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I poached two chicken breast in an aromatic chicken broth tonight. I was happy with it, but I felt that it needed to be more salt.

Do you recommend brining before poaching, or should I increase the salt within the poaching liquid.

asked by James Durazzo over 3 years ago
3 answers 1216 views
C9fe3f6c c3eb 473c 918e 88792bcc3a90  image
added over 3 years ago

Brining is always a good thing. It changes the cell structure if the meat and enhances the flavor

25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit

Susan is a Recipe Tester for Food52

added over 3 years ago

A dry-brine or rub is also a good alternative!

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