Merking chicken meat can greatly enhance the taste and flavor, although it is a simple step, it needs to be prepared in advance; those who like to cook immediately may not have enough ingredients or time to make marinade. Fortunately, there is a shortcut to taking advantage of pickle juice that is often poured out.
Food website Tasting Table reports that cucumber juice is effective because it contains many ingredients that are the same as traditional marinade recipes, such as salt, sugar and water; some will add whole peppercorns and bay leaves to add a spicy aroma, as well as chopped tarts and woody herbs to make the sauce more flavorful and green. Spices added to the sour cucumber juice sold in supermarkets, such as coriander seeds, mustard seeds and cumin, will also make the sauce full of flavor. These spices are soaked in sweet, scattered liquids for a long time, making the sauce more distinctive and layered without pre-boiling.
First, pour the remaining sour cucumber juice on the chicken to be marinated until the chicken is drowned, and then put it in the refrigerator for a night. When preparing for cooking, take out the chicken, dry the moisture, and then bake according to the cooking procedures.
Tasting Table points out that if you want to marinate a whole or half-cut chicken, you can mix a few cans of sour cucumber juice and add chopped sour cucumber to add flavor; if needed, add more water, less salt and sugar. Or, before roasting chicken, mix cucumber juice with buttermilk, and the acidity of buttermilk will soften the meat, adding a soft and juicy texture from inside to outside.
Before marinating chicken, you can plan the chicken skin to allow the sauce to penetrate the chicken, keeping it tender and smooth, avoiding the chicken being cooked and changing the firewood when it is cooked and saves baking time. In addition, sprinkle some tangy cheese on the chicken, or use olive with potatoes and green beans to make a Mediterranean-style roasted chicken dish.
Responsible editor: Gu Zihuan