Prepare the Brine:
In a large bowl or container, dissolve the salt (and sugar, if using) in water. Stir until fully combined.
Soak the Chicken:
Submerge the raw chicken in the salted water, ensuring it is fully covered. If needed, weigh it down with a plate to keep it submerged.
Refrigerate:
Place the bowl in the fridge and let the chicken soak for at least 30 minutes. For best results, let it brine for 2-4 hours. Do not exceed 12 hours, as prolonged soaking can affect the texture.
Rinse and Pat Dry:
Remove the chicken from the brine, rinse it under cold water, and pat it dry with paper towels. This step ensures that the chicken doesn’t become overly salty.
Cook as Desired:
Proceed with your favorite chicken recipe—grilling, roasting, frying, or baking. You’ll notice a significant improvement in flavor and tenderness.
Serving and Storage Tips:
- Brined chicken is best cooked fresh after patting it dry.
- If not cooking immediately, store the chicken in an airtight container in the fridge for up to 24 hours before use.
- Cooked chicken can be refrigerated for up to 4 days or frozen for longer storage.
Variants:
- Herb-Infused Brine: Add rosemary, thyme, or oregano for a fragrant touch.
- Citrus Brine: Include lemon or orange slices for a hint of brightness.
- Spicy Brine: Add chili flakes or cayenne for a kick of heat.
FAQ:
1. Why does soaking in saltwater make the chicken juicier?
The salt helps break down muscle proteins, allowing the meat to retain more moisture during cooking.
2. Can I use table salt instead of kosher salt?
Yes, but use less, as table salt is more concentrated. Adjust to taste.
3. Does this work with frozen chicken?
Yes, but ensure the chicken is fully thawed before brining for even absorption.
4. Can I reuse the brine?
No, always discard used brine, as it contains raw chicken juices and could cause contamination.
By incorporating this simple soaking method into your cooking routine, you’ll never have to deal with dry, bland chicken again. Try it once, and you’ll see why so many people swear by this trick!
