HOME > Chowhound > Home Cooking >

Discussion

too much brining for a chicken - help

  • 2
  • Share

i forgot i had a chicken brining in the fridge, and it sat there for a few days. I cooked it anyway (roasted) - it was pretty bad. Its basically inedible. If I simmer the meat and change the liquid a couple times, can I salvage it for some soup? Will some of the salt get pulled out?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Nope, it's wasted. Brining works because it changes the structure of the protein strands in the meat. Once that happens, the celll membrane is no longer semi-permeable. Water and salt can no longer move in and out.

    1. this happened to me once too. since the meat tasted salty and hammy, like cold cuts, i made chicken salad with it.