breast, legs, thighs, and wings. Even if you’re using thespatchcock techniqueyou want even coverage, but not an excessive crust. The poultry can be transferred to a baking sheet topped with a rack, placed in a refrigerator, uncovered for at least 12 hours or up to one day. ...
for analysis. They also tested cooked samples soaked only in water so that naturally occurring sodium could be accounted for and subtracted. They found that brining added 270 milligrams of sodium (equivalent to less than 1/8 teaspoon of salt) to the chicken breast, 218 milligrams of sodium (...