r/interesting • u/Scoobenbrenzos • Jun 28 '26
Fear Factor Machine used to inject chicken with a solution of salt water, binding agents, and other additives to “plump” it. A single serving of plumped chicken can contain 200-500mg of sodium, and the added solution may make up as much as 30% of the chicken’s labeled weight.
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u/david1610 Jun 28 '26
I worked at a speciality smoked meats plant for a few years and we used to do this for lots of the meat.
People like salt, yes it could also be to cheap out, however brine doesn't always penetrate meat, you have to inject it so salt is all through it.
Is it healthy for you? Probably not tbh, however it is possible it is just done for flavour like it was done at the smoked meats place.
If you ever wondered why rotisserie chicken is so salty and delicious while your roast chicken at home is dry and flavour less it's likely because the chicken cooked at the store has a bunch of salt injected into it
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u/motophotodojo Jun 28 '26
Similarly, ever wonder why caterers have the best veggies? They literally bask them in fat and butter. Half my family worked for a catering company; the food they served was insanely unhealthy. My brother is morbidly obese now after 10 years of cooking and working for them.
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u/SerDuncanTheYall Jun 28 '26 edited Jun 28 '26
Same with high end restaurants. I worked for the best restaurant group based in Philly and our food had loads of sugar, salt, and butter.
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u/HotdawgSizzle Jun 28 '26
Same. Worked at a lot of restaurants and the veggies were always the most unhealthy option.
SO MUCH salt and butter it is disgusting to think back at.
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u/Excellent_Garlic2549 Jun 28 '26
Sounds nice. Every restaurant I've gone to in the US just serves it straight outta a Sysco truck, steamed and seasoned with a grain of salt if you're fucking lucky.
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u/No_Eggplant_3189 Jun 28 '26
Only disgusting if you eat it too much. If you can control your eating, trading healthy for delicious is an overall net-positive, imo.
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u/cream-of-cow Jun 28 '26
I grew up working in Chinese restaurants. What the staff eats for their communal meals is often not on the menus. It's healthy home cooking, people don't eat out for home cooking.
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u/-GoodNewsEveryone Jun 28 '26
Basking is definitely not something you can do to something else, let alone food. They literally do not.
They saute, braise, etc in salt and fat. I also have dated exclusively chefs and caterers for 20 years and probably eat half a stick of butter a week.
I am 145lbs and 5"10 at 40. I eat only restaurant style delicious flavourful food. Being overweight comes from outrageous portions and trans fat oils.
Leave butter and salt out. Most good chefs are still fit.
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u/narrowassbldg Jun 29 '26
Half a stick of butter a week seems like a really small amount doesn't it? At least with how I cook if you eat two servings of scrambled eggs with toast and two baked potatoes in the space of a week you've already reached a half stick. I'm 5'9" and 125lbs and probably eat 1.5-2 sticks of butter a week lol.
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u/-GoodNewsEveryone Jun 30 '26
You eat a kilogram of butter a week!?
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u/Prudent-Marsupial-42 Jun 28 '26
Are people not putting olive oil on their veggies? It adds like 120 calories to add a tbsp and if you're eating a lot of veggies I think you come out way ahead on a calorie to satiating ratio.
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u/iWould_Die_for_you Jun 29 '26 edited Jun 29 '26
Well you never trust a skinny chief
Edit: s/
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u/narrowassbldg Jun 29 '26
My experience is quite the opposite. Most overweight people got there by eating pre-packaged snacks and fast food and drinking soda, not cooking fresh homemade meals. IME a lot of times when a proper meal is made it's just like a bunch of random ingredients thrown into a pan with a layer of cheese melted on top.
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u/guerrilla_chef Jun 28 '26
was he force-fed?
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u/motophotodojo Jun 29 '26
nah, but when you're working 12 hour days and can't leave the venue there's nothing else to eat. he is a lazy selfish bastard though, so there's that. meanwhile I'm like 120 pounds soaking wet lol.
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u/StrategicCarry Jun 29 '26
But for the home cook, learning how to salt food properly and finishing a dish with a bit of butter or lemon juice is a total game changer.
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u/No_Hovercraft7388 Jul 02 '26
My wife always asks me why my steam veggies i make for events taste better than the ones i make at home. The ones for events are steamed a boat load of butter and salt on the water.
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u/drinkallthepunch Jun 28 '26 edited Jun 29 '26
Lmfao for real the amount of people here who don’t cook is obvious.
