Post by Deleted on Apr 1, 2017 8:16:36 GMT
So tomorrow I will be making up my new batch of chicken based on weight rather than tsp's. My old recipe is archived on this site but I have made some changes, not so much with my herbs and spices (except the ratio's) but the extras and the flour.
This is my recipe for tomorrow (using 2 chickens cut into 10 pieces each):
BRINE:
8 cups of water
4 tbsp salt
4 tbsp vinegar
DREDGE:
1 cup milk
1/2 cup water
2 eggs
EXTRA'S:
555 g plain flour
45 g corn flour
6 g msg
72 g salt
3 g garlic powder
HERBS AND SPICES:
6 g black pepper (telicherry)
14.7 g white pepper
1.8 g tarragon
1.2 g mustard powder
.3 g bay leaf
.6 g cloves
.6 g nutmeg
1.8 g sage
1.35 g mace
1.2 g ginger
.45 g coriander
So I have just x the recipe by 3 for 20 pieces of chicken but it is 200g flour to 10g of herbs and spices, 3g msg, 24g salt and 1g of garlic powder.
This is my recipe for tomorrow (using 2 chickens cut into 10 pieces each):
BRINE:
8 cups of water
4 tbsp salt
4 tbsp vinegar
DREDGE:
1 cup milk
1/2 cup water
2 eggs
EXTRA'S:
555 g plain flour
45 g corn flour
6 g msg
72 g salt
3 g garlic powder
HERBS AND SPICES:
6 g black pepper (telicherry)
14.7 g white pepper
1.8 g tarragon
1.2 g mustard powder
.3 g bay leaf
.6 g cloves
.6 g nutmeg
1.8 g sage
1.35 g mace
1.2 g ginger
.45 g coriander
So I have just x the recipe by 3 for 20 pieces of chicken but it is 200g flour to 10g of herbs and spices, 3g msg, 24g salt and 1g of garlic powder.
