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Will my brined chicken go bad?

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I have a whole chicken (cut up) and 4 thighs in a brine solution of diced green onions and 3 tbsp of course sea salt in probably about 2 quarts (just enough to cover the chicken).

I was originally going to deep fry these up the next day, but didn't get around to it then nor today.

I'm wondering if they'll be fine on the 3rd day (honestly, I'd love to put it off until the 4th day but don't think I'll get away with that). They've been refrigerated the entire time and the whole chicken was bought refrigerated that day (the thighs were thrown in frozen).

Thoughts?

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  1. They might be too salty, but it's safe to eat, if that's what you're asking.

    1. If you haven't yet, take the chicken pieces out of the brine and give them a rinse. Refrigerate them until you are ready to fry.

      1 Reply
      1. re: PBSF

        Overbrining can result in a mushy texture of the meat so definitely take out of the brine and rinse well.

      2. Take them out of the brine and let air dry for a day.

        1. I want to mention that the salt to water ratio the OP used is not very briny. It's usually at least 1 cup salt per gallon of water. But anyway, I think the chicken will be fine, if not just waterlogged..

          1. only 3 TBS of salt for all that chicken? I don't imagine it will have that much of an effect on it.