In article .com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > IME it's difficult to NOT get brined chicken nowadays...
> >
> > <sigh>
> > --
> Indeed. Brining started out to be an effort by individual cooks to put
> some flavor and moisture back into meat that had become too lean, such
> as chicken breasts and pork. There was no easy way to add back the
> fat, which is what it really needs, so they added salt and sugar and
> water. It became "accepted" to do that and markets and meat factories
> realized they had a bonanza on their hands. So now _everything_ is
> subject to injections at/by the producers, though it's often just water
> without even the pretense of seasonings. Why? Because how else can
> they charge you from $3.99 to $9.99 per pound for WATER! Read labels
> carefully, try not to buy this crap, and if you live in a city of any
> size it would be worthwhile to try to find a meat shop or butcher.
> -aem
>

Or raise your own if you are so inclined.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson