Chicken Brine Question

[SheilaAnn]

Tomorrow is my traditional fried chicken and black eyed peas meal. I am using the chicken brine from TK’s Ad Hoc cookbook. It does NOT state to remove the aromatics before brining. Aromatics: lemon, bay, parsley, thyme, garlic, peppercorn. I feel like I should for some reason……Thoughts?

[LA Pork Butt]

I don’t think it will make much difference. My New Year tradition is Hoppin’ John Jambalaya and cabbage casserole. The tradition I grew up with was black eyed peas for good luck and greens for money in the New Year

[SheilaAnn]

I’m doing greens, too. Just prepped them!

[SheilaAnn]

The brine is delicious. I was going to do the pickle brine, but I did not plan far enough ahead.

[Spinaker]

I would just leave them in there. No reason to remove them.

[Donw]

Only thing I see missing from your New Year’s dinner are hog jowls.

[SheilaAnn]

I have one….

[FireMan]

Why do you feel you should remove the aromatics? Was it always removed in the past cuz "that's the way it was done" or was there a reason? Perhaps, the only thing I could think of is the aromatics overpowering the taste. But there is no proof of that until you do it.

[texastweeter]

You DO know eating chicken on New Year's is bad luck, right?

[SheilaAnn]

No….
I just looked it up. Who knew? Looks like I better thaw that hog jowl I have in the freezer.

[texastweeter]

We rock ham, black eyed peas with diced ham, collard greens with hamhocks, and cornbread in my household

[texastweeter]

No shellfish, catfish, white food, chicken, beef, bread with large holes in it, bananas or leftovers.