You know how when you leave thawed chicken in the refrigerator water pools around the plate? That's because white chicken meat contains a whopping 69% water count before cooking, and retains 66% after being cooked. “In a home refrigerator set at 40 °F or below, even more liquid will seep out of the product,” advises the U.S.D.A. Since the longer a product sits in the refrigerator, the more liquid will be released from the muscle cells, you should aim to cook it
right after purchasing it to get the maximum hydration benefit.