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1

I've experienced the same and have found that a shorter brine time yields a better texture. I prefer to dry brine boneless chicken to avoid that chalky texture. No more than 30 minutes for small boneless chicken to and hour for large bone-in chicken breasts. A large whole chicken can brine for about 3 or 4 hours.


3

Your temperature of 68 to 71 Celsius is very high for white meat. This is what makes the mini clumps in the breast you perceive as "chalky". If you cook it to a lower temperature, you will not have this effect, 60 to 65 Celsius makes "medium" doneness chicken meat. Note that food safety is a separate consideration, chicken is considered safe starting at 73 ...


2

Fond isn't just browned protein scum. There really are small bits of meat/fat that get stuck on the pan, and you should be able to see them before they're thoroughly browned/burned if you pay close attention. That kind of sticking isn't the same as when meat sticks really obviously and badly. When that happens, you'll naturally notice when you try to move ...


4

I agree with the comment by Richard ten Brink: you can't really do this in a home freezer and expect good results. Even with a large home chest freezer, it will take way too long for a whole carcass to freeze all the way through. Freezing requires a lot more energy than maintaining something that's already frozen, and the process for a pig carcass would ...


0

Yes. If you don't, you've made biltong instead.



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