I've heard of people switching from Chicken to fish the last couple weeks before a contest to further reduce sodium.
I hate fish, so would boiling the chicken the last 1-2 weeks (?) be sufficient. Also during that sodium minimizing phase what do you use to make the chicken tolerable to eat? (mustard?) My redhot sauce has some sodium...
Appreciate any suggestions.
I hate fish, so would boiling the chicken the last 1-2 weeks (?) be sufficient. Also during that sodium minimizing phase what do you use to make the chicken tolerable to eat? (mustard?) My redhot sauce has some sodium...
Appreciate any suggestions.