Sometimes when I make chicken soup I find the chicken absorbs a lot of salt and becomes tasty, tender and juicy as a result. I am trying to find out why this occurs or what I can do to recreate a chicken soup which absorbs salt to the point it becomes as mentioned. Having read around I came and tried the following things:
- Brine chicken in water and directly cook into soup. Unfortunately I find the chicken doesn't come out salty at all neither is it tender or juicy. On a few occasions however it did work.
- Slow cooking. Hasn't worked, but on one occasion it did.
- Freezing to denature pores. Sometimes if you take if from the fridge it works other times it doesn't. No way of knowing if the freezing is what caused it, probably not.
- Meat tenderizer. Was thinking of trying this, but am wondering if it tenderizes or actually helps meat absorb salt water?
Anyway there is definately a process somewhere which causes high amounts of salt to be absorbed when cooking soup otherwise it wouldn't have worked for me on a number of occasions. I need to find out what. It could be that none of the above work but there was another factor which caused the absorbtion, I have no way of knowing. Is there a definitive way to do achieve high salt absorbtion when cooking soup?
I am a beginner cook, could it be that I have done things to make salt water come out of the chicken or am not cooking properly?
ps: I would be grateful if someone tries some of the above methods e.g. water soup brine and see if its works, or use a method they know works. It could be that I am just cooking it all wrong and cannot find anybody to help me. If I know somebody else has done it properly then I'll know the method to do it.
If anyone can find the answer for me, then I apply it and it works, I will give them a large sum of money(from what I can afford). This is not a joke. Please don't ask why I am this desperate.