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3ba58742 cf91 4c99 92cf 0b9c56ba04cd  2016 07 15 18 08 00
Rachael Strecher
Rachael Strecher

I'm not usually one to care about such things, but for the record--certified kosher chicken does great on the grill. Because part of the processing involves salting, you've essentially got a brined chicken with little foresight (on your part). While you're at it, might as well grill your challah. #shabbatshalom, dudes. #dinner #grilled #summer

Lucy Newman
Lucy Newman
Sounds good - but brine is listed above separately from salt so that is what I was inquiring about. So there is no separate brine?
Rachael Strecher
Rachael Strecher
Ah yeah sorry about that--no separate brine.
Lucy Newman
Lucy Newman
What's in the brine?
Rachael Strecher
Rachael Strecher
It's not technically a brine. Because blood isn't kosher, religious Jews salt chicken and then wash it off three times to draw out the blood. This effectively brines the bird, making it moist and flavorful and more forgiving when you cook it. We like using these chickens if we want to roast a chicken without planning ahead (usually I'd do the Judy Rogers trick and salt it 3 days before cooking). I hope that helps!