<html><body><p>If you <a href="https://quotes.tuteehub.com/tag/salt-3616" style="font-weight:bold;" target="_blank" title="Click to read more quotes about SALT">SALT</a> a chicken the day before <a href="https://quotes.tuteehub.com/tag/cooking-914" style="font-weight:bold;" target="_blank" title="Click to read more quotes about COOKING">COOKING</a>, it starts to break down the cell structure of the meat and allows it to take on more <a href="https://quotes.tuteehub.com/tag/flavor-4005" style="font-weight:bold;" target="_blank" title="Click to read more quotes about FLAVOR">FLAVOR</a> and actually <a href="https://quotes.tuteehub.com/tag/helps-2046" style="font-weight:bold;" target="_blank" title="Click to read more quotes about HELPS">HELPS</a> it to stay more moist. Same goes for a steak, a pork <a href="https://quotes.tuteehub.com/tag/chop-8031" style="font-weight:bold;" target="_blank" title="Click to read more quotes about CHOP">CHOP</a>. A lot of people brine; we preseason.</p></body></html>

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If you SALT a chicken the day before COOKING, it starts to break down the cell structure of the meat and allows it to take on more FLAVOR and actually HELPS it to stay more moist. Same goes for a steak, a pork CHOP. A lot of people brine; we preseason.

Author - Michael Symon Subject - Thanksgiving

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If you SALT a chicken the day before COOKING, it starts to break down the cell structure of the meat and allows it to take on more FLAVOR and actually HELPS it to stay more moist. Same goes for a steak, a pork CHOP. A lot of people brine; we preseason.

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If you SALT a chicken the day before COOKING, it starts to break down the cell structure of the meat and allows it to take on more FLAVOR and actually HELPS it to stay more moist. Same goes for a steak, a pork CHOP. A lot of people brine; we preseason.

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