Brining problem.... too SALTY!!!!

C

cheezz

Well-known member
I've tried brining chicken 3 times now and it just turns out too salty - WAY too salty - and I love salt. Should I be rinsing it well before I roast it?? I do pat it dry with paper towels. I'm using the brining chart Michael posted... it says 1 cup salt to 2 quarts water for a whole chicken, but I use about 3/4 cup salt and some sugar. HELP!

 
Many brining solutions I've seen, use 1/2 cup fine salt or 1 cup kosher salt to 1 gallon of water.

Obviously much less salt than you're using in proportion to the water!
Yes, rinse it after brining, then pat dry.

 
how long was it in the brine? I did that a few years back and is was as simple as brining too long

for smaller birds. don't know all the factors in brining a turk overnight that it doesn't get salty but chickens and game hens seem to abssorb more salt and faster.

I love salt too smileys/smile.gif

 
What kind of salt are you using? I rinse for about 5 minutes with cold water after brining.

I always use Diamond Crystal Kosher salt. These aren't kosher chickens are they?

 
Brined (is that a word??) for 4 hours. Didn't rinse, though, and used table salt

Next time it's kosher salt, and lots of rinsing!! I just love the tender, moist results though

 
Ah, under the chart is the following fine print...

*using Diamond Crystal kosher salt. Cut salt amounts by ½ for table salt, or by 1/4 for
Morton’s Kosher salt.

I find the Diamond Crystal kosher salt in the ethnic aisle at the grocery store. Morton's Kosher salt in the spices and table salt aisle.

 
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