I’ll be cooking chicken for a group on Wednesday and there will be a diabetic in the group (also milk and wheat allergies).
1. Can I substitute equal parts Splenda in the following? Or would it be best to just leave the sugar out?
2. This brine works well for me with the sugar (45-60 minutes) -- if I leave out the sugar, will it become too salty? Would Splenda provide a proper balance? Equal volume of Splenda for the sugar?
3. I was going to coat the chicken with the sauce when I reheat, but I’m assuming that the ketchup in the sauce would not be advisable. I could reheat some chicken without sauce separately, or can I rework the sauce?
4. Are there any other ingredients below that I should adjust?
Thanks,
Rita
BRINE:
4 quarts water
1 cup (10.0 oz) table salt
1 cup sugar
SAUCE:
1/2 cup ketchup (??)
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
3 tablespoons sugar
1 clove garlic
1/4 small onion, cut in hunks
1/4 cup fresh cranberries (??)
1 dash salt
1 dash pepper
RUB (per chicken)
1 1/2 teaspoons poultry seasoning
1 1/2 teaspoons garlic salt 1 teaspoon dry mustard
1 teaspoon ground ginger
1 teaspoon sugar (Splenda??)
1. Can I substitute equal parts Splenda in the following? Or would it be best to just leave the sugar out?
2. This brine works well for me with the sugar (45-60 minutes) -- if I leave out the sugar, will it become too salty? Would Splenda provide a proper balance? Equal volume of Splenda for the sugar?
3. I was going to coat the chicken with the sauce when I reheat, but I’m assuming that the ketchup in the sauce would not be advisable. I could reheat some chicken without sauce separately, or can I rework the sauce?
4. Are there any other ingredients below that I should adjust?
Thanks,
Rita
BRINE:
4 quarts water
1 cup (10.0 oz) table salt
1 cup sugar
SAUCE:
1/2 cup ketchup (??)
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
3 tablespoons sugar
1 clove garlic
1/4 small onion, cut in hunks
1/4 cup fresh cranberries (??)
1 dash salt
1 dash pepper
RUB (per chicken)
1 1/2 teaspoons poultry seasoning
1 1/2 teaspoons garlic salt 1 teaspoon dry mustard
1 teaspoon ground ginger
1 teaspoon sugar (Splenda??)