Banner advertisements by

Re: Pro's/ Con's Chicken

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Peter on February 28, 2011 at 12:19:03:

In Reply to: Pro's/ Con's Chicken posted by GoVols on February 28, 2011 at 10:16:01:

I've used buttermilk in that capacity for 4 hours, and up to overnight. It provides moisture to the chicken, and tenderizes to a small degree due to its acid content. Feel free to add other flavoring agents; such as garlic powder, bay leaves, ground pepper, or other herbs and spices. Plain yogurt does a nice job too.
Jaccard the meat if you want before submerging.


Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0; .NET CLR 1.1.4322; MS-RTC LM 8; InfoPath.2)

[ BBQ Search ]