Corny Chicken

Now that I've starting corning meat, along with help from a hefty paycheck, I can't stop corning or better known as brining.

I started with a refrigerator check though and found that I had beets and a giant Costco box of spinach that needed to be eaten. I roasted the beets in the oven at 450°F for 30 minutes (they were tiny), and combined the following into a dressing:

6 tbs balsamic vinegar

3 tbs oil

2 tbs honey

1 tbs dijon mustard

1 lemon juiced

1 hefty pinch of crushed black pepper

I tossed all this together with the baby spinach and homemade feta cheese that Gbomb gave me. With that, I give you this:

For the chicken thighs, I brined them for 4 hours in:

1 gallon water

1 c sea salt

1/2 c sugar

5 tsp pink salt

5 tsp dried garlic

5 tsp dried onion

5 tsp dried tarragon

3 tbs black peppercorns

1 bunch parsley

2 bay leaves

2 lemons halved and squeezed and tossed in.

Note: I used the massive excess of brine to brine a whole chicken.

Finding a pack of Bockwurst at the back of the bottom shelf in the icebox, I grilled those too with the thighs.

Post-grill:

Plated:

Note the rosy corned color of the chicken. I made it superscharf with German toothpaste tube mustard.