Thread: Food and Drink Chicken eaters...
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Old 03-23-2015, 08:06 AM   #9
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Quote:
Originally Posted by Spokane Chief Fan View Post
If I am cooking boneless skinless breast I always brine. I find this is the easiest way to keep them moist.
I've read that, but never done it. What's your ratio of salt/sugar to water, and how long do you brine?
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