[little man]

Originally Posted by puregrrl

We brined a turkey for Thanksgiving and I brined a whole chicken for Christmas. Both were equally delicious. Here is what I followed (I am a Cook's Illustrated whore).

http://www.cooksillustrated.com/imag...ningbasics.pdf

Hope it works well for you.

i tried this formula for the brine. chicken turned out way salty. wasn't too bad if you took a bite of potatoes with it, but on its own...very salty. i wonder if the ham contributed to that as well. maybe it's just me, but the meat didn't seem to be very tender, either.

i think next time, i'll try marinating it with balsamic vinegar. i've had good luck with that in the past.

thanks again for the info, though....i appreciate it.