Home Cooking

Brining disaster!? Bouchon recipe

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 10

Brining disaster!? Bouchon recipe

thejulia | Jan 30, 2005 04:01 PM

I made the brine from the Bouchon cookbook (p325) for a roast chicken. The recipe calls for 12 bay leaves, which i thought sounded a little excessive, but that's why they ask for, so i threw it in. This morning, I peeked in at the brine and the chicken, and I got a whiff of something distinctly medicinal, almost menthol. I haven't roasted it yet, and I don't know if it's worth roasting something if the brine has ruined it. could it be all those bay leaves? is this a typo? maybe they really meant 2 bay leaves! Has anyone tried this brine?

Want to stay up to date with this post?

Recommended From Chowhound