[Read This Fine Material] from Joshua Hoblitt

Pickled Chicken Boobs


A couple of nights ago, as an experiment Jeyhan and I put a couple of chicken boobs in a vacuum marinater with nothing but the juice out of a pickle jar. We let it stand for about a hour and a half then fried them up in a skillet with olive oil and a lid over the pan. The meat had an interesting tangy/pickle flavor to it (sounds strange but it was good) and we used most of it in quesadillas. I recovered the left overs from the fridge tonight and it was surprisingly still moist. Pickle juice, who’d have thunk it?

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