{"$schema": "https://iptc.org/std/ninjs/ninjs-schema_3.2.json", "uri": "urn:newsml:wireva.mib.news:item:c00b5e10-c7b3-4a5c-8f05-1569dd3d6306", "type": "text", "profile": "standard", "version": "1", "versioncreated": "2026-10-14T15:05:02.305405Z", "firstcreated": "2026-10-14T15:00:36.026637Z", "pubstatus": "usable", "urgency": 5, "language": "es", "headline": "La técnica del brined rápido que convierte la pechuga de pollo en un plato jugoso por menos de 2 euros", "byline": "Bruno Lozano", "located": "Spain", "copyrightholder": "Haydamax OÜ", "copyrightnotice": "Wireva / Claroscuro", "usageterms": "Subscribers may republish this item in full, including translation and trimming, with the credit “Wireva / Claroscuro”. Set rel=canonical to https://claroscuro.fans/estilo-de-vida/la-tecnica-del-brined-rapido-que-convierte-la-pechuga-de-pollo-en-un-plato-jugoso-por-menos-de-2-euros/ when publishing on the web.", "description_text": "Un método casero con salmuera de 30 minutos y horno a alta temperatura logra que la pechuga de pollo, tradicionalmente seca, quede tierna y sabrosa. La receta, con especias de despensa, cuesta alrededor de 1,94 dólares por ración y es ideal para preparar con antelación.", "altids": {"mosaic": "c00b5e10-c7b3-4a5c-8f05-1569dd3d6306", "story": "5358e02d-ceb5-4a0b-b694-6feac20def84", "slug": "la-tecnica-del-brined-rapido-que-convierte-la-pechuga-de-pollo-en-un-plato-jugoso-por-menos-de-2-euros"}, "subject": [{"name": "Lifestyle", "rel": "direct", "literal": "lifestyle", "code": "medtop:10000000", "scheme": "http://cv.iptc.org/newscodes/mediatopic/", "uri": "http://cv.iptc.org/newscodes/mediatopic/10000000"}], "place": [{"name": "Spain", "literal": "es", "code": "ES", "scheme": "http://cv.iptc.org/newscodes/countrycodes/"}], "person": [], "organisation": [], "genre": [{"name": "Standard story", "literal": "standard"}], "service": [{"name": "Wireva", "literal": "wireva"}], "associations": {"featuremedia": {"uri": "urn:newsml:wireva.mib.news:media:fdc3bc61-1795-49e3-9b0b-9801ad183836", "type": "picture", "version": "1", "pubstatus": "usable", "headline": "Baked Chicken Breast", "description_text": "La técnica del brined rápido que convierte la pechuga de pollo en un plato jugoso por menos de 2 euros", "copyrightholder": "budgetbytes.com", "copyrightnotice": "Baked Chicken Breast", "usageterms": "Picture belongs to the source publication: address and terms are delivered, the file is not.", "altids": {"wireva": "fdc3bc61-1795-49e3-9b0b-9801ad183836"}, "extra": {"wireva:delivery_mode": "link_only", "wireva:rights": {"licence": "", "licence_url": "", "licence_raw": "RSS source", "licence_verified_at": "2026-10-14T17:05:03.544342Z", "attribution_required": true, "attribution_text": "Baked Chicken Breast", "redistribution_allowed": false, "commercial_use_allowed": false, "modifications_allowed": false, "share_alike_required": false}, "wireva:provenance": {"creator": "", "source_name": "budgetbytes.com", "source_url": "https://www.budgetbytes.com/wp-content/uploads/2025/01/1-Baked-Chicken-Breast-Overhead-Pan-Wide.jpg", "source_page_url": "https://www.budgetbytes.com/baked-chicken-breast/", "our_page_url": "https://hemton.mib.news/mat-bakning/kyckling-pa-tre-satt-for-30-dollar/"}, "wireva:role": "lead"}, "renditions": {"source": {"href": "https://www.budgetbytes.com/wp-content/uploads/2025/01/1-Baked-Chicken-Breast-Overhead-Pan-Wide.jpg", "mimetype": "image/jpeg"}}}}, "extra": {"wireva:story": {"uri": "urn:newsml:wireva.mib.news:story:5358e02d-ceb5-4a0b-b694-6feac20def84", "slug": "la-tecnica-del-brined-rapido-que-convierte-la-pechuga-de-pollo-en-un-plato-jugoso-por-menos-de-2-euros-20261014", "status": "updated", "languages": ["en", "es"], "item_count": 2, "is_breaking": false}, "wireva:rights": {"class": "agency_original", "redistribution_allowed": true, "commercial_use_allowed": true, "modifications_allowed": true, "share_alike_required": false, "attribution_required": true, "attribution_text": "Wireva / Claroscuro", "canonical_required": true, "canonical_url": "https://claroscuro.fans/estilo-de-vida/la-tecnica-del-brined-rapido-que-convierte-la-pechuga-de-pollo-en-un-plato-jugoso-por-menos-de-2-euros/", "linkback_required": true, "licence": "Wireva subscriber licence", "licence_url": "", "licensor": "Haydamax OÜ", "valid_until": null, "excerpt_max_chars": 0, "decided_by_rule": "agency_original_verified", "needs_review": false}, "wireva:provenance": {"production_method": "automated", "ai_stages": {"editing": true, "drafting": true, "headline": true, "discovery": true, "classification": true, "image_selection": true, "source_collection": true, "cross_source_comparison": true}, "model": "", "human_reviewed": false, "reviewed_by": "", "reviewed_at": null, "editorial_control": true, "editorial_responsibility": "Haydamax OÜ (Wireva)", "factchecked": false, "verification_status": "multi_source", "independent_confirmations": 1, "official_source_used": false, "used_press_release": false, "public_interest": false, "ai_disclosure_required": false, "ai_disclosure_text": "", "independence_check": {"status": "passed", "score": 0.004, "checked_at": "2026-10-14T15:05:02.336007Z"}}, "wireva:publication": {"name": "Claroscuro", "domain": "claroscuro.fans", "country": "ES", "url": "https://claroscuro.fans/estilo-de-vida/la-tecnica-del-brined-rapido-que-convierte-la-pechuga-de-pollo-en-un-plato-jugoso-por-menos-de-2-euros/"}, "wireva:links": {"self": "https://wireva.mib.news/api/v1/items/c00b5e10-c7b3-4a5c-8f05-1569dd3d6306", "html": "https://wireva.mib.news/item/c00b5e10-c7b3-4a5c-8f05-1569dd3d6306/la-tecnica-del-brined-rapido-que-convierte-la-pechuga-de-pollo-en-un-plato-jugoso-por-menos-de-2-euros/", "story": "https://wireva.mib.news/story/la-tecnica-del-brined-rapido-que-convierte-la-pechuga-de-pollo-en-un-plato-jugoso-por-menos-de-2-euros-20261014/"}, "wireva:metrics": {"word_count": 621, "char_count": 3673, "reading_time_seconds": 262}}}