Gary > wrote in message >...
> Vince Poroke wrote:
>
> > 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.
> >
> > "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?
>
> I've eaten chicken all my life and I've never had a single piece that had a "bran yard"
> taste.
>
> Gary
>
I thought that it might be an old posting but the date was 9/19/03
title is Nita's Best Fried Chicken. Just seemed like some wierd
stuff.