"Vince Poroke" > wrote in message
om...
> I found this while I was looking for something else.
>
> "Wash chicken thoroughly in cold water, Place the chicken in a bowl with
> enough cold water to cover the chicken to which 2 or 3 Tablespoons of
> baking soda have been added."Gets the barnyard (taste) out."
> "Freshens the chicken." "
> I have never done this but I don't know if there would be a disernable
differenece.

The way store bought chicken is these days, you could knock me over with a
feather if there was any 'barnyard' taste to it. Looks like some old
instructions for removing gamey flavor.
>
> "Place chicken again in a baking dish or bowl. Cover it with enough water
> to cover the chicken and to which 3 or 4 teaspoons of table salt and 1/4
> cup of granulated sugar have been added. Reasons: The salt helps remove
> any blood still remaining in the chicken and also seasons it.?
>
> To me this would be a weak brine but my question here is, why remove the
blood?

Sanitary reasons. You're in effect koshering the chicken.

Jack Pollo