Mr. Poulet

achic

Another attempt @ shooting up. The Poulet de Bresse is the ideal type of chicken to inject with saline solution. It plumps up and the meat absorbs the solution. It holds it very well given the fat content is so dense it all gets brine’d easily. The chicken gets a .06% of the chicken’s total weight. I then let blanch it and it sits in the fridge (exposed) for 24+ hours and then seasoned carefully and colored with a light base liquid powder paste made of paprika, garlic and some other important spices.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s