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(Vince Poroke) wrote in
om:

> 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.
>

In previously frozen chicken there is a tendency for there to be blood
stains close to the bone. The soaking in a weak brine is supposed to reduce
or eliminate that.