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brining

jake42jake42 Posts: 932
edited 4:33PM in EggHead Forum
Brined and cooked a whole roaster chicken this weekend. Has anyone tried making the brine maybe a day or two ahead of time? I was just wondering if maybe it would loose any of it's effectiveness. Waiting for the stuff to cool down before I put my chicken in it kind of tested my patience.[p]Thanks

Comments

  • Bobby-QBobby-Q Posts: 1,993
    jake42,
    You could make it a week or a month ahead if you wanted to. It's bascially salty water with some sugar and whatever spices you want to throw in, so nothing's gonna go bad or loose flavor.[p]HTH

  • jake42jake42 Posts: 932
    Bobby-Q,
    Thanks

  • thirdeyethirdeye Posts: 7,428
    jake42,[p]I hold back just a little on the water when mixing, and add ice following the boil to cool it down.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • EggMasterEggMaster Posts: 37
    jake42,
    Just make your brine super concentrated then add ice cold water to correct proportions and stir well then add the food. Works for me.

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