When I buy whole chicken from the supermarket, it usually comes sealed in liquid. As I break the chicken down, it is unpleasant to work with, slimy, and wet. I keep the broken down chicken parts in my refrigerator throughout the week to cook incrementally, and I save the carcass in the freezer for stock.
- Is there an accepted way to prep a chicken so that it's dryer and more pleasant to work with when breaking it down?
- Is it a good idea to remove the chicken from the package, pat dry, and dry brine for a day or so in the refrigerator before breaking the meat down? My concern is that this might bring unwanted salt into the carcass and hence the stock.