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I do get somewhat paranoid about cleaning kitchen surfaces.
As for the brining, it helps keep the chicken moist. I also like to add flavourings to the brine—salt, of course but also pepper, thyme, smashed garlic and any other spices I have on hand and think would go well. It's a great way to get rid of leftover fresh herbs when I have to use the leftovers or toss them in the organics bin.
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