Another attempt @ shooting up. The Poulet de Bresse is the ideal type of chicken to inject with saline solution. It plumps up and the meat absorbs the solution. It holds it very well given the fat content is so dense it all gets brine’d easily. The chicken gets a .06% of the chicken’s total weight. I then let blanch it and it sits in the fridge (exposed) for 24+ hours and then seasoned carefully and colored with a light base liquid powder paste made of paprika, garlic and some other important spices.
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