Originally Posted by JS-TX
Is brining air chilled chicken counterproductive? Especially if you are brining for 6-8 hours?
That's a good question. It seems like on the show,they've been doing dry brining more often than wet brine, but that's more to help with crispy skin.
Also, I happened to be at publix this afternoon, and their organic chicken is air chilled. I might have to give that a try.