Injection brine into chickens

Benefits

1) reduced water loss during cooking;
2) increased tenderness and juiciness (no tasteless chicken breast with the injection);
3) flavor retention due to less loss of the meat's own juices during cooking.

Brine recipe

• 95% water;
• 5% additive mixture, being:
  • 55% of salt
  • 40% sodium tripolyphosphate
  • 3% carrageenan
  • 2% xanthan gum

The suitable brine temperature is -1°C to 2°C.

The water must be of good microbiological quality, suitable for human consumption, and must be soft (low in mineral content) to prevent magnesium and calcium salts from causing the risk of lipid oxidation and causing the chicken to go rancid. Hard water can also prevent adequate solubility of ingredients, especially phosphates.