On 3 Oct 2003 14:11:59 -0700, (Vince
Poroke) spake:

|I found this while I was looking for something else.
|
|"Wash chicken thoroughly in cold water, Place the chicken in a bowl with
|enough cold water to cover the chicken to which 2 or 3 Tablespoons of
|baking soda have been added."Gets the barnyard (taste) out."
|"Freshens the chicken." "
|I have never done this but I don't know if there would be a disernable differenece.
|"Place chicken again in a baking dish or bowl. Cover it with enough water
|to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
|cup of granulated sugar have been added. Reasons: The salt helps remove
|any blood still remaining in the chicken and also seasons it.?
|
|To me this would be a weak brine but my question here is, why remove the blood?

The baking soda trick can be used if your chicken smells a
little off. If after rinsing the chicken off after the baking
soda soak, it still smells off, it's a loss.

Kashering a chicken would be to just cover it with salt and
allow it to drain for a while. the addition of sugar makes me
think that it's a sort of marinade or brine.

maxine in ri

I found this while I was looking for something else.

"Wash chicken thoroughly in cold water, Place the chicken in a bowl with
enough cold water to cover the chicken to which 2 or 3 Tablespoons of
baking soda have been added."Gets the barnyard (taste) out."
"Freshens the chicken." "
I have never done this but I don't know if there would be a disernable differenece.

"Place chicken again in a baking dish or bowl. Cover it with enough water
to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
cup of granulated sugar have been added. Reasons: The salt helps remove
any blood still remaining in the chicken and also seasons it.?

To me this would be a weak brine but my question here is, why remove the blood?

"Vince Poroke" wrote in message
om...
I found this while I was looking for something else.

"Wash chicken thoroughly in cold water, Place the chicken in a bowl with
enough cold water to cover the chicken to which 2 or 3 Tablespoons of
baking soda have been added."Gets the barnyard (taste) out."
"Freshens the chicken." "
I have never done this but I don't know if there would be a disernable
differenece.

The way store bought chicken is these days, you could knock me over with a
feather if there was any 'barnyard' taste to it. Looks like some old
instructions for removing gamey flavor.

"Place chicken again in a baking dish or bowl. Cover it with enough water
to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
cup of granulated sugar have been added. Reasons: The salt helps remove
any blood still remaining in the chicken and also seasons it.?

To me this would be a weak brine but my question here is, why remove the
blood?

Sanitary reasons. You're in effect koshering the chicken.

Jack Pollo

Vince Poroke wrote:

I found this while I was looking for something else.

"Wash chicken thoroughly in cold water, Place the chicken in a bowl with
enough cold water to cover the chicken to which 2 or 3 Tablespoons of
baking soda have been added."Gets the barnyard (taste) out."
"Freshens the chicken." "
I have never done this but I don't know if there would be a disernable differenece.

"Place chicken again in a baking dish or bowl. Cover it with enough water
to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
cup of granulated sugar have been added. Reasons: The salt helps remove
any blood still remaining in the chicken and also seasons it.?

To me this would be a weak brine but my question here is, why remove the blood?

I've eaten chicken all my life and I've never had a single piece that had a "bran yard"
taste.

Gary




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Gary wrote in message ...
Vince Poroke wrote:

I found this while I was looking for something else.

"Wash chicken thoroughly in cold water, Place the chicken in a bowl with
enough cold water to cover the chicken to which 2 or 3 Tablespoons of
baking soda have been added."Gets the barnyard (taste) out."
"Freshens the chicken." "
I have never done this but I don't know if there would be a disernable differenece.

"Place chicken again in a baking dish or bowl. Cover it with enough water
to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
cup of granulated sugar have been added. Reasons: The salt helps remove
any blood still remaining in the chicken and also seasons it.?

To me this would be a weak brine but my question here is, why remove the blood?

I've eaten chicken all my life and I've never had a single piece that had a "bran yard"
taste.

Gary

I thought that it might be an old posting but the date was 9/19/03
title is Nita's Best Fried Chicken. Just seemed like some wierd
stuff.

In article ,
"Jack Schidt®" aka Jack Pollo 8^) wrote:

"Vince Poroke" wrote in message
om...
I found this while I was looking for something else.

"Wash chicken thoroughly in cold water, Place the chicken in a bowl with
enough cold water to cover the chicken to which 2 or 3 Tablespoons of
baking soda have been added."Gets the barnyard (taste) out."
"Freshens the chicken." "
I have never done this but I don't know if there would be a disernable
differenece.

The way store bought chicken is these days, you could knock me over with a
feather if there was any 'barnyard' taste to it. Looks like some old
instructions for removing gamey flavor.

Is baking soda the secret for making "wild things" palatable? I'm
thinking of duck, rabbit, raccoon, possum, etc. If so, how long would
you let the critter soak?

Dave W.

--
In the Ozarks. Dot edu will do for email.

"Dave W." wrote in message
...
In article ,
"Jack Schidt®" aka Jack Pollo 8^) wrote:

"Vince Poroke" wrote in message
om...
I found this while I was looking for something else.

"Wash chicken thoroughly in cold water, Place the chicken in a bowl
with
enough cold water to cover the chicken to which 2 or 3 Tablespoons of
baking soda have been added."Gets the barnyard (taste) out."
"Freshens the chicken." "
I have never done this but I don't know if there would be a disernable
differenece.

The way store bought chicken is these days, you could knock me over with
a
feather if there was any 'barnyard' taste to it. Looks like some old
instructions for removing gamey flavor.

Is baking soda the secret for making "wild things" palatable? I'm
thinking of duck, rabbit, raccoon, possum, etc. If so, how long would
you let the critter soak?


Everybody has a technique for removing the 'gamey' flavor. Just ask 'em.
The only things I've ever used are soaking in buttermilk for a few hours,
which worked for me and cooking with juniper berries. I have no idea about
the baking soda technique.

Jack Gamey

(Vince Poroke) wrote in
om:

Gary wrote in message
...
Vince Poroke wrote:

I found this while I was looking for something else.

"Wash chicken thoroughly in cold water, Place the chicken in a bowl
with enough cold water to cover the chicken to which 2 or 3
Tablespoons of baking soda have been added."Gets the barnyard
(taste) out." "Freshens the chicken." "
I have never done this but I don't know if there would be a
disernable differenece.

"Place chicken again in a baking dish or bowl. Cover it with enough
water to cover the chicken and to which 3 or 4 teaspoons of table
salt and 1/4 cup of granulated sugar have been added. Reasons: The
salt helps remove any blood still remaining in the chicken and also
seasons it.?

To me this would be a weak brine but my question here is, why
remove the blood?

I've eaten chicken all my life and I've never had a single piece that
had a "bran yard" taste.

Gary

I thought that it might be an old posting but the date was 9/19/03
title is Nita's Best Fried Chicken. Just seemed like some wierd
stuff.


In previously frozen chicken there is a tendency for there to be blood
stains close to the bone. The soaking in a weak brine is supposed to reduce
or eliminate that.