Monday, December 21, 2015

Killer Chicken

One of my other hobbies is gourmet food cooking.

Experimented with curing salt for the first time this week.

4 day cure for a chicken and slow cook.

With a dash of bullion, brandy, salt and a tablespoon of nitrate.

Awesome stuff. 

Much better than store bought cause it is fresh, and damn cheap vs buying someone else work.

It comes out light pink like ham.

Texture is like high grade deli chicken breast but the whole chicken tastes that way.

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