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Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if any, will come out of the chicken and go into the soup. Will it try to equalise via osmoses and keep putting salt out until an equal concentration is present in chicken and soup or not? If it does, i take it a large amount of salt will ditribute into the soup liquid leaving the chicken less salty?

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You've got quite a thing going on with chicken and salt. –  rfusca Dec 19 '11 at 0:31
    
If you're really as desperate as you seem to be to get more salt into your chicken, you might want to try slow cooking, rather than boiling. It won't take as long as brining, and it'll really soften up the meat so that you can get a lot of salt (and flavor) all the way into it. (You also might want to go back to your previous questions and accept answers; your 0% accept rate can be somewhat discouraging, especially since your questions are all aspects of the same idea.) –  Jefromi Dec 20 '11 at 21:54
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I'm not exactly sure why you're trying to brine then boil; you should be able to simply boil your chicken in salty stock and get plenty of salt into it. It won't take nearly as long as brining, because things happen faster in boiling water.

Assuming you boil for any significant length of time, much of the salt will indeed come out into the cooking liquid, and you'll end up with your soup approximately as salty as the chicken. (If the chicken is in large pieces, this of course only applies to the part the brining and cooking liquids can actually reach.)

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I can only assume he is asking this because he oversalted the chicken and wants a little bit less saltiness. –  Jay Dec 19 '11 at 14:54
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