brining

jake42

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

Bobby-Q

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

jake42

Bobby-Q,
Thanks

thirdeye

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~

EggMaster

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.