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<blockquote data-quote="guywhofishes" data-source="post: 311697" data-attributes="member: 337">[COLOR=rgba(0, 0, 0, 0.95)]This may also be described as &quot;added water&quot; or even &quot;self-basted&quot; What it means is that the chicken was injected with a flavor- or moisture-enhancing solution of salted water.[/COLOR][COLOR=rgba(0, 0, 0, 0.95)]The FDA requires the amount of solution (as a percent of the weight of the bird) and the ingredients be labeled. The amount can be anywhere from a relatively modest 3% to 10% or more. Solutions generally contain as much as 300mg of sodium per 4-ounce serving, so check ingredient lists and sodium levels. [/COLOR]- - - Updated - - -I’ve accidentally “double brined” chickens etc. before. It sucks.So I always check to see if they pumped them full at the plant.</blockquote>

[QUOTE="guywhofishes, post: 311697, member: 337"] [COLOR=rgba(0, 0, 0, 0.95)][FONT=Raleway][B]This may also be described as "added water" or even "self-basted"[/B] What it means is that the chicken was injected with a flavor- or moisture-enhancing solution of salted water.[/FONT][/COLOR] [COLOR=rgba(0, 0, 0, 0.95)][FONT=Raleway]The FDA requires the amount of solution (as a percent of the weight of the bird) and the ingredients be labeled. The amount can be anywhere from a relatively modest 3% to 10% or more. Solutions generally contain as much as 300mg of sodium per 4-ounce serving, so check ingredient lists and sodium levels. [/FONT][/COLOR] [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I’ve accidentally “double brined” chickens etc. before. It sucks. So I always check to see if they pumped them full at the plant. [/QUOTE]

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