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Unread 02-04-2013, 12:00 AM   #18
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Join Date: 10-23-10
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Originally Posted by ColdFyre View Post
thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!
You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty?

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