Quote:
Originally Posted by enchilila  I've brined chicken before in stainless steel. I was afraid since I used aluminum, it would make us sick. Talk about DELICIOUS! And TENDER!
I used injectable seasonings in the chicken once, and then I made up my own injectables another time. DELICIOUS!
I found that if I soaked the whole chicken more than 12 hours, it was too salty, since I added my own seasonings that probably contained some salt. So I would be careful if you want to add your own seasonings.
I'll see if I can post a copy of the brining recipe that I found was so good. |
I RINSE after a long brine ~ pretty much mandatory!