Love you bud!!!! Keep innovating...you are putting out great content. Don’t let the drop after the lockdown disappoint you. You have a strong base and you look like you are enjoying this. Reach out to other channels to do a cross over...”pretty good cooking” is a favorite of mine
Hey Ninja, great video brother like always. I've heard salt brining makes the chicken more juicy never heard of the pickle juice. I guess it wasn't "deeeeelicious"
That’s hilarious, I can’t believe you stuffed that whole chicken in the pickle jar. You could make “ Ninja Fil-A” sandwiches with the pickle Chicken. Great video. That was fun
@@SaltyTales it is super easy to build your own, and it gives you a great sense of accomplishment. A couple computer fans are great and affordable for ventilation.
Here's an experiment for you friend: Adding the juice from a can of peas to roast beef gravy while basting it. My grandfather did that and man I hate canned peas, but that roast was something special.
Y'all know , If you didn't get a "deeeeeelicious, and a "did I make you hungry?" This one didn't make it out of the ball park! Merry Christmas everyone and a big hug to all.
@salty tales Best way to prep chicken. Buttermilk and an egg white. Soak overnight, or use a cheap vacuum sealed food bag and get the same results in 2 hrs. If you haven't tried it, please do, let me know how you like it. Once it's done marinating you can clean it off and cook as desired from there or use the buttermilk as your binder for breading/seasoning it works fairly well. I absolutely love seasoned panko style ertra crispy breading on this type of chicken
Fried chicken may do better with this method too as the hot oils would remove some of the juices inside, in the other hand butter milk does wonders too! 😀
As always great video. I wonder if you used bread and butter pickles or the hot and spicy pickles if it would work out better. Merry Christmas to both of you!
Pickle juice is mostly vinegar. Vinegar is a very effective meat tenderizer but it works fast and the residual flavor can be strong if used too long. You don’t want to leave any meat sitting in vinegar for a prolonged period of time because it will break the meat fibers down to mush and ruin the taste of the meat. He might have had better luck if he’d brined it in the juice for an hour (at most).
As always, great video. My brother, I despise pickles, but I’ll pass this video along to my brother and sister who like it. By the way, those heat gloves that you have, how are those? Do you recommend them?
Question....... there are various pickle varieties..... Polish..Kosher.....Garlic..... I'm assuming you used Kosher... but the Polish or Garlic might be an interesting experiment also.. thanks for the vid ST
VH! I put apple cider vinegar on my chicken, when I roast it! I liked the way you put the chicken in the bottle. I use the same method, to get inside my jeans 👖 🙃 😋👍🏾
I wouldn’t have used pickle vinegar as the alum is what is throwing things off. Maybe a malt vinegar brine or rice wine vinegar or even a white wine vinegar would be a excellent companion for chicken.
LOL well, I think 6 hours would do the tendering part of the chicken and not allow the pickle juice flavor to get so deep into the meat... I may do it but not 24 hours for sure.
Should only have it in the pickle juice for 2 hours. Cause it's in an acid. It'll soften fast. Can also add a bunch of dill and some garlic tumeric and curry. It's actually really good like this. 24 hours way to long though.
Hola Ninja! So I heard that if you passed 4 hours in the brine, the texture of the chicken will be like you explained "mush". Try this again on wings and do a quicker brine instead of 24 hours and see what happens! Have a good one brotha!.....and sista! lol
Giving Birth ?? I love it!!!.. hahha are they corn fed cause they look very yellow? you need 2 million followers your experiments are Fantastic, I'm a chef and i love your ideas!! try white vinegar less harsh and put your spices in the vinegar?? then pickle?
@@SaltyTales friends have stuffed the birds with pickles and said it was great. Probably a little less intense than a 24 hour brine. Keep up the great work. We’re doing Tomahawks for Christmas meal.
