On Sat, 11 Mar 2006 19:27:59 -0500, Dee Randall wrote:

> Any help appreciated regarding 30-minute brining.
>
No help here. I'm constantly confoosled about why brining is good,
but buying an injected bird is bad. I tried brining once and that was
enough to convince me there wasn't a big enough difference for me to
figure it out.

> About all I see regarding slicing cooked chicken-breast is this
> "Slice the breasts on a diagonal." Is this just about all there is to
> slicing a BONE-IN chicken breast?

Take it off the bone and *then* slice.
--

Practice safe eating. Always use condiments.