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Feta Brined Chicken

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Karen/NoCA

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Feta Brined Chicken

by Karen/NoCA » Wed May 13, 2026 10:58 am

Has anyone done this? I am doing this with a half chicken on Friday. Anyone have experience?

https://www.themediterraneandish.com/fe ... d-chicken/
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Jeff Grossman

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Re: Feta Brined Chicken

by Jeff Grossman » Wed May 13, 2026 11:22 am

No experience here. But brine is brine, should work. (Yes, it has cheese and lactic acid in it, reminiscent of a buttermilk brine.)
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Re: Feta Brined Chicken

by Jenise » Wed May 13, 2026 1:12 pm

Good point, Jeff, re Buttermilk.

How could that not be delicious? However, how to get enough brine would be, for me, the issue! Reminds me, I have some feta with no brine (how it comes from our local co-op) that I should turn into a Lebanese tomato salad for lunch today.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Mike Filigenzi

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Re: Feta Brined Chicken

by Mike Filigenzi » Wed May 13, 2026 1:18 pm

Sounds great, but as Jenise alluded to, a cup of brine sounds like a lot. I guess you could always augment it with the other options listed in the article if you have to buy too much feta to get a cup of brine.
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Dale Williams

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Re: Feta Brined Chicken

by Dale Williams » Wed May 13, 2026 3:50 pm

We've done feta brined chicken many times (there's a Melissa Clark NYT recipe). Until recently we had a great Armenian store that sold Greek, French, and Bulgarian feta in bulk, they would happily give you extra brine. But the work around if you can't get is to just throw an ounce or two of feta in blender with a little salt and a couple cups water.
Really it's work trying (and yes it resembles buttermilk brined chicken)

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