Ninja! I'm having to write all this twice because of a "glitch" so, you know I love you, brother... And first things first, then the *best* chicken! Ninja... You're *killing* me, man. You're wondering why you can't say "cajun" but you still can't say "wish" or "dishhh" soft, Ninja, soft shh (it's not "wich," CH is like "Chicken" or "chowder"). And that damned chicken is not "jello..." It's *yellow!* "Chicken, Cheese, China, sand-WICH..." "Wish" and "dish" does not sound the same as "itch" !!! 😀 😆 Okay, down to business. Your chicken tastes like pickles because you used pickle juice! It's the dill that's throwing it off. For the best brine and cooked chicken 🐔!! First, the brine. In a pot add water enough to cover your chicken well. Set heat to medium. Add 1 cup cider vinegar. Add just enough *Morton's pickling salt* (dissolves and absorbs better than kosher salt) to cause a raw egg (yes, in the shell) to barely float the egg off the bottom of the pot. This is a way to set the proper density of the salt brine, regardless of the volume.. Next, add 3/4 cup brown sugar. While salt/sugar completely dissolve add fresh sage, rosemary and thyme, a couple sprigs of each. Also, you can add some pickling spices (1 Tbsp) such as goes into corned beef. This won't make your chicken taste like pickles! (No dill). (I also add several lemon slices, brighter flavor). Let this steep for 20 minutes or so to free the flavors, then kill the heat and add enough ice to chill the water. Send the chicken for a swim and put in fridge foe min of 24 to *36hrs.* Rescue the bird from the pool and dry well. Rub skin with lemon juice and distribute herb butter under the skin but don't pull the skin away. Season the skin well and either place bird upside down and place on a greased baking tray *or* place on poultry/turkey hanger, breast downward and hang on hook/rods in cooker, which is set to 250°f. add fruit wood and smoke/slow roast for 45min. Baste with apple juice and increase heat to 325°f. *If roasting in tray,* flip bird at 150• and baste to allow breast to plump and brown, cook until internal temp reaches 155°-158°f. and remove from cooker. Cover completely with foil and place in cold oven or warm, draft free place and let rest min. 25 to 45 minutes, letting temp come up to 160°f. *Add 5 min to all cook times if desired.* Your sides should be done by the time the birds had his nap, stick a fork in it and watch the juices flow! 😀 I promise, Ninja, you'll like this bird and it won't be dry! This is how I do my turkeys and people love them. Let me know!
@@SaltyTales I hope you do. My neighbor across the street swears by my cooking above everyone else he knows and wants ne to write and pass down my "secrets" so they don't die with me... lol. My kid knows how. 😉 Let me know, do a turkey and a chicken (doesn't have to be same day 😉) that way and let me know how each work out for you...
@@SaltyTales BTW, brother Ninja, you need to understand tenses, usages., etc. A turkey done in 6 hours, is a "6 hour turkey." (not a "6 hours turkey"). An item that weighs 10 pounds is a "10 pound item." (not a "ten pounds item." ) Make sense? "Excuse me, ma'am... Can you sell me a two dollar widget?" "Sure, young man... That will be two dollars, please." And on and on. 😉 We'll have people wanting to listen to you, yet .. 😆 🤣
I think less time would make it better but I just went with the recommended time all recipes i found says... if I do it again I think 6 hours is more than enough! 😂
I love pickle juice could drink it all day but my acid reflux dont like it very much but i got that covered with my mother braggs apple cider vinegar. Fight fire with fire lol
If the chicken's already at 165 when you take it out, it's going to be overdone after resting. You don't need tricks to make good chicken, just cook it less. 🤓
@@SaltyTales A little bit. I only do it when making bbq thighs and legs. I brine overnight, use a dry rub for grilling, and sauce at the end. I like vinegary bbq so the pickle juice works well with it and keeps the meat so moist we love it. But we also love pickles.
I've been wondering for over a year now if I should ask the question.. And I just have to know!! 😂 I'm not trying to be offensive or anything.. But is the woman in the video your wife or your mom?
looks interesting.. and guarantee by ninja.. i'm already happy my insurance car is settle along road tax. but now my personal insurance agents is coming for me.. pray for me that i can pay on time...
Easily one of the most under rated channels on here!!
Thank you so much Jake! Please share on facebook or instagram! 😀😀
I total agree with this statement 100%
lol, pickle chicken birth was the last thing I expected when I clicked this video. awesome video. Can't wait for the next.
