Brined chicken sammie

YukonRon

Brined boneless, skinless chicken breasts this evening. Brined for four hours. The brine consisted of 2 quarts of filtered water,4 ounces by weight of honey, 1/3 cup of pickling salt, 1/4 cup of olive oil, 23 cup of soy sauce, Italian herbs and Herbs du Provence. 

 Roasted at 425°F until 165°IT. Added freshly grated ButterKase, and gruyere. And put them back out after just a couple minutes, no more than 5. 

I also roasted a pound of regularly sliced smoked bacon. I did this first, and let the bacon drain while cooking the chicken breast. It was a tough task to keep the cretinous bacon stealers that live in my house out of the pile of extra crispy bacon.

I picked up the bread at a local bakery, sliced open, toasted for 10 minutes in the cooker until the garlic butter coated were just a slight brown.

I used Grey Poupon, Duke’s, grillo’s spicy dill pickles, heirloom tomatoes, and finely chopped Visalia onion.

Best chicken sandwich I have ever had in my life. Amazing chicken juiciness, and flavor. Perhaps the best thing I may have ever made.

Bar

Looks good.  Did you cook it raised direct?

ColbyLang

Looks amazing sideways!! I love chicken sammiches 

YukonRon

Bar said:

Looks good.  Did you cook it raised direct?

I did. Brine your poultry a couple hours, best move you can make.

DavidCrumpton

Wow that’s a lot of salt. 23 cups of soy sauce. 

northGAcock

Gawjus sammie Ron. Just Gawjus. All I got…..hope to share one soon. 

Battleborn

That’s a fine looking sammie Ron. Great job!

GlennM

Looks good but 23 cups of soy sauce 😳

YukonRon

GlennM said:

Looks good but 23 cups of soy sauce 😳

Just seeing if you paid attention. I make a lot of errors. It was meant to say 2/3 cup of soy sauce. Thank you for pointing that out.

Great sandwich. Will be doing this again.6

CPARKTX2

Looks great!

TEXASBGE2018

Making this but with some slight ingredient alterations cause of my kiddos. Thanks Ron!

paqman

YukonRon said:

GlennM said:

Looks good but 23 cups of soy sauce 😳

Just seeing if you paid attention. I make a lot of errors. It was meant to say 2/3 cup of soy sauce. Thank you for pointing that out.

Great sandwich. Will be doing this again.6

Damn, I was scaling down the ingredients while writing down the recipe 😂🤣

Bellavista52

@YukonRon -  This looks great!  Thanks for the recipe.  How many chicken breasts sandwiches did you make?

Battleborn

Just threw some chicken in this brine for some chicken bruschetta tonight. 

caliking

Fuq… that sounds delicious. 

I’ll be right over…

loco_engr

I'll gladly pay you next Tuesday for one of those sammys today! 

YukonRon

Bellavista52 said:

@YukonRon -  This looks great!  Thanks for the recipe.  How many chicken breasts sandwiches did you make?

I made 4. It can do 6. I would not let the brine go for more than 4 hours.

nolaegghead

caliking said:

Fuq… that sounds delicious. 

I’ll be right over…

Only 306 hrs if you are an anthropomorphic stick.  Bonus points for it probably being healthy, but I'm rusty on my stick biology.

YukonRon

caliking said:

Fuq… that sounds delicious. 

I’ll be right over…

I have already started the prep my friend. Come on up, we got room. Plus, The Louder Than Life, 4 day event, billed as America’s Greatest Rock Concert Event begins tomorrow and runs through Sunday, and we are 10 minutes from the location.

Come here, stay here, you will be well taken care of.

YukonRon

ColbyLang said:

Looks amazing sideways!! I love chicken sammiches 

Thank you for the kind words, easy to make. So freaking delicious, you just can’t put it down once you start.

YukonRon

It was kind of odd, but that was exactly what My Beautiful Wife told me to do the next time you guys come up.

Looking forward to it.

YukonRon

@Battleborn
Thank you. This is a must do, if you like chicken. So many flavors and textures, I will do these every chance I get.

YukonRon

@CPARKTX2

thank you for the kind words.

YukonRon

@TEXASBGE2018

Thank you so much. Hope you enjoy them as much as we did.

YukonRon

@paqman
I know. I should wait until I was sober.  Sorry for the confusion, lol.

YukonRon

@Battleborn

Hope it turns out excellent. Share that recipe!

YukonRon

@loco_engr no payment necessary just stop by. We love dinner parties.

TEXASBGE2018

No pictures but made these tonight. This is a great marinade. Surprisingly not overly salty or a strong soy sauce taste either. Will def use this again.

YukonRon

@TEXASBGE2018

So glad it worked out for you. I had a brine recipe that called for salt and sugar, but changed a couple things around, experimenting just a bit. Finally settled on this.

be careful not to let it go past 3.5 - 4 hours. Also I use a tenderizing Mallet. I place each breast in side of a plastic bag and hammer them like they owe me money. Really helps the tenderness too.

YukonRon

nolaegghead said:

caliking said:

Fuq… that sounds delicious. 

I’ll be right over…

Only 306 hrs if you are an anthropomorphic stick.  Bonus points for it probably being healthy, but I'm rusty on my stick biology.

Good to know. Marking my calendar.

bluebird66

That looks fantastic! Can't wait to try it.