So The Hubbs has come to the realisation that chicken is rather bland and his now-preferred treatment of chicken, along with roasting with a herb butter under the skin, would be brining it.
The last few brining experiments I’ve conducted have thus left his tastebuds in a rather unhappy state of being when the meat is not brined. The meat is rather flavourless to him and so he’s rather indifferent to my method of preparation.
I guess this means that I need to have a standard brine recipe under my belt to be whipped up at a moment’s notice. Well, almost moment’s notice, since it would probably take a good 12 hour brining before roasting can occur.
This is a rather interesting discovery, I find, because it means that The Hubbs actually has an opinion as to how I can make his meals more memorable, if that makes sense.
I think we will be done with eating chicken for the next while. We seem to have eaten a lot of it in the last few days and I am kind of sick of it. Personally, I don’t much care for chicken to begin with, so for me, this has been a bit of overkill.
Tonight: Braised/stewed short ribs with leftover coconut rice & peas.