Brine loads the chicken with water. During cooking the chicken will lose water anyway. If you have brined it, then it will lose the 'extra' water brought in through brining, not the existing water contained in the chicken muscles. As a result brined chicken tastes more juicy, breasts in particular do not go dry. Works well with other cuts that tend to go dry such as pork chops or turkey breast.
It helps make it cook Faster And i Am not shure what Salt Brine is!!
the salt solute will draw the water out from the chicken and leave it dry, preserving the meat. simply add water and BOOM. you've got chicken for dinner.
In salt
I would suggest putting it in a salt and herb brine for a few hours.
Brine is salt dissolved in water; Punch is alcohol dissolved in water - therefore "Brine is to salt as punch is to alcohol."
Repeated evaporation and crystallization of the brine.
Brine is salt dissolved in water; Punch is alcohol dissolved in water - therefore "Brine is to salt as punch is to alcohol." baking
Brine is water that contains salt. If you are near the ocean, that is the smell of brine.
Brine is a salt solution. It does not need to be concentrated in order to be brine.
Salt and water make a basic brine compound
Salt is extracted from salt mines as a solid or as a brine.
To make salt natural brine can be evaporated.
The definition of brine is the water saturated or strongly impregnated with salt.
Salt is extracted from salt mines. It is possible to extract salt also as brine.