G
Guest
Guest
Well, I tried brining some boneless, skinless chicken breasts a la Chris A and the end result was about 2 dozen chicken breasts in the garbage. Tasted more like salt ham. End of brined chicken for this boy. I like just fine the way I'd been doing em with just a rub. If you are going to try this technique PROCEED WITH GREAT CAUTION. Try two or three breasts first and see how they come out. And Chris' explanation can be a bit confusing - I suggest no more than about 30 minutes brine time tops.