Over on Seasoned Advice, there have been a number of questions related to the nature of kosher meat and the amount of salt absorbed by the meat. Most recently, In what way is kosher chicken different from brined chicken in terms of salt absorption?
In order to fully explore the question, I figured I'd come over here to Jewish Life & Learning. For those not familiar with brining, non-kosher meat is often soaked for some period of time in water with a fair amount of salt (and sometimes sugar and other seasonings) to help with flavor of the meat.
Most cooking resources do not suggest brining kosher meat, since the salting process means that the meat is already saltier than non-kosher meat. Soaking kosher meat in a brine would result in meat that is too salty to eat.
However, the exact process of kashering meat is unclear, particularly to non-Jewish cooks who might simply be looking to determine salt levels in the meat. What are the halachic rules for how kosher meat (particularly chicken, since that's the question at hand) must be treated with salt to draw out the blood? How does the rinsing process affect the moisture level of the meat? And is there any standard analysis of how much sodium tends to be absorbed during the kashering process?