SPOONS wrote:

> Hi all,
>
> The other day I had a friend over for dinner and as I was getting the
> boneless skinless chicken out of it's packaging she says to me..."Aren't you
> going to rinse that???" I said "No, I only do that if I see some blood on
> it." Then she went on to say that when she cooks with chicken she always
> rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
> then when she's ready to cook it she rinses off all of the salt. She says
> she does this because it cleans the chicken. I think it's silly. Am I
> wrong?
>
> Does anyone else do this? Is she wasting her time or does it do anything?
>
> Take care,
> SPOONS ....My photo food log http://www.fotolog.net/giggles
>
>


Sort-of. I brine my poultry and piggy. I use 1/2 cup Kosher salt and
1/2 cup sugar in a quart of water (or enough water to cover the stuff
and refrigerate for a few hours. Then dry and prepare.

May be silly, but that's what I do. If you buy Empire chicken, this
isn't necessary, as it's already Koshered.

Paul