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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I'm brining right now! I love salt so much. :D Hey, do you have to roast chicken breasts after brining, or can they be sauteed, etc? I'd like to add some mushrooms and green beans: saute or roast? |
Do not use aluminum, copper, brass, galvanized or iron containers, because these are “reactive metals” and will react to sodium chloride or salt. It’s not just because it will hurt the pan, it’s because certain metals will leach out into the food. I'm a fan of brining though! I don't think you will get sick immediately, this is the sort of thing that you would need more than one exposure to. Not sure if it would affect the test. |
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I have a convection oven and I have roasted the breasts before. Really good!! Very moist! If I were you, I would still add some flavorings on top, before I roasted, that didn't have salt; ie: garlic, pepper, etc. Also, I have used injectable butter seasoning found in the seasoning department. I didn't think it made it any saltier at all. It just added flavor throughout the chicken. I went to our largest grocery store the other day and couldn't find breasts with bone-in and skin. The butcher said they are hard to find. :confused::confused::confused::confused: I prefer it this way because it makes it tastier, juicier and more tender because of the bone and skin. |
You can prepare them exactly as any other chicken. Usually "cheap" chicken you buy in the store is already injected with salt water to weigh heavier :eek: :eek: |
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:thumbup: Good idea Nancy. A lot less $$. |
LOL Nancy uses "le bucket" instead of "le creuset". I think it's a general rule of thumb, anything named in french will be more expensive :sidesplt: |
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The French would probably call it "Le Pail" :sidesplt: |
Since we know that "cheap" chicken is injected with salt water, do you think this may behind why Uni's chicken breast I cook for her has texture of dark meat. I nuke it in the microwave in water. |
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Try it on the stove once and see if the texture changes! I would be very interested to find out the answer to that! |
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