Not only that. That’s the way most people like it. How many people here are equipped at home to brine their own chicken and turkey on any given day? It costs manufacturers more to ship that way as well due to the extra water weight. But chicken can often be dry enough as it is. If you’re grilling, baking for preparing chicken in any way that doesn’t involve cooking it in a sauce or reduction. You absolutely want it brined generally.
In a lot of the world, chicken isn’t typically sold like this and people aren’t doing it themselves. If it ends up dry, it’s taken as a sign that it’s overcooked, not that it should have been brined.
Brining chicken isn’t terribly hard. Just a ziplock and some salt water with seasoning. (Or leftover pickle juice.)
The problem is that if you want chicken now you’re gonna need a time machine to go back 12-24 hours to brine the chicken, and people will pay for convenience.
Brining a turkey requires large and specialized equipment, though.
How many people here are equipped at home to brine their own chicken and turkey on any given day?
literally everyone that owns a bucket, salt and has access to water… do you think brining a bird is some fancy thing that requires specialized equipment? soak a bird in salt water… add spices if you want. done…
Sure. It’s been a thing in America I know for a long enough time that many are completely unaware of it. Hence TIL. Which let me reiterate is not to shame anyone learning of this today. Learning is awesome and keep it up.
And basically all frozen chicken in US stores has been pumped full of brine. That includes raw chicken parts that look otherwise unprocessed.
Not only that. That’s the way most people like it. How many people here are equipped at home to brine their own chicken and turkey on any given day? It costs manufacturers more to ship that way as well due to the extra water weight. But chicken can often be dry enough as it is. If you’re grilling, baking for preparing chicken in any way that doesn’t involve cooking it in a sauce or reduction. You absolutely want it brined generally.
In a lot of the world, chicken isn’t typically sold like this and people aren’t doing it themselves. If it ends up dry, it’s taken as a sign that it’s overcooked, not that it should have been brined.
Oh for sure. It’s a convenience thing through and through.
Brining chicken isn’t terribly hard. Just a ziplock and some salt water with seasoning. (Or leftover pickle juice.)
The problem is that if you want chicken now you’re gonna need a time machine to go back 12-24 hours to brine the chicken, and people will pay for convenience.
Brining a turkey requires large and specialized equipment, though.
Yep definitely not hard. But absolutely time-consuming.
literally everyone that owns a bucket, salt and has access to water… do you think brining a bird is some fancy thing that requires specialized equipment? soak a bird in salt water… add spices if you want. done…
Equipped? Maybe
Have the patience to? Probably not!
Have resources would have been a clearer choice of words. Most don’t have the resource of time.
Or the knowledge to know that it even needs doing.
Sure. It’s been a thing in America I know for a long enough time that many are completely unaware of it. Hence TIL. Which let me reiterate is not to shame anyone learning of this today. Learning is awesome and keep it up.