Can I use chicken brine as a base to make a broth?
I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will boil in a pot of water to make a broth, and then probably chicken soup.
Can I reuse the brine that the raw chickens soaked in to boil the left-over chicken carcasses in?
Is this safe? (I assume so, since everything ends up boiled)
Will this be tasty? I anticipate the brine is quite salty, so will need watering down some.
Are there any off-flavours that come off the chicken during brining that I would want to discard?
Best Answer
Tasty and quite salty, YES, (the taste will be salt!) with need to water down are probably GROSS understatements. You gain nothing trying to save/reuse it. Discard it! It will have very little flavor besides salt and very few, if any nutrients.
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Quick Answer about "Can I use chicken brine as a base to make a broth?"
Discard it! It will have very little flavor besides salt and very few, if any nutrients. Many brines include sweet but the salt will normally overpower that.What can I make with left over chicken brine?
Store \u2013 Brine the chicken in the fridge. Brining at room temperature is not safe. Leftover brine should be discarded. Freeze \u2013 Brine should not be frozen, and leftover brine should be discarded.Is chicken broth brine?
Water is the most common base for brining, but other liquids can also be used. Apple juice, beer, wine, apple cider, chicken or beef broth, tea, orange juice or vinegar may be used to replace some of the water.Can I save my brine?
Unused brine made with salt and water can be stored indefinitely in the refrigerator. If you added any herbs or aromatics like garlic, it will still last up to two weeks. It's not a good idea to reuse brine, though, so toss it after the first use.Can you boil chicken in brine?
Boil in Brine Stir in one cup of sugar and coarse salt until it has dissolved. Add smashed unpeeled cloves from a head of garlic before adding your meat. You'll need to boil until it's cooked through and tender at the bone: 20 minutes for chicken, 30 minutes for pork ribs, and 40 minutes for beef ribs.How to Make a Basic Brine
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