Those poached chickens above look so lifelike. Oh, come on, it's just a joke. I performed an experiment over the weekend. I brined a whole chicken (backbone removed) for 5 days. Then I got nervous about how to cook it. What if it was too salty? I resolved the question by poaching it. Into a pot it went with just enough water to cover, garlic powder, onion powder, dried tarragon, mustard powder, black pepper and I don't know what else. Brought everything to a boil and reduced it to a slow simmer for 20 minutes. Then I turned off the heat and let the bird sit for another 15 minutes. I'm inclined to think that the meat was as delicate and soft as it was due to the brining. In any case we ate only one drumstick apiece, so there's a whole bunch left for other purposes.
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