I was raised on my mothers Southern cooking and she insisted that chicken be immersed in cold milk, and refrigerated for 1n hour, or so, before cooking. She has passed on but any time I make chicken, you can be sure that it has gone through that procedure. I think it makes the bird tasted just a little bit sweeter.
My wife and our Mom's, all soaked chicken in cold or ice water in preperation to cooking. Regardless if the chicken had been frozen or fresh, it still got it's turn in the cold bath water. If frozen, it stayed in the water until it was thawed out. Also, I believe they applied just a dab of salt to the water. I once ask my wife why she soaked the chicken in water like that and I believe she said, "Because my Mom did it, and she told me to do it this way in order to draw any blood out of the meat and to give the meat a good firm fresh meat look and feel". Sounds good to me!
My husband soaks chicken pieces in ice water before grilling. This helps keep the chicken moist and juicy. Use your pace sauce on the last 15 minutes of grilling and chicken will be great!
