- May 12, 2013
- 16
- 10
It just seems like this would help bring the chicken flavor through a little bit but the standard brine's i've seen use just water as the liquid source. i understand the osmosis requires the salt and broth is high in sodium so maybe a 1:1 broth water solution and add less salt. Has anyone tried this? just wondering if i'm heading down a dead end before i dip a bird experimenting.