I haven't had much luck w the forums or comment sections on this site, but I thought I'd try it again. I'm making the chicken roulade and wondering if it would make sense to brine the chicken breasts prior to preparing? Would the salt content affect the activia? What concentration of salt would you recommend? Using a maldon to finish I might go lighter, 1.25%, but would 1.75% create a better texture? Have you used thigh meat for this recipe? Thanks for your help!
