I got tired of making up a brine solution that 90% was going to be thrown out after 10% was absorbed by the meat.... IF 10% was absorbed... I don't think so.... Got tired of the fridge being filled with buckets etc.... This would work for cure #1 also.... Do not heat the liquid with the cure in it... Let rest in the refer, in a zip bag for several days... then smoke...
Anywho, this cheap skate, try new stuff guy, ME, figured out an injection mix and did it....
No salt chicken stock... I like to add my own amounts...... 450 mls... 10% of the weight of the 10#'s of chicken thighs ( 4500 grams...).
Kosher salt... 1 .75% based on the weight of the thighs.. (75 grams )
Sugar .... 1% based on the weight of the thighs.... ( 45 grams )
Heated stock to dissolve the stuff... only took about 3 minutes in the microwave... didn't get but barely warm and all was dissolved...
Soooo, a 10% injection of stuff into 10 thighs at approx. 450 grams per thigh would be approx. 45 mls per thigh.....
So I filled the syringe which is about 40 mls +/-....
2 smallish injections on either side of the leg bone... from the inner side where there was no skin....
2 bigger injections on either side of the thigh bone... from the inner side where there was no skin.... I hate to puncture skin because good stuff leaks out....
So, as you can see, the 10 injections left about 200 mls in the container.... That comes out to about 30 mls per injection.... or 60% of my target... which makes the salt and sugar about 1% salt and 0.6% sugar.... close enough...
Double up the sheet pans so the drippings will not burn.... believe me, it works and works very well..... Spray the wire rack with pam while in the sheet pans so the top one gets sprayed also...
Cook the chicken for 20 ish minutes at 425 with the skin side down.... they turn the chicken over, skin side up and continue cooking to 40 ish minutes.... total about 60.... I probed the thighs and they were at 185 after 60 minutes... a little too done for me but they will still be moist because of the salt and sugar...
The skin came out pretty good.... The drippings in the pan will be used for good stuff... the gelatin and fat are awesome for flavoring rice etc... and my dog likes a bit in the dry food...
It's good for her as well as me...
...injection stuff... season after the injection.....
....seasoned one side....
...the double pan deal to keep stuff from burning to the pan....
.. after the first side cook, turn and season the other side then
finish the cook....
...Cut open and tasted.....
FWIW..... Bride and I agreed..... This was the BEST chicken we have ever had.... Moist, tender, juicy, flavorful..... Salt was perfect.... spices on the skin added a great flavor....
I do think it could be improved with some smoke added to it.... Soooo, that is for the next batch of thighs we cook up.....
PS..... No waiting for the brine to work.... These were injected and put in the oven... Salt was adjusted for personal preference in the liquid make up.... NEVER too salty... The stock was an AWESOME addition for flavor.....
Thanks for looking.....
Dave
Anywho, this cheap skate, try new stuff guy, ME, figured out an injection mix and did it....
No salt chicken stock... I like to add my own amounts...... 450 mls... 10% of the weight of the 10#'s of chicken thighs ( 4500 grams...).
Kosher salt... 1 .75% based on the weight of the thighs.. (75 grams )
Sugar .... 1% based on the weight of the thighs.... ( 45 grams )
Heated stock to dissolve the stuff... only took about 3 minutes in the microwave... didn't get but barely warm and all was dissolved...
Soooo, a 10% injection of stuff into 10 thighs at approx. 450 grams per thigh would be approx. 45 mls per thigh.....
So I filled the syringe which is about 40 mls +/-....
2 smallish injections on either side of the leg bone... from the inner side where there was no skin....
2 bigger injections on either side of the thigh bone... from the inner side where there was no skin.... I hate to puncture skin because good stuff leaks out....
So, as you can see, the 10 injections left about 200 mls in the container.... That comes out to about 30 mls per injection.... or 60% of my target... which makes the salt and sugar about 1% salt and 0.6% sugar.... close enough...
Double up the sheet pans so the drippings will not burn.... believe me, it works and works very well..... Spray the wire rack with pam while in the sheet pans so the top one gets sprayed also...
Cook the chicken for 20 ish minutes at 425 with the skin side down.... they turn the chicken over, skin side up and continue cooking to 40 ish minutes.... total about 60.... I probed the thighs and they were at 185 after 60 minutes... a little too done for me but they will still be moist because of the salt and sugar...
The skin came out pretty good.... The drippings in the pan will be used for good stuff... the gelatin and fat are awesome for flavoring rice etc... and my dog likes a bit in the dry food...
It's good for her as well as me...
...injection stuff... season after the injection.....
....seasoned one side....
...the double pan deal to keep stuff from burning to the pan....
.. after the first side cook, turn and season the other side then
finish the cook....
...Cut open and tasted.....
FWIW..... Bride and I agreed..... This was the BEST chicken we have ever had.... Moist, tender, juicy, flavorful..... Salt was perfect.... spices on the skin added a great flavor....
I do think it could be improved with some smoke added to it.... Soooo, that is for the next batch of thighs we cook up.....
PS..... No waiting for the brine to work.... These were injected and put in the oven... Salt was adjusted for personal preference in the liquid make up.... NEVER too salty... The stock was an AWESOME addition for flavor.....
Thanks for looking.....
Dave
