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Old 11-02-2010, 12:33 PM   #11
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For my chicken brine I usually only use water and salt. I do not find sugar in my brine does enough for me to warrant adding it. I never measure. I just mix it to taste. I like the brine to taste pretty close to ocean water, but maybe just a touch less salty.

Brining adds moisture and flavor. When you cook a chicken that has not been brined and you add salt the salt is just on the surface. When you brine a chicken the salt is throughout the entire piece of meat. Not only does this add flavor, but it also gives the liquid a place to go and be held so you are left with a moister end result.
Thank you GB I will give it a bash.
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Old 11-02-2010, 02:40 PM   #12
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The sugar is not there so much for flavor, but rather to start to denature the protein in the chicken. This link has lots of information and a good table for amounts. Hope that helps.
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Old 11-02-2010, 02:53 PM   #13
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I have not had any problems with the protein denaturing. Actually, that is not true. the problem I have is if I am not careful it denatures too much. I need to watch the amount of salt and the amount of time it sits in the brine otherwise that can be a big problem.
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Old 11-02-2010, 04:33 PM   #14
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That brined chicken was out standing! Barely had I started carving into it when the boys came in. Had a taste. Gone in 10 minutes. They loved it. I think when hubby eventually has his lunch today he's going to enjoy it very much. #2 is on the rotisserie now. I better get some of that one.

Thanks for the help everyone. Much appreciated.

Munky.
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Old 11-02-2010, 07:04 PM   #15
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Would a brined chicken work well in the oven? I don't have a rotisserie.
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Old 11-02-2010, 07:25 PM   #16
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I don't see why not. People brine Turkeys then roast them in the oven.
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Old 11-02-2010, 08:09 PM   #17
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I have not had any problems with the protein denaturing. Actually, that is not true. the problem I have is if I am not careful it denatures too much. I need to watch the amount of salt and the amount of time it sits in the brine otherwise that can be a big problem.

No no no...I just meant that the sugar is involved in the denaturing process. I don't know whether it retards it or enhances it. I am still researching. I am kind of having fun finding out what the purpose of the sugar is.
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Old 11-02-2010, 08:34 PM   #18
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No no no...I just meant that the sugar is involved in the denaturing process. I don't know whether it retards it or enhances it. I am still researching. I am kind of having fun finding out what the purpose of the sugar is.
Please let us know anything you find out.
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Old 11-03-2010, 08:43 AM   #19
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No no no...I just meant that the sugar is involved in the denaturing process. I don't know whether it retards it or enhances it. I am still researching. I am kind of having fun finding out what the purpose of the sugar is.
I have always learned that the sugar is there for taste and nothing more. It is to bring out the savory. I would love to hear what you find out after your research.
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Old 11-03-2010, 08:44 AM   #20
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Would a brined chicken work well in the oven? I don't have a rotisserie.
Absolutely. You can brine a chicken and cook it however you like.
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