Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of ...
How should I adjust the salinity of a brine when using a kosher turkey? Some reccomendations suggest decreasing the salinity of the brine, but how much? My recipe is two quarts of water with 1 c. of ...