Brining chicken breasts Does anyone make their own brine for soaking their chicken breasts? My directions say not to use aluminum pans. I was wondering why. I happened to use an inexpensive aluminum pot today to make the brine and then I soaked a whole chicken in it before remembering I wasn't supposed to use aluminum. Will this make us sick or something or is it that the salt will ruin the aluminum? |
The salt will ruin the aluminum and could wear a hole in it. I brine chicken and turkey ~ DELICIOUS and totally worth it!! :thumbup: |
What's brine? |
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It is a water and salt and sugar (sometimes spices too) mixture used to make poultry VERY VERY juicy :D |
Hmmm, ok....now I just gotta ask........so you take water, salt & sugar and just soak your chicken or turkey? Like for how long, so it just plumpes it up with water:confused: |
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Yes. I soak mine (in fridge) for 12 - 72hours!!! |
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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. |
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I tried to attach this as a file, but couldn't. I brined my chicken for about 14 or so hours and it was a little on the salty side, but I think it was because I had added some salty spices and some injectables. This is how I do it: 1 gallon cold water 1 cup kosher salt 1/2 cup sugar Added flavorings Spices, herbs and other flavors (chopped onion, garlic, celery, etc.) are all fair game. Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. Refrigerate to below 40 degrees Fahrenheit before adding chicken. You can cut the recipe in half, or double it as needed, depending on how much chicken you'll be brining. Make enough so the chicken is completely covered in the brining container. Keep the brine and chicken COLD during brining, between 36-40 degrees. Can place it in fridge. Whole chicken for 4 to 6 hours Half chicken for 3 to 6 hours Bone-in Skin-on Breasts for 1 to 2 hours Boneless Skinless Breasts for 30 to 60 minutes Legs, Thighs, Skin-on for 45 to 90 minutes Legs, Thighs, Skinless for 30 to 45 minutes Always brine in a non-reactive container. Glass, porcelain, crockery, plastic and stainless steel are all OK. Aluminum, copper and wood are not. After brining, rinse the chicken well in cold, running water. Brined chicken usually takes less time to cook. |
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Now why you can't use aluminum, it won't get you sick, but it will leave a metallic taste in your food, yuck. |
The dh and I had our whole brined chicken for supper. We grilled it on the grill for about 1 hour and 15 minutes. WONDERFUL! I just didn't know if we could get sick by soaking it in aluminum. Thanks Sugarmamma for clarifying this for me. |
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