loading

This instructable was inspired by our ancient ancestors who practiced the brine method for preserving meat, dating back before the birth of Christ according to "Frederick K Ray" at the Oklahoma State University,who is the Extension Animal Foods Specialist.

If you are looking for a quick recipe that packs a lot of punch, follow through and I will share how I made it.

Step 1: Ingredients and Utensils

Sometimes I purchase meat that has been marked down for a quick sale; if I will be cooking it that night or plan on freezing that night and cook it at a later time.

Ingredients and Utensils:

Chicken pre-cooked or raw your choice of cut.

1 whole Lemon plus zest from the whole lemon

Pink salt ( has natural healthy minerals)

Fresh ground pepper blast of flavor (don't be stingy with the black pepper in this recipe, the pepper really perks up the chicken~ so delicious~

Seasonings of your choice I used oregano, thyme, and pepper I have also used Rosemary.

Approx 4 Tablespoons Extra virgin Olive oil "is very healthy and is used to oil the skillet and chicken and sprinkle the pan drippings over the cooked chicken and fresh salad".

Arugula or dark leaf lettuce or spinach (has lots of iron and mixed with lemon helps you absorb the iron better. Studies show many of us living in the US are deficient in minerals.

Feta cheese (powerful flavor punch) You just need a little but can use a lot if you wish. I like more. It has a burst of delicious flavor worth devouring.

The beauty of this recipe is you only need a pot for cooking and a way to heat the pot, A multi purpose cooker, hot plate, oven, slow cooker etc. A source of water for cleaning the lettuce and a plate and fork.

The best part . . . it is so wonderfully delicious. This recipe is even bolder if you would like to make the longer version:as described in the next step.

Step 2: Longer Version Brine Method

I usually make the shorter version because you need to throw away the brine after the chicken has soaked. When I really want a treat, I brine the chicken in half of the 4 oz feta cheese mixed with the salt brine and use the rest of the feta for garnish. It saves money this way.

Procedure:

Place one quart cold water into a covered glass or stainless steel bowl or a zip lock bag. (non-reactive)

Add 2 Tablespoons table salt and mix.

Add one container 4 oz of feta cheese to the salt water mixture. Sometimes I add 2 oz of the feta in the salt brine and use the rest of the container for garnish to save money. It is almost as good as the long version.

I used my hand to break up the feta pieces but you can use a blender.

Add seasonings if desired and mix.

Place the chicken pieces into the bowl.

Cover with a lid and chill the bowl of brine in the refrigerator for 1-8 hours but no longer than 8 hours.

Remove the chicken from the refrigerator and pour out the brine.

Place the chicken onto a paper towel and pat it dry.

Follow the procedure for making the chicken in the rest of the steps.

Credit:

I learned how to brine from Melisa Clark. I modified her recipe to be more affordable. You can make feta cheese very easy IF you can purchase regular pasteurized milk in your area. Ultra pasteurized will not work. Someday I hope to be able to make my own. If I recall there were few ingredients to make it and not a lot of tools to buy.

Step 3: Oil Season and Cook the Chicken

Method:

Oil the skillet.

Oil, season, and cook the chicken in the cast iron skillet or method of your choice.

Step 4: Plate the Arugula or Dark Greens

Preparation:

Plate the arugula on a serving platter and garnish with lemon, lemon zest, feta cheese, and pan drippings.

Step 5: Remove the Chicken From the Burner

Remove the chicken from the burner and place the chicken on the platter . . . drizzle pan drippings over the chicken, lemon juice, and the lemon zest, and sprinkle feta cheese on top.

Step 6: Sunshiine's Final Thoughts

One of my readers suggested I try this recipe with Stilton cheese or Blue cheese; her comment is below.This recipe is one of the top 3 recipes my family and I enjoy a couple of times a month. Pretty amazing when you consider the time involved in making this dish. I hope you give it a try.

I like to thank instructables and contributors for making instructables such a nice community to share. Thanks for stopping by and do have a safe and happy holiday season~

sunshiine~

<p>This looks delicious, but for safety sake, I wouldn't recommend letting the chicken come to room temperature before cooking it. Maybe the salt would keep bacteria from growing, but... maybe not? I guess your family hasn't been ill with salmonella from doing it this way.</p><p>I'll try your recipe but use kefir in the brining and kefir curds on the salad instead. </p>
<p>Hello nanaverm, thank you for bringing this up. After thinking about it, I will change the recipe. I have not heard of kefir before. How would you describe the flavor in comparison to other cheeses? Thanks so much for sharing and do have a happy holiday season~ </p><p>sunshiine~</p>
<p>Thanks for your kind greeting. Kefir is a cultured milk product like yogurt or buttermilk, but even easier to make using kefir grains at room temperature. When it separates into curds &amp; whey, one can strain the curds &amp; use them as a very soft cheese, like a cream cheese.</p><p>Kefir gets more sour the longer it cultures, so its whey could be too acidic to brine the chicken with for very long.</p><p>BTW, feta is made from goat's milk &amp; could be made at home using active yogurt culture and rennet (I haven't tried this).</p>
<p>Thanks so much for sharing~ Hope your weekend is grand~</p><p>sunshiine~</p>
<p>Thank you for answering my question~ I have been wanting to make feta cheese and I might be able to find active yogurt to make it with in my area, thanks to you. I will try Kefir also. I am looking forward to it. Thanks again for stopping by and do have a nice weekend~ sunshiine~ </p>
<p> A recipe for making feta recommended Dannon brand yogurt, but any with &quot;Active Cultures&quot; will do. For kefir, you need kefir grains to start with.</p>
<p>This looks good for a bbq </p>
<p>Hello, bobski_horner, </p><p> It would be good for a BBQ~ Thanks so much for stopping by and commenting and do have a safe and happy holiday season~</p><p>sunshiine~</p>
<p>Ta sunshine ,reckon even I may be able to cook this one .</p><p>PS try stilton cheese instead of feta or any other blue cheese for an extra kick</p>
<p>I was going to suggest this but I have not tried it yet but thanks to you I will be sure and try it. I have never tried Stilton before but it sure does look tasty. I love blue cheese so I will definitely give these a try. Thanks so much for sharing this information and do have a great day~sunshiine~ </p>

About This Instructable

1,688views

51favorites

License:

Bio: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I love the sunshine thus the reason ... More »
More by sunshiine:Pre Made Breakfast Ideas and Tips  Non Hybridized Einkorn Ancient Bread  Embroider a Dandelion Greeting Card 
Add instructable to: