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Brining Chicken

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    Brining Chicken

    When you are using chicken that contains up to 7% "solution," should you still brine it? I have heard that over-brining can start to make the chicken mushy. I have plenty of chicken to experiment with. I just bought 40lb of chicken quarters for $15.60!

    #2
    Great price! I have had overly brined chicken before. It wasn't mushy but it was definitely too salty.

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      #3
      I have never been a fan of wet brining chicken or turkey for that matter. I think the meat comes out with a ham-like flavor and texture. And since a lot of chickens are already "brined" I would avoid. I do, however, try to dry brine poultry when possible. Especially if you can find some without added salt.

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        #4
        I’d cook up a small 1st batch without adding any salt ... then adjust as needed in subsequent batches.

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        • Santamarina
          Santamarina commented
          Editing a comment
          +1 for cooking up a couple quarters as-is to test the flavor. You can always add more salt, but you can never take any away!

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