"Curt Nelson" > wrote in message
...
> Hi everybody:
>
> I've been wondering what to do with poultry marinade after it's done its
> job. Some sources say to throw it away, which seems like a waste, and some
> say it's okay to turn it into a sauce if you heat it to over 165° for
> fifteen seconds or so.

> Curt Nelson
There's very little in a marinade or brine to add to a sauce.
Marinades don't pick up any bird flavor. Boiling the marinade doesn't do
anything except increase the salt, the sugar, and what you have put in it.
My marinades always have a bit of oil and vinegar, which you can't do much
of anything with. Brines have nothing in them other than salt and sugar and
a few obscure seasonings..

You eat the bird. Then you make a stock with whatever is left over. Then you
use the stock to create a sauce for your next poultry effort. With either
turkey or chicken, this makes everything better on the table.

The best to you,
Kent