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Old 08-25-2008, 06:46 AM   #11
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The running cold water worked well.
I don't like to handle chicken. I'd just as soon cut the pack open, season the one side, get them on the grill and then season the other side. I needed the whole pack to be ready to go with as little handling as possible. I'm lazy that way
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Old 08-25-2008, 06:48 AM   #12
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The running cold water worked well.
I don't like to handle chicken. I'd just as soon cut the pack open, season the one side, get them on the grill and then season the other side. I needed the whole pack to be ready to go with as little handling as possible. I'm lazy that way
You could always use a couple pairs of tongs
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Old 08-25-2008, 07:26 AM   #13
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You could always use a couple pairs of tongs
Actually I use a steak knife to cut the package open and then lift the chicken onto the grill or into the pan, then to flip it once or twice, then I grab the tongs and the knife goes in the dishwasher.... If I'm lucky I don't need to wash my hands afterward
I've gotten real "funny" about how I do things lately
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Old 08-25-2008, 08:10 AM   #14
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You could try buying disposable gloves to use when you are working with chicken.
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Old 08-25-2008, 08:24 AM   #15
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I have disposable gloves! I use them when I'm staining wood or similar. I just used them Saturday to wipe some metal down with a metal prep before painting.
I'll have to keep that idea in mind.
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Old 08-25-2008, 09:31 AM   #16
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I put mine in water and add a generous amount of table salt to it. Its a trick my mother always did and it works beautifully. Seems to thaw even faster though if I put them in my aluminum mixing bowl....just depends on how much I need to thaw whether or not I use it. Just be sure to have the meat submerged fully in the water. Rinse when thawed.
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Old 08-25-2008, 10:26 AM   #17
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I put mine in water and add a generous amount of table salt to it. Its a trick my mother always did and it works beautifully. Seems to thaw even faster though if I put them in my aluminum mixing bowl....just depends on how much I need to thaw whether or not I use it. Just be sure to have the meat submerged fully in the water. Rinse when thawed.
Awwwwwwwwwwwwww - so you brine at the same time you thaw! Your Momma was pretty smart!!!! In today's world of already injected chickens just make sure there is more water in your water than in your chicken so it doesn't work the opposite way i.e., whichever has the least salt will pull salt out of the other one.
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Old 08-28-2008, 12:22 PM   #18
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Bingo! You can even set in a bowl of cold water (in the sink) and change the water every so often. They will be thaw in no time - - way less than a couple hours.
I usually thaw this way actually, I never quite get it right in the microwave no matter how low, it always seems to cook a little, not that great when one has to marinate the 'kuku'(Swahili for 'chicken')or any other meat.
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Old 08-28-2008, 03:52 PM   #19
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I like Sizzlin. I put 6 TBS of salt and 6 TBS of sugar in 2 qts water. They thaw fast and in about an hour they are also brined.

I always brine chicken or pork chops for the grill. They never come out dry.
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