Poached Chicken

Jiradet_20314

Hi,

I'm from Thailand. I've learned so many things from chefstep. Now I'm really interesting in "Brining" and "Poaching" techniques so I would like to try to use with my local dish. But I'm curious that if there is any different between brining a whole chicken first before poaching and poaching straightaway.

Thank you in advance for your answer

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Norm_Morgan_67632

Use a 5% brine solution (50gms per ltr of water) for about 4 - 6 hours and then wash in several water changes over 1 hour to remove any surface salt. Poaching doesn't do the same thing brining does.
Brining is great, I now do it to all my meats & chicken improves flavor - especially on chicken which is such a tasteless meat.
only down side - you can not use the resedue after roasting for example for a gravy as its to salty.
I am curious - why would you want to poach a chicken and do you brown off afterwards?

tshewman

@Jiradet - Do you mean Poaching or blanching (e.g. in boiling water for ~30 seconds) the whole chicken? For what it is worth, I brine on a regular basis (whole or pieces) and now prefer my chickenj this way (many flavour influences if desired). If you blanch the chicken and refrigerate for at least a day (longer if possible and painted with soy sauce etc) and then slow roasted the skin will be incredibly crisp (if given a last minute high temp christening :-)..). If gentle, you can even stuff under the skin (but be very careful) with a butter/herb and bread crumb mixture and it adds wonderful flavour. Not sure if that helps, but please let us know so we can all continue to learn. :-)

Samuel_68313

Personally I find with brining it depends on the cooking method, if I am roasting I find a brine is almost essential. But if sous vide I prefer no salt at all while cooking breasts, and a cure on the skin for the legs.