Fun video. What was the name of the rub you used? I couldn't find it in the links. Thank you.
Here it is: neilsarap.com/product/dayumbayou DISCOUNT CODE: NINJA15
Love you bud!!!! Keep innovating...you are putting out great content. Don’t let the drop after the lockdown disappoint you. You have a strong base and you look like you are enjoying this. Reach out to other channels to do a cross over...”pretty good cooking” is a favorite of mine
Thank you so much Big bear... It is tough to keep on going when views are so low but I'll keep on trying. 😀 Thanks brother!
Hey Ninja, great video brother like always. I've heard salt brining makes the chicken more juicy never heard of the pickle juice. I guess it wasn't "deeeeelicious"
it was not bad but the pickle taste in the breast was a little throw off
Ninja just keeps getting better n better with the ideas/content! Keep up the good work brolio!
So cold up here in Plainfield Illinois
Keep up the great videos
LOL, I'm not so sure that Mrs. Ninja thought it was deeeeeelicious!
LOL the pickle juice flavor is a bit off 😂😂
You playing with the chicken was hilarious 🤣 😂 😹 😆
LOL Man that was like giving birth! 😂😂😂
Awesome stuff! Merry Christmas Mr and Mrs Ninja and the ninja family!
Merry Christmas Matthew! 😀😀
Brother. You are amazing! You do videos that we all have been curious about but too timid to try. These change lives!😀😀
Thank you so much Brian! That means the world to me!
@@SaltyTales my favorite thing about your videos. Your wife! You both make a perfect team!
That’s hilarious, I can’t believe you stuffed that whole chicken in the pickle jar. You could make “ Ninja Fil-A” sandwiches with the pickle Chicken. Great video. That was fun
🤣🤣🤣 thank you so much for the support! Glad you liked it!
Great experiment. Awesome vibe as always.
You spoke about jerky, when is the biltong video coming?
I ordered a biltong box and it is taking for ever to arrive. I think it is time to start working on making my own! 😂
@@SaltyTales it is super easy to build your own, and it gives you a great sense of accomplishment.
A couple computer fans are great and affordable for ventilation.
I used an old server cabinet and popped 4 fans in the top with dowel rods across to hang the meat.
Love the photos! Definitely will give it a try! 😀
Here's an experiment for you friend: Adding the juice from a can of peas to roast beef gravy while basting it. My grandfather did that and man I hate canned peas, but that roast was something special.
Thta is something I've never heard of! Got to try it! 😀
Good video, that was funny and looks very tasty.
🤣👊🏻
Pickle Juice 😆 I need some of that Cayon!
Ninja has officially gone insane but it worked out well 🤣🤣
🤣👊🏻
2:44 pure gold :D
LOL You'll only see that in this channel!
The chicken coming out of the jar was great 🤣🤣
LOL crazy stuff! 😂😂
Weird but interesting recipe. Merry Christmas Ninja Family!
Merry Christmas to you too!
Ha!
Ms Nina said
"It's a Lab FETUS."🤣
🤣🤣
That’s what makes a Chick-fil-A sandwich so perfect, the pickles, without that it might as well be from McDonald’s or Burger King or wherever
I agree but I'm sure they dont do 24 hours... it taste like the pickle juice too much! 😀
@@SaltyTales no I’m talking about the pickles on the sandwich and when I make one at home I put probably 6 slices of pickles on it
Y'all know , If you didn't get a "deeeeeelicious, and a "did I make you hungry?" This one didn't make it out of the ball park! Merry Christmas everyone and a big hug to all.
Merry Christmas brother! the meat tasted a bit as pickle juice and I didn't enjoy that a lot but the drums where awesome! 😂
@@SaltyTales Why don't you just use salt water or half and half?
Congratulations Ninja! You are the proud father of a pickled chicken.
🤣👊🏻
Try seasoning the brine next time ;) , celery seed , Anatto , pepper, paprika , salt, chili powder ( if you’re into spice )
That would definetaly make it better! Thanks brother!
@salty tales Best way to prep chicken. Buttermilk and an egg white. Soak overnight, or use a cheap vacuum sealed food bag and get the same results in 2 hrs. If you haven't tried it, please do, let me know how you like it. Once it's done marinating you can clean it off and cook as desired from there or use the buttermilk as your binder for breading/seasoning it works fairly well.
