Easy Recipe: Tasty Soaking Chicken

Soaking Chicken. This simple process is right for leaner cuts of meat, such as chicken or pork. The vinegar removes all the gooey, fatty residue from chicken skin so that chicken parts hold coating better.

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Brining chicken soaks it in a salty liquid before cooking. This process adds moisture and flavor to meat that cooks for long periods by preserving the flesh and tenderizing it. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.

While harsher acids like lemon juice or vinegar can tenderize, they can also dry out the meat.

All you need is the feed and water to start fermenting.

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Some chefs prefer a belt and braces approach. Soak Chickpeas in One Hour Soaking chicken in a solution of water and salt is called brining. Callers to the United States Department of Agriculture's Meat and Poultry Hotline sometimes ask about soaking poultry in salt water.