too much brining for a chicken - help
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?
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.
this happened to me once too. since the meat tasted salty and hammy, like cold cuts, i made chicken salad with it.