I absolutely love seasoned panko style ertra crispy breading on this type of chicken
Fried chicken may do better with this method too as the hot oils would remove some of the juices inside, in the other hand butter milk does wonders too! 😀
As always great video. I wonder if you used bread and butter pickles or the hot and spicy pickles if it would work out better. Merry Christmas to both of you!
Sweet pickles?
@@Diseaseisreversible yes
@@eddieh3046 that would be interesting
I used the regular kosher pickles they sell in walmart but your recommendation makes a lot of sence
@@SaltyTales hot and spicy would be Deeeeelicious man!
I made this before and it’s amazing.
Glad you liked it! 😀
@@SaltyTales if you eat fried chicken try that angle.
Thanks for the test, but I don't need to do that as you describe the result - I trust you completely 👍👍👍
I will say that less time will make it really good, about 6 hours is enough! Thank you my brother!
Pickle juice is mostly vinegar. Vinegar is a very effective meat tenderizer but it works fast and the residual flavor can be strong if used too long. You don’t want to leave any meat sitting in vinegar for a prolonged period of time because it will break the meat fibers down to mush and ruin the taste of the meat. He might have had better luck if he’d brined it in the juice for an hour (at most).
Merry Christmas
Merry Christmas to you and your family too! 😀😀
Omg. It looked like youre trying to stuff baby Yoda in to the jar🤣
LOL baby yoda? 😂😂😂 love it!
Comment 3. Hello from Tokyo!!! Good video. Gonna try this pickle brine chicken!!
Hello there Tokyo! let me know how you like it! 😀😀
Don’t do it.
As always, great video.
My brother, I despise pickles, but I’ll pass this video along to my brother and sister who like it.
By the way, those heat gloves that you have, how are those? Do you recommend them?
Thank you so much Tony! Those gloves are pretty decent, I like them a lot. Check grillaholics link in the description for a good 20% coupon!
Now that's entertaining!
LOL thanks Christi!
Cajun is a nickname for Acadians. They were expelled from Nova Scotia and resettled in Louisiana.
I've heard of this before when trying to make copycat chick-fil-a chicken. It came out amazing, but it was extra work that I didn't care for.
I understand and again, I think it would make a lot better chicken if it is only in the pickle juices for 6 hours.
You can use the drippings to make pickle gravy! 😝
LOL heck yeah!
Smh ninja cracking me up "giving birth" to the chicken lmao
LOL freaking chicken was stocked! 😂😂
Do italian dressing next!
Question....... there are various pickle varieties..... Polish..Kosher.....Garlic..... I'm assuming you used Kosher... but the Polish or Garlic might be an interesting experiment also.. thanks for the vid ST
Yes, I used kosher in this experiment and as you said it might be an interesting experiment! 😀
that is like, coating your chicken with mustard then floor to fry, sounds weird, taste great.
LOL It does! Marry Christmas CJ Family! 😀😀
chicken and pickle
LOL it is... different for sure! 😂😂
Bro! You gotta try it with pickled jalapeno juice!
Yep but 24 hours is a bit much! 😂
@@SaltyTales let's go for 8 and perfect this thing.
You killed that chicken twice 😆
🤣🤣🤣 killed and drowned babay! 🤣🤣
VH! I put apple cider vinegar on my chicken, when I roast it! I liked the way you put the chicken in the bottle. I use the same method, to get inside my jeans 👖 🙃 😋👍🏾
Those jars are so big you can fit more than one chicken for sure! the problem is to take them out! 😂😂😂
I wouldn’t have used pickle vinegar as the alum is what is throwing things off. Maybe a malt vinegar brine or rice wine vinegar or even a white wine vinegar would be a excellent companion for chicken.
That was kosher pickles, no vinegar there only salty water and any other spices they add to it.
Pickled onion brine!
I love to make pickle yoose popsicles.
i might be one of the few that really likes boiled and steamed chicken breast
yep, I'm not a big fan either! 😀😀
Well, they do sell pickle juice on its own so i may try getting some of that and try that…
if you wouldn't do it again, then that's a fail, but, hey, i love pickles, and now we know. thanks!
