Chickens that are running around on pasture eating insects, worms, and forage have a great taste, but they also have muscle tone. Sometimes this means a tougher bird than one raised in confinement. Brining pastured poultry is a great way to insure a moist and tender bird. You’ll want to begin brining at least 8 hours before you begin cooking, but no more than 24 hours ahead of time.
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