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Well... Not really in Denmark. At least not salt water.
Packaging on chicken often has it written on the from if there is any water inside, and if I'm not mistaken, it's not allowed to exceed a certain percentage.
There may be reasons why people might specifically want to buy chicken with water inside, so some supermarkets here sell both, one that has an statement on the amount of water inside, and another that will say "ikke tilsat vand".
Air chilled chicken does not have the same brine issue. I've only ever seen it sold as organic, but it is worth it to avoid the brine issues.
Soylent Red when?
if your soylent is red in the middle you need to cook it longer.
I moved to Portugal last year and I can say that the supermarket chicken here does need a lot more seasoning (to my taste) than US chicken did. I am hoping it will help cut down my overall salt intake.
Same for many meats. Red meats are often sealed with O2 to appear redder.or "fresher" than was natural, for many extra days on the shelf.
Meat not from a butcher is usually the lowest quality and actually more expensive considering the liquid weights.
And if they add caramel, they can advertise it as salted caramel chicken! I mean, why not? Everything else is salted caramel. Disgusting stuff.
Pumpkin Spice Chicken.
Brace for the ice limit.
While I agree salted caramel isn't great I can see why people like it, the ol salty sweet combo
Depending on product injecting salt water is necessary - one reason is to form it into nice shape, the other is to inhibit bacteria that could produce botulin toxin in the product.
I can cook a whole packed pan of chicken wings (on top of each other) and when they are done there is 3 inches of space between them and a huge pool of liquid in the drip pan. It's insane how much they can inject in them.
This doesn't happen with seitan. Which is cheaper, healthier, and has about double the protein.
I've had some damn good seitan, too.
There's a vegan Asian-styled restaurant near me that has awesome general tsao seitan, and also use the same protein for their sesame-, mango-, and orange- sauced variants.
Another place near me has these barbeque seitan strips (appetizer) with house wasabi mustard.
God I'm hungry now.
I wish I could eat seitan, I always have allergic reactions to it. I'm stuck with beans lol
Almost all meat you buy at the supermarket has brine. Even things like ground beef.
Also meat glue.
Buy meat at the butcher's
this is what got the wife and I to start gettin organic which dod not seem to get the injections. Normal chicken was so bad my wife started callin it frankenchicken. We have noticed they must have backed off a bit as we have gotten it once or twice on extreme loss leader sales and it was not quite as bad as we remember. Still the organic seems better and the cost is offset by actually getting meat instead of water.
I’d definitely like to identify ones that have not been - these days it can be a challenge to sear chicken on the stovetop because of all the water.
Air chilled chicken FTW