Koshering a chicken

Community Leader
Registered: 02-27-1999
Koshering a chicken
3
Sun, 12-09-2012 - 5:51pm

I was SOOO blown away by my koshered turkey at Thanksgiving that I am koshering a chicken for this week's lunch.  I've added rosemary (fresh from my plant in the kitchen) and started the backbone, wing tips, neck and giblets stewing with carrots and celery for stock.  My kitchen smells good!  But the chicken will sit in the kosher salt for 2-3 days before I roast it.  

It's been mid-70's here for weeks and my roses and even the dandelions are blooming.  But that is going to change tomorrow, when temps will plummet to 22F, first freeze of the year.  I will stay busy baking bread and cornbread for the Christmas dressing.  

Did you know that you can make dressing up ahead and freeze it raw?  Then you can just defrost it and bake it when you need it!


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iVillage Member
Registered: 04-01-2002
Mon, 12-10-2012 - 6:13am

I answered this 5 times yesterday. I know it was 5 because I kept adding, "Sorry if this posts ____ times" to my post. So frustrating. I have already had to log in twice this morning. We'll see if I will have to log in a third.

I love to make a whole roast chicken. I have got to try the koshering/brining sometime.

It was almost 70 here today (Sunday) but we've had rain for days. Gross. I'm water-logged. But it's better than snow. It's going to get cold this week. I loathe cold.

Community Leader
Registered: 02-27-1999
Mon, 12-10-2012 - 7:57pm

I can't stand cold either.  And it's been rainy here too.  What I hate about rainy days is the mass suicide of earthworms on my patio and carport.  What's WRONG with those guys???  

I did a brined turkey breast a couple of years ago, and I was impressed with the LOOK of the turkey, but it was kinda spongy and unnatural, and the flavor was DILUTED.  I tried the Koshering method because it is just opposite, it pulls OUT the excess water from the bird, and REALLY concentrated the flavor.  And the texture of the meat was incredible.  The comment made at our dinner was, "DRY did not come to this turkey dinner!"  

I highly recommend the koshering, not the brining.  


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Community Leader
Registered: 02-27-1999
Wed, 12-12-2012 - 8:37pm

My Koshered chicken is in the oven, on a rack, butterflied, and herbed with fresh rosemary, dried thyme, and pepper.  And my dogs are fascinated with the kitchen aroma.  

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