JeanineAlyse in 29 Palms wrote:

> Hoping you may complete what must be an incomplete brine ingredient
> listing. My local grocery deli section sells quite delicious, well
> browned, roasted chicken leg-thigh sections at three for two dollars.
> These do not at all dry out when being wrapped in foil to reheat for 20
> minutes at 350 degrees, and they are delicious.
>
> I was told by an infrequent deli clerk just yesterday that all she knows
> is that the sections are "soaked" in the refer overnight, in nothing
> more than Gatorade and black pepper before trays of them are high-temp
> baked in the oven until slightly charred. When thawed to oven-reheat
> for a meal they're not dry at all, have a very slightly fruity taste,
> and vacuum-seal freezing the individual sections to oven-reheat wrapped
> in foil fits my dinner for one life perfectly.
>
> Please, suggestions for what may included in this Gatorade brine besides
> the black pepper flakes?

Sorry for the delay. Busy up to my butt for the past few, and next few.

I can't begin to guess what anyone would add to Gatorade or why they
would use gatorade to begin with. My assessment is that the brine,
whatever it may really be, has only a small part in the finished
chicken properties. Fast cooking at high heat means that the outside
will be fully cooked well before the inside. The degree of doneness is
the major determinant of dryness. The inside gets less done when
cooked hot.

Pastorio