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The Water Cooler
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<blockquote data-quote="wawazat" data-source="post: 3547173" data-attributes="member: 35603"><p>One of our new favorites for chicken or pork is to brine it for a day or so in pickle juice. My 7 year old doesnt care for anything that isnt prepackaged or composed of at least 80% carbs, but she does pretty good eating chicken prepped this way. My 14yo son LOVES it.</p><p></p><p>The biggest gotcha is to not add more salt out of habit while cooking. The juice left from a jar of Claussen pickles has plenty in it already. If you get sidetracked and forget it for several days, it will also be very salty but far from inedible.</p></blockquote><p></p>
[QUOTE="wawazat, post: 3547173, member: 35603"] One of our new favorites for chicken or pork is to brine it for a day or so in pickle juice. My 7 year old doesnt care for anything that isnt prepackaged or composed of at least 80% carbs, but she does pretty good eating chicken prepped this way. My 14yo son LOVES it. The biggest gotcha is to not add more salt out of habit while cooking. The juice left from a jar of Claussen pickles has plenty in it already. If you get sidetracked and forget it for several days, it will also be very salty but far from inedible. [/QUOTE]
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