Quote:
Originally Posted by JS-TX
Is brining air chilled chicken counterproductive? Especially if you are brining for 6-8 hours?
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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.
