Quote:
Originally Posted by Cayman1
What will give the most boost to chicken flavor, brining, marinating, injecting, or the rub used?
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Think about it.
How is it possible that dilution will increase the chicken flavor?
It is not possible.
By increasing the water molecules inside the bird you are diluting, all you can do is flavor the water you put in, and that does NOT concentrate the flavor of the bird itself.
By reducing the water content of the bird you are
concentrating the flavor.
If you are capable of cooking a bird well so it comes out juicy, then you will not benefit from brining, so go the salt rub and dry brine it.
Most will disagree, but science isn't democratic
