In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> "Dee Randall" > hitched up their panties and posted
> :
>
> >
> > "Dan Abel" > wrote in message
> > ...
> >> We brined our Thanksgiving turkey and liked it a lot. So, we decided
> >> to try a chicken. They were on sale at the supermarket, so my wife
> >> got two. My son made chicken pot pie with the first. I put some
> >> water in a one gallon ziplock bag and added a handful of salt and
> >> sugar, a hot dried red pepper, some peppercorns, a couple of crushed
> >> allspice berries, a couple of crushed dried juniper berries, and a
> >> bay leaf. I mushed it around until the salt and sugar looked
> >> dissolved. I added the chicken and left it in the fridge overnight.
> >> I roasted it in a 350 oven for 1 1/2 hours, along with some turnips,
> >> potatoes, carrots and onions drizzled with olive oil. It was
> >> wonderful. We'll be trying this again.

> > Sounds great. I'll keep this information -- but the chicken I buy I
> > don't think would fit in a one-gallon ziplock bag. Even if it did,
> > I'll have to place it in another pan for security's sake (don't want a
> > chicken leak in my frig to clean up), so I might as well put it in a
> > straight-top pan instead -- the washup would be the same.
> >
> > BTW how big was your chicken!
> > Thanks a lot.
> > Dee Dee
>
> I usually buy a large baking hen when I buy whole chicken. I don't think
> it would fit in a ziploc bag either. I buy large chickens for leftovers
> and to make stock with. Dan's brine sounds terrific but when brining meat
> is it not customary to add vinegar? I might be wrong. I haven't brined
> anything in a long time and I use a brine that someone posted on rfc a long
> time ago. Seems to me it had vinegar. I'm keeping Dan's too. I like his
> spice combination.

The chicken was pretty big. I split the first bag trying to get it in.
I didn't notice how many pounds, though.

The advantage of the bag is that you don't need as much brine, and that
it is a little easier to turn (actually, I just put it on its side every
few hours).

I forgot to list the garlic, several cloves, peeled and cut in half.

--
Dan Abel

Petaluma, California, USA