> "Peter Aitken" spews:
>
>Rinsing is a good idea because the chicken can become contaminated with
>various nasties during processing. Salt does not clean. While it is used in
>the koshering process to draw out residual blood this is not likely to be a
>problem with chicken. Salt may help the flavor however.

Salt is an excellent bacteriostat... how do you think "curing" works. Idiot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````