Actually I didn’t , but I never have before and haven’t had an issue. Of course every other time the package has said 15% added solution so I figured a brine probably wasn’t gonna make much difference. I got this chicken from a different store than usual and never even checked to see if it had solution added.
It may not have turned out exactly like I wanted but it does taste great and is still usable even if not originally intended. Better believe though that next time I’ll brine.
Lol I promise if that does happen I’ll not be letting everybody here know it. :D
I made split pea soup out of a smoked ham bone a couple weeks ago despite the weather, I was craving it so bad. I made it in the instant pot pressure cooker. It was a little too mushy. I obliterated the peas...lol. That thing would definitely take care of dry chicken! It might become more of a chicken spread though at this point, after all that cooking. Hey
Smkryng
, chicken spread! Not the worst idea!
Not a bad idea at all. And at least unlike store bought meat spreads, at least I would know there is actually meat in mine!I made split pea soup out of a smoked ham bone a couple weeks ago despite the weather, I was craving it so bad. I made it in the instant pot pressure cooker. It was a little too mushy. I obliterated the peas...lol. That thing would definitely take care of dry chicken! It might become more of a chicken spread though at this point, after all that cooking. Hey
That sir, is exactly the plan currently, I think it’ll probably be great that way.
I pulled em out at 162 this time. Last time I did at 157 and they seemed a little under done to me. Maybe I shoulda went with 160
You know, now that I think about it the last boneless skinless I did were pretty small and seemed underdone when pulled at 157. This batch they were huge. Maybe they had more carryover being a lot larger piece of meat?
