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Removes residual impurities that may have accumulated as a result of the bird's accelerated growth.
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Reduces bacterial activity , as salt creates a naturally unfavorable environment for microorganisms.
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It preserves the juiciness of the meat because salt helps the muscle fibers retain moisture during heat treatment.
As one experienced chef explains, a properly prepared brine prevents chicken from drying out even when baked in the oven or cooked on the stovetop.
How to prepare the solution
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Dissolve 1 teaspoon of salt and 1 teaspoon of acid (such as lemon juice or citric acid) in a bowl of water.
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Dip the chicken pieces in the mixture and leave them for at least 1 hour .
- For an even fresher taste, you can add a little extra lemon juice.
