Another Chicken Brining Question

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Another Chicken Brining Question

Postby OldUsedParts » Mon May 14, 2018 4:52 pm

S'me Again :whiteflag: after Y'all gave me such good help on brining these 30+ chicken thighs for next Friday's Cook, I got to thinking. I KNOW I KNOW I KNOW - - - but anyhow - - - I was considering possibly doing 15 thighs and then a bunch of deboned breast meat (tenders?) MY QUESTION is "If I do this, then can I brine and cook them together at the same time" :?: :dont: :texas:
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Re: Another Chicken Brining Question

Postby Copasspupil » Mon May 14, 2018 5:36 pm

Why not? Just stating the obvious, the thigh will take longer to cook is all. I use Trader's Joe's Spiced Cider as my base for most of the brining I do.
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Re: Another Chicken Brining Question

Postby OldUsedParts » Mon May 14, 2018 6:08 pm

thanks, C.P. I am still battling the idea in my mind - - - good points and I appreciate it. :salut:
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Re: Another Chicken Brining Question

Postby rms827 » Mon May 14, 2018 6:14 pm

Gotta agree with CP; you'll just need to start cooking the thighs sooner. Brining should be about the same time frame unless those thighs are real thick or the breast fillets are thin cut.

Personally I like the thinner cut ones; less trouble getting an even cook on them.


Sounds like you're just letting nerves get to you, OUP. You're a veteran at this stuff. Just set aside the anxiety and do what comes natural by now. I got enough self doubt for the whole board membership as it is, LOL :mrgreen:
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Re: Another Chicken Brining Question

Postby OldUsedParts » Mon May 14, 2018 6:37 pm

Thanks, I know I'm my worst enemy when it come to nerves but it for my oldest Son's Rehearsal Dinner and I'm wanting it to be very good. Once I get into the actual brining and grilling I'll settle down - - - I don't do "waiting" very well. :laughing7: :lol: :D
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Re: Another Chicken Brining Question

Postby Okie Sawbones » Tue May 15, 2018 5:53 am

First, check out the brining coefficient for thighs vs. breasts.

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Re: Another Chicken Brining Question

Postby OldUsedParts » Tue May 15, 2018 5:57 am

thanks, Doc, I needed that :laughing7: :lol: :D :salut:
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Re: Another Chicken Brining Question

Postby Txdragon » Tue May 15, 2018 6:25 am

They got to it before me. Lol! Nailed it though. Thighs will certainly take longer than those tenders. Tenders will be done in next to no time in comparison.
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Re: Another Chicken Brining Question

Postby OldUsedParts » Tue May 15, 2018 9:36 am

Thank GOD for Granny Cracker Jugs (and I have plenty since the Eureka Springs Wedding) - - - I mixed up a Gallon of Brine and if I need more brine after I put the chicken parts in the 3 jugs, I'll mix up another batch in my big Jug.
Also so very glad I bought that extra Frig that's in the Shop working very well (fingers crossed) - - don't think I could have pulled this off without the extra Frig. :dont:
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Re: Another Chicken Brining Question

Postby bondobill » Tue May 15, 2018 12:01 pm

You da man with d plan, Em :chef:
You'll do awesome :salut:

:cheers:
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Re: Another Chicken Brining Question

Postby Txdragon » Wed May 16, 2018 8:24 am

Sooooo.. How's it going?!
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Re: Another Chicken Brining Question

Postby TX1911 » Wed May 16, 2018 9:29 am

Txdragon wrote:Sooooo.. How's it going?!


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Re: Another Chicken Brining Question

Postby OldUsedParts » Wed May 16, 2018 10:18 am

Chef, I gotta buy the Bird tomorrow but the two Pork Roast are being Pelletized while I type "fingers crossed" :tup:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Another Chicken Brining Question

Postby TX1911 » Wed May 16, 2018 11:22 am

You'll knock 'em outta the park Emm!

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Re: Another Chicken Brining Question

Postby bsooner75 » Wed May 16, 2018 1:29 pm

OldUsedParts wrote:Chef, I gotta buy the Bird tomorrow but the two Pork Roast are being Pelletized while I type "fingers crossed" :tup:


You should check Costco…



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