Here’s the scoop. The giant chicken processors brine their chickens before sending them to market. Brining is rather like marinating. With brining, the chicken soaks in a salt water bath for a couple of hours. During that time, the flesh of the chicken absorbs and holds water.
Brining has two advantages:
What about the free-range chickens? Brine your own!
The process is super simple and you will end up with the most amazing chicken.
Brining can get a bit more sophisticated, but that is not necessary for fantastic chicken results. For more brining savvy check out Brining 101 at Cookshack.
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