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Tried a salt brine on my chicken for 8 hours instead of 4
I left a whole chicken in a salt brine for 8 hours last Sunday in Chicago and it came out way too salty to eat. Guess I thought more time would make it more tender but it just ruined the meat. Has anyone else messed up a brine by leaving it too long or did I just use too much salt in the mix?
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noahpark3mo ago
Yeah @quinnmitchell nailed it, salt isn't a marinade it just penetrates deeper over time and 8 hours in a brine is basically curing the bird not seasoning it. I've done the same thing with pork chops before, thought longer soak = better flavor but really you just end up with a salt lick.
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