I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will boil in a pot of water to make a broth, and then probably chicken soup.
Can I reuse the brine that the raw chickens soaked in to boil the left-over chicken carcasses in?
Is this safe? (I assume so, since everything ends up boiled)
Will this be tasty? I anticipate the brine is quite salty, so will need watering down some.
Are there any off-flavours that come off the chicken during brining that I would want to discard?