The taste is not as good as plain chicken.

According to the official website of Gourmet World, if the heat is well controlled, the white-cut chicken produced in this way is extremely tender, the meat around the bones is slightly pink, the bone marrow is still bloody, the chicken skin becomes soft and delicious due to the marinating, and the subcutaneous fat

It condenses slightly due to natural cooling. The brine time is too long and the fat is cooked out. The taste is not as good as that of plain-cut chicken.