The Trick: Soaking in Salt Water (Saline Soak)

Benefits:

• Helps reduce impurities that the chicken may have accumulated.

• Salt lowers bacterial activity in the meat.

• Helps the meat fibers retain water, making the chicken juicier and less dry after cooking.

How to Prepare the Soak

1. In a glass or stainless steel bowl, dissolve:

   • 1 teaspoon of salt

   • 1 teaspoon of acid (citric acid or fresh lemon juice)
     in enough water to fully cover the chicken.

2. Submerge your chicken or turkey pieces in the solution.

3. Let it soak for at least 1 hour.

4. Optional: Add extra lemon juice for freshness, or toss in dried herbs or spices for flavor.

Pro Tip: Avoid using thin plastic containers. Glass or stainless steel is safer and won’t react with the acid in the water.

Why It Works

This is essentially a gentle form of disinfection and light marinating. After soaking:

• The meat is more tender.

• It cooks juicier, whether in the oven, pan, or grill.

• You get a subtle flavor boost without overpowering spices.

Extra Notes

• One hour is usually sufficient; no need to soak for hours.

• This method works best with chicken breasts, thighs, or whole cuts.

With this simple step, your store-bought chicken can taste closer to farm-fresh, and you can cook it with confidence knowing it’s cleaner, juicier, and more flavorful.