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Brining boneless chicken: how much is too much?

Lorcasaur | May 24, 2008 05:38 PM

Help! I'm having a barbecue tomorrow and want to get my brining out of the way tonight, if possible. Will more than 12 hours affect the texture of the chicken? (Stupid me for wanting to have a healthy option without it tasting like cardboard.)

Any help would be MUCH appreciated. Happy Memorial Day!

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