What the cluck is happening?

Did you know that 60% of all chicken sold is in the form of large frozen pieces? The pieces are injected with, on average, 30% brine - water with salt, phosphates, gums and sweeteners - before being blast-frozen and bagged.The industry calls it IQF (individually quick-frozen) chicken.During the cooking process, most of the brine seeps out, leaving considerably smaller pieces swimming in very expensive liquid.