Category Archives for "Food Profiles"

Oct 04

Avoiding Dry/Tough Pastured Chicken — Brining Quick Tip

By Jeanie Rose | Food Profiles , Tips

You’ve probably noticed that free-range organic chickens have drier meat than their more commercially processed counterparts. 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 […]

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