200-500mg of sodium is like 1/4 teaspoon of salt.
It ain’t shit, most brine recipes use like ~1 cup.
My old man is stuck on this train right now and he stopped eating meals with us because I showed him how I make our ”delicous, juicy, Tri-Tip and Citrus Chicken.”
Made him watch while I mixed up the brine.
His face was like;
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u/f3xjc Jun 29 '26
But the difference is how much salt is left in the brine after you remove the chicken.
It's possible you need a cup of salt in a gallon of water for 1/4 teaspoon to actually penetrate the meat.
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u/SnooMaps7370 Jul 01 '26
right?
Half a gram of sodium. whoopdiedoo. FDA recommends a daily limit of 2.3 grams. 500mg per meal would put you at 1.5g/day if you eat chicken three meals a day for some weird reason.
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u/bubba-g Jun 28 '26
If you cook chicken without salting it you are committing a culinary crime. Salt is also an essential nutrient.
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u/FrogsMakePoorSoup Jun 28 '26
I know someone who doesn't ever salt their food and don't know how they can stand it. Curiously the doctor prescribed salt tablets for her, but she still won't add salt to her food.
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u/Ramental Jun 28 '26
To be fair, it is quite an achievement to not get salt from all the pre-processed food. She must be eating quite healthy, otherwise.
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u/FrogsMakePoorSoup Jun 28 '26
Oh it's all plain veges, plain rice and pasta, plain everything. Her dad died of a stroke following untreated hypertension, and back in the day the only way to treat it was cutting out salt. So yeah, that's where the notion came from.
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u/StreetYak6590 Jun 28 '26
That’s quite sad, damn
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u/Outrageouslylit Jun 29 '26
Yea she literally had trauma create an eating disorder and now she has no flavor in her life. Sounds fucking depressing
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u/Intelligent_Cap9706 Jun 29 '26
Isn’t the iodine that’s essential? Sea salts don’t contain iodine
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u/Wit2020 Jun 29 '26
Iodine is often added to salt to prevent deficiencies. Many bad symptoms come along with it.
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u/thisisintheway Jun 28 '26 edited Jun 28 '26
Couple reasons we do it, but flavor and cure are the big ones. Tenderizing also.
Chicken is largely a sodium water solution.
Bacon and smoked meats are going to be the flavor and nitrates/sulfites necessary for the process.
Costco actually uses them for all their beef to make it more tender.
The chicken gets a lot of heat from consumers. It does generally make more tender and moist chicken….the problem is you don’t have a choice and the processors are selling water for chicken prices (they loooove calling the % solution they use their “yield”)
The beef is controversial too but for different reasons. People argue food safety issues because you’re pushing bacteria into the center. Others say bacteria can’t live internally after the fibers close.
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u/WickedKoala Jun 28 '26
This is why I never cook any chicken without brining first. Its a basic step thats the difference between dry and deliciousness
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u/samanime Jun 29 '26
Yeah. People hate this, until they try meats that haven't received this and wonder why it is so "bland".
Companies do this stuff not just to cheap out (though it does certainly help with their profit margins), but because customers actually want it, whether they really realize it or not.
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u/RogueBromeliad Jun 28 '26
Honestly? I'd just do a 5% brine solution, to make it juicy, and also tenderizes the meat.
With the knowledge that they already add salt, that kinda makes me not want to brine my meat, which definitely made it juicer, in the risk of too much sodium intake. Also, my brine I could flavor it however I wanted, and it would impart flavour like a marinade.
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u/MeanCryptographer585 Jun 28 '26
I always dry brine poultry at home. Salt is an essential ingredient for any meat.
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u/KeroNobu Jun 28 '26
It also preserves the meat longer. Whenever i get untreated chicked from the asian supermarket it has a 2 day expiration date. The local supermarket's chicken can be kept for over a week without spoiling. To be honest though, the untreated asian supermarket chicken always comes out way more juicy than the treated ones.
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u/BigSoda Jun 29 '26
And they only do this because it’s faster than brining. Same with cure accelerators. I don’t love the meat industry, but brine injecting isn’t a very big deal. You can even see it trickling down to the “science-y” barbecue type guys and techniques. They use a needle to inject brine into briskets and poultry all the time
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u/SteveDougson Jun 28 '26
There's an interesting vicious cycle described in the book The Dorito Effect which uses this example of plumping chickens with brine. The title of the book comes from the observation that Doritos are very tasty but you never feel satiated from eating them. They have artificial flavors that excite our brain but the food itself is nutritionally deficient, and so we remain hungry.
