5 minutes ago, scott123 said:
When I first read this, my first thought was "is there even equipment that can inject a whole chicken?" Apparently, there is.
https://www.youtube.com/watch?v=5gI1rBVSWn8
This being said, I'm very sensitive to salt, and I don't detect any noticeable saltiness in the meat, just the skin. I'll concede that it's not the same thing as a fresh unbrined chicken that you've cooked yourself, but, it's exponentially closer to that than deli chicken/turkey.
My thought was that it's just much faster, and disperses the brine throughout the bird to a greater degree, than dunking the bird in a salt water bath for a day.
But, after seeing that video, yikes! I wonder how much weight the bird puts on in that machine.
Also, if you're the person manning the machine, don't fall in.
