Heston brines his whole chicken in an 8% salt solution for 6 hours, then soaks for 1 hour in water. During the 1 hour soak, he changes the water at 15 minute intervals.
Jacob stated in the brining science comments section that Heston over-brines, then removes some of the brine during the soak.
My theory is that he wants the texture achieved by the over-brine but not the salinity. Therefor, he removes the excess salt while maintaining the texture which was achieved by the over-brine.
Anybody have a theory on this one?
Holly x