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Brining

HookHook Posts: 11
edited 3:13AM in EggHead Forum
Need help, have brined several chickens and no mater what I do they are too salty. First time I tried I used 4 qts of water, 1 cup honey, some pickling spice, put chicks in brine for 8 hours. Have cut the salt to 1/4 cup and the time down to 4 hours. Still salty. Any suggestions?

Comments

  • Hook,[p]Brine for a shorter period of time... I brine whole chickens (4 lb range) for a about an hour to 90 min no more. The base brine is 1/4 cup salt per quart of water and whatever other flavoring(s) you want to add....[p]After brining rinse the meat off, pat dry and do as you will rubwise.[p]Actully my favorite simple brine is 1 qt water, 1/4 cup salt and 2 crushed cloves of garlic. Quick, easy and tasty.[p]If you like your skin crispy... after brining, washing, drying the bird put it back in the fridge uncovered for a few hours to allow the skin to dry out before applpying rub and cooking.[p]ALso, there are different guidelines for the type of salt you use.[p]For stanard table salt its 1/4 cup per quart
    Mortons Kosher salt its 1/4 cup plus 1 tablespoon per quart
    Diamond kosher salt its 1/4 cup plus 2 T per quart.[p]Cheers, [p]Brian

  • Hook,
    Remember most commercial chickens (and pork) come in a brine like solution. Check the outside of your chicken packages. Most are packed in a 10% saline solution. You might try reducing your salt by a similar amount.[p]Just a thought.
    Doug

  • HookHook Posts: 11
    Smoked Signals,
    You are right really never thought of that, most all are injected with something.

  • Hook,
    I've heard most of the comments on how to brine and the approach I use is based on an article in Cook's Illustrated (November/December 2001 issue). I have never been disdappointed with the results. And they have never been too salty. Note that you can add additional spices or flavorings to this basic approach. I put up a summary of that article on my web site (see below). Give it a try.[p]Also, as others have pointed out, make sure you start with an unbrined bird. I never buy any meat that is already brined.

    [ul][li]Brinning-Cook's Illustrated[/ul]
  • Jacke,
    Ok, I munged up the url. Let me try again.

    [ul][li]Brining - Cook's Illustrated[/ul]
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