Food

or use the delicious, hot, bitter salty tears of your vanquished foe's newly orphaned children.

Of course you do... You win, you're way more middle class than me... 😂🤑

there's different types of salt how the what now since when?

found an article after I asked for help, which suggests 10oz of salt to 1 gallon/3.78 ltrs of water, and you're to brine for an hour per pound/450g, so I'm not going to need that much, so I reckon about a litre of water to 70g of salt, and brine the thighs for about 4 hours, maybe less depending on the weight, going to be using common table salt, more of it, and it's cheaper...

how about some murray river salt
and some himalayan black salt ?
:)

Of course you do... You win, you're way more middle class than me... 😂🤑

God. Damn. Right I am.

4 hours? Hmmm. I only do about 20 minutes for breasts, a bit more for darker meat. 4 hours seems long. I'll check.

Also - adding an equal quantity of sugar as salt will also help with the Maillard reaction.

hmmmm crispy brown bits.....

I'm open to all suggestions, like I say I'm working from an online calculation, which is based on a whole chicken, or a chicken portioned out...

ps. not doing breasts, doing thigh, bone in, skin on...

Well brining adds water so it works well for things like chicken breasts which are prone to drying out. Bone-in thighs already have lots of fat and connective tissue which will release moisture when cooked. Brining may not add all that much to the party.

Chritopher Kimble is my go to for this stuff. Apologies for proper measuring units - legacy cultural imperialism.

1.5 quarts cold water
3 Tablespoons table salt
3 Tablespoons sugar (optional)

That will do 6 chicken breasts (for reference).

For times, I only do breasts for 20 minutes tops. For thighs my guess would be no more than 45 mins-hour brining - otherwise it will go too salty and kill the texture.

Marinades are a different beast.

For thighs I have used this in the past

https://smittenkitchen.com/2012/01/buttermilk-roast-chicken/

Very tasty but 1) it's a 2 day marinade and 2) roasted so may not work for you this weekend.

In the end left the thighs in the brine for about an hour or so, then into the marinade.
Hopefully they taste good...
Will see on Sunday..

Interesting, I always brine overnight... I'll generally do a whole butterflied chicken tho', results are always outstanding... A lot depends on how good your chicken is, obvs... I get beautiful, large, free range, hormone free birds from my local butcher...

I want chicken now, we've got fish for dinner... 😐

Ordered in from here again lats night. Spot on.

http://www.hibagonsushiandgrill.com/menu

^^^^Salt is salt. Sodium chloride innit? Different types with different qualities and textures are all related to the size and shape of the crystals. I have rock salt in a grinder on the table and a pot of Maldon in the kitchen for sprinkling on things to get a that salty crunch or as grist in the pestle and mortar. Anything where the salt will be cooked in or dissolved the texture doesn't make any difference at all so regular processed salt is as good as anything.

furthermore - wtf is 'kosher salt'?

#goyim

fuck knows, but it comes in big boxes and is suggested by most american bbq nerds.

wiki "Koshering salt, usually referred to as kosher salt in the US, is a variety of edible salt with a much larger grain size than some common table salt. Like common table salt, kosher salt consists mainly of the chemical compound sodium chloride. Wikipedia"

So salt then?

but biggerer, you know americans need to supersize everything - including their obese bodies

Salt should be salt.

Easier said than done, salt is up there with all the post processed food we bring to the table these days being heavily processed, hence table salt is nothing nearly as good sea salt (coarse please).

It's funny how something so simple as salt, with such a historical meaning (the word salary comes from salt (sale) from the time people used to get their wages paid in salt quantities, being it the main way to preserve food) can be spoilt and fucked up nowadays.

I get it from my Italian dealer, as cheaper than the fancied up versions you find in many stores. 1kg coarse or fine for 95c.

Salt is salt after all.

tfw people talk about dealers and bags of white powder vs when @giofox88 talks about dealers and bags of white powder.

Salt is salt after all.

except smoked salt, which adds an extra smokey something

i think the appeal of maldon flakes is the tactile experience of crumbling it yourself

This (texture). See also fleur de sel.

Really wanted to stay out of it

this was the only brand of salt you could get in the colonies for as long as i can remember... yup that logo is a kid pouring what is presumably salt on a terrified chicken.

That's how you make chicken salt... Reej, Sunday, early doors...