[Sca-cooks] Brining vessels was :::Stuffing

[Sue Clemenger]

I think you could tailor it to the size of the bird, but the one that I've
heard of being used most often is an ice cooler (you know, the kind most of
us take camping).  The bird, properly cleaned, goes into a couple of clean,
unused, unscented garbage bags with the brine, and then is place in the
chest, which is otherwise filled with ice or something.  I've also heard of
putting bird and brine directly into the ice chest.  The trick with both,
apparently, is keeping the bird properly submerged.
All just hearsay on my part, as it's not something I've tried.  I only have
myself to cook for, and no room for storage/freezing of extras.  Have
thought of trying it with a chicken, though....
--Maire

----- Original Message -----
From: "Heleen Greenwald" <heleen at ptd.net>
To: "Cooks the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, December 02, 2006 4:45 PM
Subject: [Sca-cooks] Brining vessels was :::Stuffing


> Dear Lady,
> Your bird sounds TO DIE FOR!! Really yummy!
> May I ask you , AND OTHERS, what they use to brine the bird in? I am
> thinking that the only thing I have big enough in my kitchen is the
> roaser I roast the bird in... but even that doesn't hold the whole
> bird at one time....
>
> Hummmm..... My wold canner?? that would probably work......
> What do people use as a brinning vessel?
> Phillipa
>