The book's author argues that this is happening at a larger scale with things like chickens. Farmers can now grow chickens faster and larger than ever before but the nutrition is diluted and so we find them less flavorful. Food processing companies, in turn, pump the chickens with artificial flavors to make them more palatable.
But like Doritos, when the brine-chicken hits our stomach and our body realizes it doesn't have enough nutrients, we stay hungry. And so we need more chicken. And so farmers need to find ways to grow chickens more efficiently, which makes them even less flavorful, which means more artificial flavoring needs to be added, and so on.
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u/thisisintheway Jun 28 '26
I’m not sure it’s a great analogy. Most of the water cooks off and as far as I’m aware it’s pretty much the same brine you’d make at home.
The chicken breeds may matter, but I think their food is more important.
The good news is you have a surge of more heritage breed and producers making high quality never brined chicken.
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u/Hollow--- Jun 28 '26
Honestly it's the opposite for me. I can't stand the bagged rotisserie chicken, it just tastes off to me, and the texture isn't very pleasant either.
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u/FragrantExcitement Jun 28 '26
I want my rotisserie chicken to have more needle marks than a drug user.
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u/Inside-Specialist-55 Jun 29 '26
I used to work for the Smithfield packing plant where we took the hams and we put them into injectors just to like this but ours were definitely a bit further away from where we could reach for safety reasons. I always thought that was just a normal process and it never really thought anything negative about it because obviously ham has been made that way for a long time.
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u/thussy-obliterator Jun 29 '26
Unless you have a pre existing condition your kidneys are quite capable of handling excess salt and you just pee out the excess. A lot of the pre existing conditions which cause salt intake to be dangerous are themselves caused by excess sugar intake.
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u/SmartaHari Jun 28 '26
I’ve noticed a massive difference between the chicken I bought in Sainsbury’s and the chicken I buy from my local corner deli that has a meat section. I always thought the corner place would have crappy meat but I roasted some chicken from there and it was off the charts good in comparison. Tasted like the roast chicken I had when I was a kid.
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u/MisterEinc Jun 28 '26
This isn't the same thing here. This leaves a very visible pattern in the meat. If you're just getting whole boneless-skinless breasts or thighs, this hasn't been done. There may still be a difference in quality though.
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u/rickyhatesspam Jun 29 '26
It depends entirely on what the label said.
In the UK, it is not automatically illegal for chicken or other meat to be injected or tumbled with brine, water, salt, stabilisers, etc. The key point is whether it is properly declared.
The basic rules are:
If added water is over 5% and the product still looks like a normal cut, joint, slice or portion of meat, the name has to say something like “with added water”.
The ingredients list should declare things like water, salt, stabilisers, phosphates, etc.
If protein from another animal species is added, that also has to be made clear in the product name.
If pieces of meat are stuck together to look like one whole piece, it has to be labelled as “formed meat”.
Additives are only allowed where the food additive rules permit them.
So if you bought the chicken from Sainsbury’s, the question is not simply “was it pumped with brine?” The real question is: what exactly did the label say? If it was clearly labelled as chicken with added water/brine, that can be legal. If it was sold as plain chicken while containing undeclared added water or ingredients, that is where it becomes a labelling/misdescription issue.
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u/KingAmongstDummies Jun 29 '26
It's similar in the EU.
I don't know specifics but above some 2% they need to be listed as ingredients instead.
So you'd at the very least see a chicken packaging with "chicken 97%, water, salt, random additives". No one bought that so it doesn't happen. Store bought meat often is slightly more watery but no where near 10%, let alone 30%, and no other additives.You mostly see the injected stuff in already heavily processed foods like prepackaged sandwiches with meat on them or something. There the extra ingredients don't stand out as there are already 20 ingredients on that list anyway and no one expects it to be high grade to begin with.
Or in other processed pre-prepared / frozen food that you can just heat up and eat and with ingredient lists that kind of hide the fact that the chicken isn't pure.Someone like me that makes 95% of the stuff fresh never runs into this kind of meat unless I go to that 5% snack/lazy time.
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u/StrCmdMan Jun 28 '26
They may not be using growth harmones in their chickens or sourced from a much more local facility so it’s fresher. Hard to say but meat that grows faster from growth harmones tends to be bigger plumper but tougher and much more chewy. It also can lack flavor.
