My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the seasoning pretty deep in the meat." I ...
I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic. But I've seen all sorts of other "goodies" people add in, like spices, herbs, ...
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 ...