I'm cooking an awesome recipe for grilled chicken that calls for brining - Gourmet's "Foolproof Grilled Chicken" - http://www.gourmet.com/recipes/2000s/... - Great recipe if you haven't tried it.
The directions for preparing the brine suggest that it should be prepared, brought to boil, and simmered uncovered for 15 minutes. In the past I've always done this but this time around, it's hot and I'm short on time. So now I'm wondering what exactly the simmer does. I'll assume it reduces liquid volume by a bit, but at only 15 minutes, not much.
What I'd like to do is put the full amount of salt and sugar called for in a reduced amount of water and bring it to a boil to dissolve, as if preparing a simple syrup, to make something of a brine concentrate. At this point, I could add the remaining water, COLD, and thus have a brine that's cool enough to add chicken to a lot sooner. To compensate for an reduction provided by the simmer, I could reduce the water added by a little bit - maybe a cup.
This makes sense to me, but I don't really do a lot of brining. Can anyone comment as to what might be the best way to proceed?
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