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Chicken Brine


I am a huge fan of brining. Meats soak up salt water more easily than plain water. Therefore, what you’re doing is adding moisture to the meat, which, once it’s cooked, makes the meat itself seem moister.

Second, the salt changes the texture of the meat. It’s a type of denaturing. So, meat that is brined also has a more tender texture. Boneless chicken breast just gets so dry when you grill or bake it. This brine will change your life, it does require a bit of planning but it’s worth it.


You will need:

4 cups water ( I use 2 cold and 2 hot)

1/4 cup kosher salt

1 tbsp granulated garlic


In a large bowl or pitcher combine the above ingredients and let come to room temperature. Place the chicken breast in a large ziplock bag, and add the brine. Refridgerate for 30-60 minutes but no more than 60 or will taste saltier. Remove from brine and pat dry.



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