I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any trade-offs over compared to using a longer, weaker brine?
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Given the source (Michael Ruhlman) and that it was linked by Seriouseats, I am willing to bet cash money that not only does it work exactly as stated, it will provide spectacular results. |
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