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Chicken Butter Bath
Posted: Fri Apr 27, 2018 9:46 am
by birdsbbq
I've had a heck of a time with chicken at comps over the past 2 years. I've heard multiple people recommending a butter bath. We do half chickens at most of the comps I attend. Anybody have experience with this they would like to share? I posted about Irish butter in another post, which I'm really digging right now and considering using it for this (expensive though). Does the butter type matter? Salted or unsalted? Also looking for recommendations for a process. Thanks!
Re: Chicken Butter Bath
Posted: Fri Apr 27, 2018 9:50 am
by TX1911
We've had success without a butter bath on a half chicken.
If I were doing thighs ala Myron Mixon's cupcake chicken, I'd use a butter bath.
Chicken Butter Bath
Posted: Sat Apr 28, 2018 2:11 pm
by Drewlooker
I’ve done two practice cooks with the butter bath and I honestly like the half chickens without it, I inject with butchers and cook. Very moist tasty birds!
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Re: Chicken Butter Bath
Posted: Mon Apr 30, 2018 2:44 pm
by birdsbbq
Wasn't a fan of the butter bath FYI
Re: Chicken Butter Bath
Posted: Sun May 06, 2018 10:51 pm
by js-tx
Never tried a butter bath, not sure it helps with IBCA chicken as you need flavor throughout the meat.