The things we got wrong
This is not a list of what we do right. It’s a log of what we got wrong—and how we fixed it. Every site makes mistakes. This one publishes them so you can judge for yourself whether we keep them.
You’ll find the most consequential failures first, signed by the person who caught them. No excuses, no spin. If it’s here, it’s proof we still care enough to admit it.
Three we had to fix
The first three entries are the ones that changed how we work. They’re not the only mistakes—but they’re the ones that mattered most.
How we learned the hard way
- 1The brine calculator failed
The first version of our brine calculator gave salt weights for a 5-pound chicken that would kill anyone who followed it. We ran the numbers again, but the formula stayed live for six months before a reader flagged it. Cecilia Boone rewrote the entire system and added a warning: *‘For safety, never brine longer than 12 hours.’* The new version now rounds to the nearest teaspoon and includes a disclaimer about salt sensitivity. Cecilia Boone.
- 2The ‘foolproof’ roast guide
A step-by-step roast guide promised ‘crispy skin every time’—but the oven temps were off by 25°F. A home cook in Texas sent us a photo of rubbery chicken. We pulled the guide, tested every method ourselves, and replaced it with a checklist of variables (oven brand, pan material, humidity). Cecilia Boone.
- 3The mislabeled spice blend
‘Smoky Paprika Rub’ was actually half cayenne. No one noticed until a reader’s BBQ judges docked their ribs for ‘excessive heat.’ We relabeled it, rewrote the ratios, and added a note: *‘Adjust cayenne to taste—this is not a mild blend.’* Cecilia Boone.
What those three changed
Those failures forced us to add three rules: *Test every measurement twice. Assume readers are sharper than we are. Never call a method ‘foolproof.’* Now, every recipe has a ‘Reader Notes’ section where corrections go first.
Rules that came from mistakes
- Double-check calculations before publishing (from *The brine calculator failed*)
- Label spice blends by heat level, not flavor (from *The mislabeled spice blend*)
- Replace absolute claims with variables (from *The ‘foolproof’ roast guide*)
The people behind this
This is Cecilia Boone, founder and editor. You’ve just met her through the mistakes she’s caught—and the ones she’s owned up to. She started *Chicken Recipes Brine* after realizing her family’s holiday dinners were the only meals where everyone actually talked.
Keeping a log like this means admitting you’re human in a world that treats recipes like gospel. It’s uncomfortable, but it’s also the only way to stay honest. Cecilia Boone.
Her smallest mistake? Over-salting a batch of pickled eggs so badly she had to toss them. The lesson stuck: *‘If you can’t eat it straight from the jar, neither can your readers.’*
If you find something we missed, the contact page is where to tell us. No email, no excuses—just the fix.
There will be a next one
This list isn’t finished. When we get something wrong again—and we will—it’ll be here. If you spot a mistake, the contact page is the only place to send it. We’ll credit you, correct it, and update the log.
The recipes are grouped by category: Main Courses, Sauces & Condiments and Soups & Stews.