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Old 01-05-2013, 02:31 AM   #8
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

another tip, I do some brine however the MOST important key to great chicken is NEVER use just sucks the moisture out...Belly up to a place where you can get fresh birds...order your stuff the week before and they will have them ready for you...If you are grilling, make your run with out sugar, save the sugar for the smoker..I guarentee you a fresh chick without a brine, will squirt at ya when sliced..
If you brine, even better as the salt/sugar will attach to the cells of the meat, however once you figure out the method of fresh birds, you will find a brine wasted....If you see a blackness on the joint, that means the bird has been, however lots of moisture loss...If you do not know when purchased, a salt/sugar brine will help, however as good but NEVER will it be better that a fresh bird....just my 4 cents...(inflation)
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