Brining Chicken
Source of Recipe
Debbie in TX
For any poultry, especially conventionally grown ones you can
improve the flavor and moistness by brining it. It would also
improve the quality of conventionally grown meat because salt helps
draw out impurities. Poultry prepared in a Kosher way has been
brined.
You soak chicken in salt brine, 1/2 cup salt per gallon water
for 12 hours or overnight. In fridge of course, or cooler with ice
for part of the water. Then prepare as usual, you probably wouldn't
want to add any salt though.
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