Does brining affect the skin of a bird?
I'm new to brining (and to the forum, clearly) and I've made good use of the search function here. I've gotten a lot of good info.
I'm wanting to know if brining chicken thighs/drums is going to affect the skin and the bite? If so, should I be removing them prior to the brine and working the fat off then? If not, just work on fat removal after the brine?