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Bucket O Chicken (how I brine my small birds)

post #1 of 6
Thread Starter 
I make most all of the beer I drink and the homebrew supply store has these 1-gallon food safe buckets that they put liquid malt extract into.

Most all of the chickens I brine that are 5# or less, go into one of these buckets with Pops brine for 24 hours. Works great, fits in most refrigerators, and they don't leak when someone gets rowdy in the frig. That makes the wife very happy! icon14.gif








Out of the brine and into the heat!
post #2 of 6

Nice and good idea, thanks . We have a wine supplier close by...

post #3 of 6

Lookin good.

 

I gotta try pops brine for birds.

post #4 of 6
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Lookin good.

I gotta try pops brine for birds.

Well, when you do try it, this is what you can expect! This bird was spot on for juicy and flavor. As usual, I didn't add ANY seasonings to the bird, just Pop's brine. The bride made the broccoli rice casserole.





The Bear view of the breast, in all the juice, well, that juice came from the breast as I sliced it.

Bird was smoked with apple pellets for the entire cook using the Amazen tray. Cook temp was 225, and the bird was pulled with the IT in the thigh hit 168.
post #5 of 6
That looks great! I posted about your jalopeno sausage and when I saw you posted about liking your hobbies and I thought "man a home brew would be great with that" and now I see your a home brewer too! I use a lot of my home brews when cooking, do you? Sorry this is off topic.
post #6 of 6
Thread Starter 

I use beer quite a lot in my sausage making and in my BBQ.  The porters and stouts work best for me it seems, but now and then a splash of pale ale goes a long way!

 

I also use it to keep the cook refreshed, I love my homebrew!

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