On Fri 25 Mar 2005 07:01:49a, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> On Thu 24 Mar 2005 08:42:51p, Melba's Jammin' wrote in
>> rec.food.cooking:
>>
>> > In article >, Wayne
>> > Boatwright > wrote:
>> >
>> >> On Thu 24 Mar 2005 07:46:15p, Melba's Jammin' wrote in
>> >> rec.food.cooking:
>> >>
>> >> > Roast lemon pepper chicken (I roasted it; on sale at Cub this
>> >> > week for $3, half the cost of a rotisseried one. Couldn't have
>> >> > been any easier to cook.); Too bad the chicken's so salty.
>
>> >> > There you have it.
>
>> >> Sounds good, but you cooked the chicken, so why was it so salty?
>
>> > Whoops, sorry for the confusion -- it was a pre-seasoned number --
>> > Lemon Pepper by Gold 'n' Plump -- do you have that brand out there?
>> > Maybe it's a local thing. I believe that Gold 'n' Plump are the
>> > birdies on the deli rotisseries around here. They had a Mesquite
>> > seasoned one, too, but I'm not fond of mesquite -- and I think
>> > they're all salty regardless of 'flavored' or not.
>
>> Oh, I see. Maybe they brined them as well as seasoned them.
>
> Brined? Heh! That'd be "12% solution" injected. From the label:
> "Solution Ingredient: Water, salt, sodium phosphate and natural
> flavoring. Coated with Seasoning: black pepper, salt, sugar, dehydrated
> lemon peel, dehydrated garlic, dehydrated onion, spices, citric acid,
> modified food starch to prevent caking, and natural lemon flavoring."

Wow! Did you get chicken with that?!? <vbg>

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974