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Old 04-18-2005, 09:11 PM   #11
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I've seen a few recipes that call for 1 cup of salt to a gallon of water (which translates into 1/4 cup to a quart) but that has always seemed a bit too salty ffor me.

Let us know how it turns out.

You did use sugar, too, right? That's important. It brings out the savory flavor, as opposed to merely salty.

PT -- I usually use maybe 1/4 to 1/2 cup of Kikkoman low sodium soy sauce to a gallon of water. I do that first and then add the salt so I can taste it and make sure it's not too salty.

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Old 04-18-2005, 09:34 PM   #12
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heres what i did.

i brought one quart of water, 1/4 cup salt, 1/2 cup gran. sugar, 1 1/2 bay leaf, couple dashes of thyme, 3 cloves garlic, handful whole black peppercorns, dehydrated onions, some soy sauce, to a boil, stirring it whole time. then i poured it into a dish and put it in the freezer until it was cold, pretty cold to the touch. then i put 3 chicken breasts (about one pound total) into the liquid in a dish, and weighed it down so it was submerged for about 1 1/2 hours. I'm serving it with stir fry veggies and white basmati rice. Havent had dinner yet but it's almost done.

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Old 04-18-2005, 10:23 PM   #13
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came out way too salty, but very tender

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Old 04-19-2005, 07:56 AM   #14
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A lot of brining is trial and error (at least in the beginning). Now that you know your chicken came out too salty you will be able to adjust the amount of salt next time. I think it took me three tries to get it exactly where I wanted when I first started. I am glad it came out so tender for you

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