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Brining chicken
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Do you brine your chicken and if so for how long? Also do you use sugar as well as brine?
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There's lots of different recipes for the brine, but the big problem for most people is the bird has to be refrigerted while it's brining overnight. We do ours around Thanksgiving in late November so we can usually just leave it on the back porch. It has to be 40 degrees F or lower for safety. We use a food apporved 5 gallon bucket but it can be done in large plastic bags as well... It really does produce a more moist bird and everyone here believes they're more flavorful. They don't absorb the salt...
http://video.about.co...w-to-Brine-Turkey.htm
There's lots of different recipes for the brine, but the big problem for most people is the bird has to be refrigerted while it's brining overnight. We do ours around Thanksgiving in late November so we can usually just leave it on the back porch. It has to be 40 degrees F or lower for safety. We use a food apporved 5 gallon bucket but it can be done in large plastic bags as well... It really does produce a more moist bird and everyone here believes they're more flavorful. They don't absorb the salt...