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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 almost 5 years ago

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3 answers 1340 views
Declan
added almost 5 years ago

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

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cratecooking
cratecooking

Susan is a Recipe Tester for Food52

added almost 5 years ago

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

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