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Old 04-06-2007, 02:01 PM   #11
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Forget about the briniing. Good grief - not everyone has time to brine a bird every time they feel like having chicken - lol!!! Why does everything have to be made so difficult?

Just cook the bird until just done, then reheat it when you want to use it. If you don't overcook it to begin with, it will reheat fine &/or be perfectly fine to use cold. It will also be fine reheated with commercial jarred chicken gravy &/or broth.

Don't drive yourself craze over this. It isn't worth it.
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Old 04-06-2007, 02:25 PM   #12
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I would hardly call brining difficult.

Step one. Put chicken in salt water.
Step two. Wait two hours.

Nothing difficult about it and it produces a jucier tastier bird than most people can cook without brining.
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Old 04-06-2007, 03:07 PM   #13
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I found one website that said to use kosher salt for brining. I don't have any; can I use sea salt instead? Or is there a specific reason to use kosher salt?
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Old 04-06-2007, 04:00 PM   #14
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I use kosher, just because that is what I have on hand, but table salt is generally used because it desolves quicker. You can use any salt you like as long as you can get it to disolve.
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Old 04-06-2007, 04:14 PM   #15
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OK, I'm gonna try brining it. Since I got my days mixed up - I've been thinking today was Saturday! - I'll have plenty of time to brine, prepare, roast, cool, everything! How exciting!

Thank you!
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Old 04-06-2007, 04:16 PM   #16
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Quote:
Originally Posted by BreezyCooking
Don't drive yourself craze over this. It isn't worth it.
No worries, there! I'm already crazy, anyway - just ask my kiddos!

I'm gonna try the brining thing just because I do have more time than I thought and it will be fun to try something new. I hope.
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Old 04-06-2007, 05:40 PM   #17
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Are you afraid to leave the chicken cooking while you're at church?

Betty Crocker has a roasted chicken recipe that cooks at 375 for 1 1/2 hour. You would probably be home by then.

I just don't care for many meats that have been cooked and reheated.

I'm making Thomas Keller's Roasted Chicken. It is cooked at 450 for 50-60 minutes.
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Old 04-10-2007, 01:08 PM   #18
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Success!

Boy, was my chicken TASTEE!! I brined it, baked it, friged it, reheated it for lunch and it was a big juicy hit. In fact (a little braggin here ), my whole meal was really good. It was a good Sunday lunch: chicken, green beans, corn, rolls, salad, with mint brownies for dessert. Yummy!

I wouldn't have minded cooking it while I was gone, but we would be gone too long - over two hours, so that wouldn't have worked.

Thank you all for your help!! Couldn't have done it with out ya!
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Old 04-10-2007, 01:53 PM   #19
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Well, you deserve a pat on the back!!!!!!! You'll become hooked on brining. For my Thanksgiving turkey I brine in apple juice with a bunch of citrus fruits, herbs, spices, etc. It makes the BEST gravy! lol
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Old 04-10-2007, 01:58 PM   #20
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Quote:
Originally Posted by ps8
Boy, was my chicken TASTEE!! I brined it, baked it, friged it, reheated it for lunch and it was a big juicy hit. In fact (a little braggin here ), my whole meal was really good. It was a good Sunday lunch: chicken, green beans, corn, rolls, salad, with mint brownies for dessert. Yummy!

I wouldn't have minded cooking it while I was gone, but we would be gone too long - over two hours, so that wouldn't have worked.

Thank you all for your help!! Couldn't have done it with out ya!
Sounds like a great dinner to me. Glad everything worked out!
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