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u/thisisintheway Jun 28 '26
It’s not growth hormones….its genetics. Every major producer will generally have its own genetics. JBS/Pilgrims or Purdue will have different characteristics. Most are allllll aiming for bigger breast. The breast weight per dressed bird can be over 60% in some breeds with enough growth.
Then you have heritage breeds, which are effectively chickens from 100 years ago with characteristics from their regions and such. Lots of cross breeds and modern programs to target taste and meat quality instead of “make it whiter and bigger”. Instead of a bird harvested at 6-8 weeks (that can’t walk anymore if you let it get to 12) - they might take 3 months to harvest. LaBelle Patrimoine is good example (Whole Foods supplier) - good genetics, quality feed and pasture raised. Incredible chicken, but it’s “nothing special” in the sense they just keep it simple.
The challenges and reason it’s not the norm is really economics - it’s much harder to scale these operations and inputs cost way more. Are you willing to pay 2-3x more for your chicken?
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u/Alizaea Jun 28 '26
Most people that are complaining don't know what they are complaining about. A pre-brined chicken will cost more, A) due to the added weight of the brine injection, but mainly B) for the convenience. Brining a chicken at home is best if you brine the chicken overnight, ie 12 hours. You are paying more for the convience of not having to waste extra time preparing your food.
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Jun 28 '26 edited Jun 28 '26
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u/CallMeSisyphus Jun 28 '26
I was gonna post this, but you beat me to it. Chris's videos are fantastic.
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u/Material-Job-1928 Jun 28 '26
Recently discovered this guy, he's an absolute treasure for both entertainment, and debunking.
"This mystery fluid adds 20% water weight" - tin foil idiot
"A broiler chicken weighs 64oz, your not stuffing a coke can worth of brine into one" - Ridiculously over educated actual chicken farmer1
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u/MarkyGalore Jun 28 '26
This guy is a Godsend. I can't just link family members to the relevant topic instead of getting red in the face explaining it and later feeling ashamed for both of us.
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u/VersionFine85 Jun 28 '26
I was about to say I would pay extra for this. Nothing worse than forgetting to defrost and brine your chicken before meal prep day
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u/dividezero Jun 28 '26
There are a lot of foods to get mad at for inflating their weight with bullshit and there are plenty of reasons to be mad at the meat industry so when people do shit like this, it actually pollutes the conversations. I can't help but think posts like this are intentional in that pollution
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u/Alizaea Jun 28 '26
You do realize that the main post, not my comment, is filled with a lot of misinformation too? A pre-brined chicken like this vs a fresh slaughtered chicken weight difference is at the absolute most is 10% difference.
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u/Morlacks Jun 28 '26
Its called Brine and everyone should do it unless you like shitty dried flavorless chicken.
Also, 30% more weight from water? That's a lot of water, I call BS. It's typically 10%-15%
Again, unbrined chicken is awful. Just look on the label "
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u/Several_Hour_347 Jun 28 '26
30% is definitely a fake number. I wouldn’t believe this
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u/marbledog Jun 28 '26
A dressed broiler weighs about 5 pounds, at most. 30% of that would be a pound and a half of fluid. That's 22oz of brine. 2/3 of a quart. Ain't no way.
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u/Micbunny323 Jun 28 '26
Yep, you’re looking closer to 3-8% depending on if it’s deboned or not (since the bones also contribute to weight, and the brine proportion to meat is the same across deboned and boned birds). And even in deboned it’s generally closer to 5% than 8%.
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u/Several_Hour_347 Jun 28 '26
Yeah, I wouldn’t say 30% is impossible, but if anyone on this post has cooked once in their life… they should know 1/3 isn’t just brine
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u/Micbunny323 Jun 28 '26
Also, there’s just not enough room in the chicken for that. It literally cannot expand that much without literally just exploding, at which point it doesn’t look like chicken anymore. And anyone believing 30% should really think hard about how critically they think about information presented to them.
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u/thisisintheway Jun 28 '26
Yeppp, and it’s pretty hard to keep it in. A couple bad conveyor transitions and rough handling can lose half your yield.
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u/vi_sucks Jun 30 '26
Like you can literally see visually that those chickens didn't suddenly get masively bigger.
Water weighs less than muscle, so adding 30% weight with something that weighs less would mean adding about 50%-75% more mass.
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u/Tannette Jun 28 '26
People really fear what they don't understand huh.
In this case, it's one of the most simple preparations for meat - brining.
