Poulet Injection

Last night I injected the chicken with saline solution to plump up the breasts. I mixed salt and diluted it with water by using my Bam-mix to generate some mixing power. I used 10% salt to the weight of the chicken. I moved the skin in order not to pierce it and lifted skin from the hind and injected it in multiple places. I raised the chicken in order that it was standing upright and finished in ten minutes. I then blanched it six times using an ice bath and later placed it in the fridge until tonight for cooking. The skin is tight and it looks perfect.

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Categories: Kitchen Facts, Life Cycles

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