LOL well, I think 6 hours would do the tendering part of the chicken and not allow the pickle juice flavor to get so deep into the meat... I may do it but not 24 hours for sure.
Should only have it in the pickle juice for 2 hours. Cause it's in an acid. It'll soften fast. Can also add a bunch of dill and some garlic tumeric and curry. It's actually really good like this. 24 hours way to long though.
Hola Ninja! So I heard that if you passed 4 hours in the brine, the texture of the chicken will be like you explained "mush". Try this again on wings and do a quicker brine instead of 24 hours and see what happens! Have a good one brotha!.....and sista! lol
I've done this before but you have to rinse off the pickle juice first
I did pad it dry as much as I could but no rinse
Maybe don’t keep it in the pickle juice as long. Maybe just 12 hours or even 6. I have done a similar brine and I love it. Merry Xmas
That is what I thought... 6 hours has to be enough! 😀😀
Giving Birth ?? I love it!!!.. hahha are they corn fed cause they look very yellow? you need 2 million followers your experiments are Fantastic, I'm a chef and i love your ideas!! try white vinegar less harsh and put your spices in the vinegar?? then pickle?
That is a great idea! Something to try! Thank you so much Rob glad you had fun with the ninja! 😀😀
thats what Indians do.
they marinate it in yoghurt what makes it super tender.
I love it!
Yep, buttermilk and other things are also used with great results!
Lol No pickled chicken did not make me hungry!
🤣🤣🤣 Happy New Year!!!
Pickle juice is good when you are frying your chicken too.
Yeah! I need to try it that way to.... Maybe the oil take out the flavors better
It’s works withTurkey also.
I don't think a turkey will fit there! 😂😂😂
@@SaltyTales friends have stuffed the birds with pickles and said it was great. Probably a little less intense than a 24 hour brine. Keep up the great work. We’re doing Tomahawks for Christmas meal.
Which bone wishbone
If your chicken and turkey are dry and unflavorful, then you're doing something wrong 😂
Don't blame the arrow, my friend
LOL They will never be as good as a steak no matter what you do! 😂😂
Should have only pickled it for a couple hours then its great for deep frying
Ninja! I'm having to write all this twice because of a "glitch" so, you know I love you, brother... And first things first, then the *best* chicken!
Ninja... You're *killing* me, man. You're wondering why you can't say "cajun" but you still can't say "wish" or "dishhh" soft, Ninja, soft shh (it's not "wich," CH is like "Chicken" or "chowder"). And that damned chicken is not "jello..." It's *yellow!* "Chicken, Cheese, China, sand-WICH..." "Wish" and "dish" does not sound the same as "itch" !!!
😀 😆 Okay, down to business.
Your chicken tastes like pickles because you used pickle juice! It's the dill that's throwing it off. For the best brine and cooked chicken 🐔!!
First, the brine. In a pot add water enough to cover your chicken well.
Set heat to medium. Add 1 cup cider vinegar.
Add just enough *Morton's pickling salt* (dissolves and absorbs better than kosher salt) to cause a raw egg (yes, in the shell) to barely float the egg off the bottom of the pot. This is a way to set the proper density of the salt brine, regardless of the volume.. Next, add 3/4 cup brown sugar. While salt/sugar completely dissolve add fresh sage, rosemary and thyme, a couple sprigs of each. Also, you can add some pickling spices (1 Tbsp) such as goes into corned beef. This won't make your chicken taste like pickles! (No dill).
(I also add several lemon slices, brighter flavor).
Let this steep for 20 minutes or so to free the flavors, then kill the heat and add enough ice to chill the water. Send the chicken for a swim and put in fridge foe min of 24 to *36hrs.*
Rescue the bird from the pool and dry well. Rub skin with lemon juice and distribute herb butter under the skin but don't pull the skin away.