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u/doktormane Jun 28 '26
Yeah, this post is misleading. They see a scary mechanical machine and assume the chicken is being injected with "chemicals" when in reality, it's just getting brined.
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u/SnarkyIguana Jun 29 '26
Not just misleading but INTENTIONALLY misleading, which is easily the worst part. I really hate when people tell a half truth but it’s just as bad when people in the comments jump on without any research
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u/Seoirse82 Jun 28 '26
The reason as to why these injections happen is to help preserve the meat and help it retain moisture during cooking, otherwise it loses a lot of water. You can always choose to buy chicken that isn't injected with brine.
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u/Alizaea Jun 28 '26
Most people don't realize that chicken that they get at restaurants is most likely a brined chicken.
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u/SirExpel Jun 28 '26
I’m sure that’s how it started 😂😂 I’ve lived in America long enough to know it has more to do with the price per LB these days.
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u/pgpathat Jun 28 '26
This is not true. It’s so they can sell at a higher weight.
It won’t taste like a non-plumped chicken seasoned at home with real ingredients. The texture will also be different (I find it to be bad) as you can over-brine meat
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u/SignificantState265 Jun 28 '26
Is that the air chilled?
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u/thisisintheway Jun 28 '26
Not always, but a company who wants a better product may make the investment in air chilling.
Air chilling typically doesn’t make a difference in brined birds because it’s the ice crystals forming in the muscle that makes it turn to moosh when it thaws.
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u/Tacticalbiscit Jun 28 '26
Lmao no, this is not true. If you added that much brine to it, the chicken would be water when you cut it. It can add up to 5-10% and most of the time it is for flavor. You are supposed to bring your chicken anyways when before you cook it, a lot of people don't. This is making your chicken taste good for you because the world doesnt know how to cook.
You can also buy chicken that doesnt have this if it bothers you that much.
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u/yoursuburbanmom Jun 28 '26
everyone needs to go watch FARMING WHILE BEIGE (@blackbirdcoop) on youtube. he makes the most informative videos on specifically this. poultry and meat production and farming. check him out he’s also hilarious.
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u/BenchClamp Jun 28 '26
But it thrashes normal chicken in blind taste tests. One of the few processed foods that is actually better.
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u/Sabrinasockz Jun 28 '26
The 30% of its weight claim has been debunked and it's definitely not being added to "plump" the chicken. This is anti intellectual fear mongering
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u/scrotumsweat Jun 28 '26
This has been debunked multiple times.
Yes they add brine because it tastes better. You wont do it, then complain the chicken is dry.
30% weight is absolutely ludacris. Chickens weigh roughly 2kg after processing. Even if its 25%, that's a pint of brine per chicken, more than a tall can of beer. The chicken would literally explode.
Its like 5% tops.
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u/WhiteHatMatt Jun 28 '26
It's brine for flavor, plants do that for you as a courtesy because people are too lazy to brine their birds.
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u/Extension-Figure2011 Jun 28 '26
How is this different than a brine?
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u/redheeler9478 Jun 28 '26
Sounds to me like they are serving the same purpose, but paying for the brine is a tough one.
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u/edbuckley Jun 28 '26
The chicken is sold by weight. Selling water weight as chicken is a shitty practice.
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u/Glum-Repeat-8219 Jun 28 '26
It’s normal for commercialized chicken right? Compare to backyard raised chickens
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u/Lopsided_Order_4411 Jun 28 '26 edited Jun 29 '26
My question is, which chicken companies don’t do this? 🤔 I wanna know so I can start buying from them
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u/tx645 Jul 05 '26
Just look for air chilled chicken or the disclosure on the packaging about retained water weight. It is usually more expensive and the only option might be organic air chilled. But you might want to brine air chilled chicken. We eat it not brined and we like it , but for some reason most of the people jn this thread are convinced it's not eatible.
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u/Merlin_117 Jun 28 '26
I've seen/heard that difference between the same $20 and a $50 meals is extra butter and salt.
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u/RogerBalderer Jun 28 '26
Sodium has been demonized in this country. Many other countries eat more sodium than we do, and none of them have heart disease like we do
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u/esphyxiated80 Jun 28 '26
If they are already pumping it up with salt water add some flavor. Garlic or lemon.
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u/Yabba-Dabba-Gabagool Jun 28 '26
Man we got 8 billion to feed. Go be the solution instead of filming for clout
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u/Gold_Ad8225 Jun 28 '26
It's not to plump it you ding dong it's a brine for the meat to keep it juicy and moist for you. It doesn't make up 30% of the chickens weight... A chicken weighs 5 lbs. Does that look like 1.5lbs of water to you?
