I am referring to that dark red/brown stuff that is close to the bone and on the meat that is close to the bone, especially on chicken drumsticks. That is so gross to me. My mother inlaw said she soaks the chicken in cold salt water for a while, but I don't want to do that because I am afraid that it will make the chicken too salty. Has anybody ever heard of this or does anybody have any other remedies and/or suggestions?
2007-08-22 02:14:30 · 6 answers · asked by Hoping he will bless me with #1 4 in Food & Drink ➔ Cooking & Recipes
Your mother in law is right the technique is called brinning and it really improves the quality of cooked poultry - it does not make it salty because you use Kosher salt which is coarser than table salt.
2007-08-22 02:18:23 · answer #1 · answered by Walking on Sunshine 7 · 3⤊ 0⤋
No, I've never known of a way to do this. When you cook it, all of that disappears anyway. If it bothers you that bad, just don't eat it or eat pieces of chicken that won't have it,like the white meat, the white meat is lower in fat but the dark meat has more vitamins..so...its all good for you..
2007-08-22 02:42:06 · answer #2 · answered by lucylocket7258 7 · 0⤊ 1⤋
soaking them in salt water won't make them too salty. Soak them it the solution overnight. I also add some sugar to the water. i learned that from my mom.
2007-08-22 02:18:46 · answer #3 · answered by Anonymous · 1⤊ 0⤋
Harvested chicken breast fillets with polyphosphates can be reduced, but I'm not sure about chicken drumsticks.
2007-08-22 02:24:17 · answer #4 · answered by Anonymous · 0⤊ 0⤋
nope. just cook it then while u r eating use ur hands and pick out what u dont want. thats what i do.
2007-08-22 02:18:45 · answer #5 · answered by spicy n 5 · 0⤊ 1⤋
rather than p*ss about dissecting it i'd recommend quorn
2007-08-22 02:17:40 · answer #6 · answered by Anonymous · 0⤊ 2⤋