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That depends (the saltiness, that is.) If you're talking about an actual brine, which is usually a salt/sugar combination in high concentration, (my pork brine calls for a CUP of salt and a cup of sugar with two cups cider vinager and a pound of ice water, in a soak of about 3 hours- for only 4-6 chops.) In that case, you WILL taste salt.
However, for the batch of birds I just did, I used a full 2lb box of salt, and about 35 gallons of ice and water for 37 birds, and there's no salt taste to them, after a 24 hour soak. You can do this with whole or cut up birds, skin on or skinless. Chicken doesn't seem to get "funny" when soaked in water, like beef would, so it works out great.
That depends (the saltiness, that is.) If you're talking about an actual brine, which is usually a salt/sugar combination in high concentration, (my pork brine calls for a CUP of salt and a cup of sugar with two cups cider vinager and a pound of ice water, in a soak of about 3 hours- for only 4-6 chops.) In that case, you WILL taste salt.
However, for the batch of birds I just did, I used a full 2lb box of salt, and about 35 gallons of ice and water for 37 birds, and there's no salt taste to them, after a 24 hour soak. You can do this with whole or cut up birds, skin on or skinless. Chicken doesn't seem to get "funny" when soaked in water, like beef would, so it works out great.
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