Cooks Illustrated says that table salt is the best for brining because of how easily it dissolves — but feta brine’s already a solution, so it’s thoroughly salty and ready to use immediately. But you can also utilize the cheese itself in all its creamy glory. The New York Times’s feta-brined roast chicken calls for a blended mixture of feta, salt, and water to coat the chicken, and Better Homes & Gardens’ grilled feta-brined chicken recipe uses feta, water, herbs, and spices. Lifehacker praises feta-caper chicken marinade, which is a great way to use up the capers hanging out in your fridge.
Balanced Bites’ garlicky feta-brined chicken thighs recipe reminds us to freeze any leftover feta brine you’re not using immediately and suggests blending feta with water and salt if you don’t have much of the liquid around. A vacuum-sealed bag is best for long-term storage here — just don’t forget to label it because you might not remember that you froze feta brine down the line, and the frozen mystery liquid might have you wondering.
..
[ad_2]