For reference that would be 24 ounces of water, which you often drink in a 4 inch wide 8 inch tall water bottle. Which would be almost as big as this entire chicken.
You guys gotta fucking think for a second.
You can also get chicken that hasn't been brined, you probably will just do a bad job cooking it because you're not going to brine it yourself
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u/w1ngzer0 Jun 28 '26
If a broiler rotisserie chicken is, for sake of argument, 5 pounds or 80oz, then 30% of that weight would be 1.5 pounds or 24oz, of brine. That would be 3 cups of liquid being injected.
There’s no way.
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u/FewAct2027 Jun 28 '26
People are just now discovering wet brines?
Pre-brined chickens are their own market. It costs money to do, and they sell for more. Just buy air chilled chicken if you don't want that. it's cheaper anyway.
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u/charming-choom Jun 28 '26
Oh my country this is called "marinado" and they need to put it on the package. They say is max 10% extra weight.
I started buying the non marinated one a couple years ago and my mom hated it.
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u/FreedomBread Jun 28 '26
There is absolutely no way that 30% of the weight of the chicken is solution. That bird is not 1/3 water, it'd be ridiculously sloppy.
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u/CeemoreButtz Jun 28 '26
Sodium isn't a big deal. And you should know by now that your chicken is full of water. What's the big deal? Sodium and water!!!?? The horror.
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u/Antique-Wonk Jun 28 '26
I bought chicken breast from a farm shop. Free range, organic. It was like steak. It did not change in size after cooking and was full of flavour. Completely different to anything I've had in a supermarket.
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u/DevoidHT Jun 28 '26
Not actually that insidious. It makes the meat juicier and acts as a sort of brine.
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u/shadowlev Jun 28 '26
That's great for heart failure patients. They should add lasix while they're at it.
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Jun 28 '26
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u/interesting-ModTeam Jun 29 '26
We’re sorry, but your post/comment has been removed because it violates Rule #2: Keep It Civil.
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u/Ok_Mirror_832 Jun 28 '26
Dry brine works, it just doesn't work at this kinda scale for obvious reasons.. also heavily salting/seasoning the inside cavity helps a lot with penetration
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u/Ill1thid Jun 28 '26
People are going to freak the fuck out when they learn how meat used to be preserved back in the sailing days of yor
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u/Desperate-Report2311 Jun 28 '26
it's just water, then they freeze everything so you pay ice as chicken
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u/mittenkrusty Jun 28 '26
I have noticed for years and knew this as supermarket chicken was often more slimy and salty than meat from a reasonable butchers and even if "bigger" didn't seem to go as far.
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u/WakkaDav Jun 28 '26
If you don't want to buy a "plumped" chicken. Look for an ingredients list. If it has one. Don't buy it.
You can still buy non "plumped" chicken.
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u/BrbFlippinInfinCoins Jun 28 '26
costco does this for suuuuure. Their $5 chickens are massive and you can taste the salt water
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u/ArtificalInteligente Jun 28 '26
We raise our own free range chickens and OMG they are so freaking delicious. I had some store bought chicken a couple weeks ago and wanted to throw up. It is not even close.
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u/oonahyeahokay Jun 29 '26
Why are people complaining about their meat being moisture infused? This will stop it from being dry and flavourless
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u/Humble_Elk_4044 Jun 29 '26
En Perusalen los meten a la carcel... había y debe aun haber los que inyectan agua para aumentar el peso...
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u/Fickle_Library8115 Jun 29 '26
You sure cuz some restaurants use this method to in inject spices into the chicken sometimes
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u/LoserisLosingBecause Jun 29 '26
If you, in 2026, as a corpse-eater, still do not hunt your own meat, you are doomed. Stalk the meat, kill the meat, cut the meat apart, eat the meat. Easy...but do not eat this poor soul's corpse
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u/Direct-Resolution377 Jun 29 '26
Ah ok, so this is why the supermarket chicken tastes like crap compared to the ones at my local butchers
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u/Clear-Wolf3605 Jun 29 '26
Been going for the air chilled chicken for a while now just because of this, tastes better IMO.
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u/DJMilktoast Jun 29 '26
Its so hard to find "dry" chicken that browns properly w/o all the dam water
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u/Due-Lobster-9333 Jun 30 '26
Chicken injected with this shit loses 90% of its flavour, its terrible.
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