Season the skin well and either place bird upside down and place on a greased baking tray *or* place on poultry/turkey hanger, breast downward and hang on hook/rods in cooker, which is set to 250°f. add fruit wood and smoke/slow roast for 45min. Baste with apple juice and increase heat to 325°f. *If roasting in tray,* flip bird at 150• and baste to allow breast to plump and brown, cook until internal temp reaches 155°-158°f. and remove from cooker. Cover completely with foil and place in cold oven or warm, draft free place and let rest min. 25 to 45 minutes, letting temp come up to 160°f. *Add 5 min to all cook times if desired.*
Your sides should be done by the time the birds had his nap, stick a fork in it and watch the juices flow! 😀
I promise, Ninja, you'll like this bird and it won't be dry!
This is how I do my turkeys and people love them. Let me know!
LOL Love it brother! You are a true friend and I appreciate it a lot! thank you so much! I will try the turkey and let you know! 😀
@@SaltyTales
I hope you do. My neighbor across the street swears by my cooking above everyone else he knows and wants ne to write and pass down my "secrets" so they don't die with me... lol. My kid knows how. 😉
Let me know, do a turkey and a chicken (doesn't have to be same day 😉) that way and let me know how each work out for you...
@@SaltyTales
BTW, brother Ninja, you need to understand tenses, usages., etc.
A turkey done in 6 hours, is a "6 hour turkey." (not a "6 hours turkey").
An item that weighs 10 pounds is a "10 pound item." (not a "ten pounds item." ) Make sense?
"Excuse me, ma'am... Can you sell me a two dollar widget?" "Sure, young man... That will be two dollars, please." And on and on.
😉 We'll have people wanting to listen to you, yet .. 😆 🤣
Notification squad in the house 🏡
Ricky's on vacation baby! 😂😂😂
@@SaltyTales that's right baby 😜
You're not a flat earther, right? Hahaha
LOL no! 😂😂😂
Thankies
What if you only did like a 4 hour brine to cut out the pickle taste?
I think less time would make it better but I just went with the recommended time all recipes i found says... if I do it again I think 6 hours is more than enough! 😂
2:55 oh man that is just wrong.
LOL I know! 😂😂
I love pickle juice could drink it all day but my acid reflux dont like it very much but i got that covered with my mother braggs apple cider vinegar. Fight fire with fire lol
LOL You are the man brother! Love it! 😀😀
@@SaltyTales 😜 u should do a experiment of steaks with ur doggo😜 no one's doing them. See if we can get a barkilicious outta the puppers
"This is just a regular chicken I got from Walmart. Nothing impressive about it." Of course there isn't. You bought it from walmart.
LOL I guess so! 😂😂😂 but there are some VERY impressive chickens out there! 😂😂
If the chicken's already at 165 when you take it out, it's going to be overdone after resting. You don't need tricks to make good chicken, just cook it less. 🤓
You might be right but I got so much hate for taking it out at 160 that I decided to let it be on this one video! 😂😂😂
@@SaltyTales wowwww that's incredible lol everyone's a critic online eh?
Been doing this for years.
cool! Does the meat taste like pickle juice to you?
@@SaltyTales A little bit. I only do it when making bbq thighs and legs. I brine overnight, use a dry rub for grilling, and sauce at the end. I like vinegary bbq so the pickle juice works well with it and keeps the meat so moist we love it. But we also love pickles.
I've been wondering for over a year now if I should ask the question.. And I just have to know!! 😂 I'm not trying to be offensive or anything.. But is the woman in the video your wife or your mom?
🤣🤣🤣 my wife
24 hours is too long….pickle juice acidity softens chicken too much. A couple of hours is enough to brine it without turning it into mush.
Yep, after this experiment i have to agree with you!
looks interesting.. and guarantee by ninja.. i'm already happy my insurance car is settle along road tax. but now my personal insurance agents is coming for me.. pray for me that i can pay on time...
You see, it will all get in line! 😀 Very happy for you!
pickle juice chicken? why not just call it a chickle?
LOL that's a good name but it is already taken! 😂😂
@@SaltyTales regardless thanks for all the hard work you do, my cooking game has been elevated by you!
I don't like chicken that has been brined in liquid for more than 15 to 30 minutes.... It gets too soft and squishy after 24 hours imo
the breasts were VERY tender to the point that it has no bite... weird but not too bad. 😀