We often hear that farmed chicken doesn’t grow at the same rate as factory-farmed chicken. In industrial farms, chickens reach a considerable size in just 30 or 40 days thanks to supplements in their feed and multiple injections intended to prevent disease and increase productivity. For this reason, many people are wary of cooking supermarket-bought chicken.

Today I want to share with you a method I learned and always use before cooking chicken or turkey breast. It’s a simple practice that helps improve both the flavor and texture of the meat.

The trick: soaking in salt water

A few years ago, I discovered that soaking chicken in a saline solution before cooking helps in several ways:

It helps eliminate some of the impurities the bird may have accumulated during its rapid growth.

Compared to regular water, salt reduces bacterial activity.

As one cook explained to me, salt helps the meat fibers retain water, making the chicken juicier and less dry after cooking.