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Feb 20, 2007 06:08 PM

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?

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  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.