I understand the brining part,
GG. Sometimes it isn't needed (like poaching a chicken to use for a quick soup - I have an Asian soup that does just that) and I would much rather have the option. Plus, I want all meat for my $1.49, not salt water!
And the "no growth hormone" thing? Same as all milk stating "no rBST in our milk, nope, never" even though it is illegal to give that to dairy cows. Marketing.
Thanks,
K. Glad you liked it.
CWS has laying hens, right
Addie? I guess you didn't read the article I had linked to. It states "
As chicken meat rose in popularity, farmers would raise chickens for two distinct jobs: “layers” were bred to lay as many eggs as possible, while “broilers” were bred for desirable meat traits."
My grandma raised hens. Layers, of course, because that's how they did it back in the 1930s and '40s. Mom could always tell if a chicken was slaughtered young (because of a mishap or she wasn't laying enough) or old. The young were roasted, whereas the senior hens were always soup.