil and then cooled it all down

http://img.photobucket.com/albums/v636/ ... nbrine.jpg
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Old 03-13-2007, 01:21 PM   #2
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That sounds good...
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Old 03-13-2007, 07:46 PM   #3
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smokin'
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Old 03-14-2007, 04:33 PM   #4
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Went on about an hr ago.
http://img.photobucket.com/albums/v636/ ... hciken.jpg
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Old 03-14-2007, 06:12 PM   #5
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Re: Ginger Citrus Brine for chicken

Quote:
Originally Posted by Diva Q
Decided since it is so nice today and supposed to be tomorrow that it would be good to get some chicken brined. Have about 30 chicken thighs brining in this right now:

1 1/2 cups fresh squeezed blood oranges
6 cups water
3/4 cup kosher salt
1 tbsp black pepper
1 tbsp ground ginger
1 cup pure Canadian maple syrup
1 tsp red pepper flakes

brought everything to a boil and then cooled it all down

http://img.photobucket.com/albums/v636/ ... nbrine.jpg
I wonder how clover honey would do in place of the maple syrup. Looks like a great recipe.
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Old 03-14-2007, 06:19 PM   #6
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I bet clover honey would do very well in this recipe. Great idea!!

all done glazed and good to go.
http://img.photobucket.com/albums/v636/ ... ginger.jpg
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Old 03-14-2007, 06:20 PM   #7
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it turned out very very well. A keeper for my recipe file.
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Old 03-14-2007, 07:24 PM   #8
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WOW! Those sure look great. Might have to try that recipe at a cook off.
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Old 03-14-2007, 07:27 PM   #9
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other than trimming the skin a bit too much ( I didn't take into account shrinkage) I really liked the way they looked.
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Old 03-14-2007, 09:17 PM   #10
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Quote:
Originally Posted by Diva Q
other than trimming the skin a bit too much ( I didn't take into account shrinkage) I really liked the way they looked.
I HATE SHRINKAGE!!!!!!!

Seriously, how long did you brine the chicken and what did you use for a glaze?
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