Sarah Gray wrote:

> Doug Weller wrote:
> > On 08 Nov 2007 07:31:04 GMT, in rec.food.cooking, Dan Goodman wrote:
> >
> > > cybercat wrote:
> > >
> >>>"Sarah Gray" > wrote
> > > > > The fresh meat is all injected, though, and so are the frozen
> > > > > chickens (it's hard to find ones that aren't these days
> > > > > though).
> > > > ooo, that's not good. Thanks for letting me know.
> > > They inject with more water and salt than other supermarkets do.
> >
> > Just out of curiousity, how do you know this?
> >
> > Doug
>
> Its says on the packaging how much solution is injected. The chicken
> at Aldi (I checked yesterday) is 12%. I'm not sure what's "normal".

The chicken leg quarters I bought recently at Rainbow (Twin Cities) had
4% water added; no mention of added salt.

--
Dan Goodman
"You, each of you, have some special wild cards. Play with them.
Find out what makes you different and better. Because it is there,
if only you can find it." Vernor Vinge, _Rainbows End_
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror: http://dsgood.insanejournal.com
Links http://del.icio.us/dsgood