When it comes to chicken preparation, there’s more than one way to pluck a chicken. And while various techniques are commonly used, the transformative power of brining is not what often comes to mind. Brining is simple process of soaking or coating chicken in a salt-based solution and can guarantee juicy tenderness and deeply infused flavor.
Looking at the science behind it, brining leverages the power of osmosis and protein denaturation. The salt in the brine solution initially draws moisture out of the chicken through osmosis. Then the salt works to break down muscle proteins. This denaturation allows the muscle fibers to relax and retain more liquid during the cooking process, resulting in incredibly moist meat that resists drying out, even under the intense heat of grilling or roasting. As an added bonus, flavorful components of the brine are drawn into the chicken, seasoning it from the inside out.
Wet Brining Chicken
The most traditional method, wet brining involves fully submerging the chicken in a saltwater solution.
The Basic Wet Brine:
-
Ratio: A common starting point is 1/4 cup of kosher salt per 4 cups (1 liter) of cold water. You can adjust this slightly based on personal preference and the size of your chicken pieces.
-
Flavor Enhancements:
-
Sweeteners: Sugar, honey, or maple syrup for balance and subtle caramelization.
-
Aromatics: Garlic cloves (smashed), bay leaves, peppercorns, fresh herbs (thyme, rosemary, sage), citrus zest or slices, ginger.
-
Spices: Chili flakes, smoked paprika, onion powder, etc.
-
Process: Ensure the salt is fully dissolved in the cold water before adding the chicken. The chicken should be completely submerged. Use a non-reactive container (plastic or glass) and refrigerate for the duration of the brining time.
-
Timing: Smaller pieces like chicken breasts or thighs generally benefit from 2-4 hours, while a whole chicken can brine for 4-12 hours. Be careful not to over-brine, as it can result in overly salty or mushy meat.
Classic Wet-Brined Roast Chicken Recipe
-
Brine: Combine 1/2 cup kosher salt, 1/4 cup sugar, 8 cups cold water, 4 smashed garlic cloves, 2 bay leaves, and the zest of 1 lemon in a large pot. Stir until dissolved. Submerge a 3-4 lb whole chicken in the brine. Refrigerate for 6-8 hours.
-
Roast: Remove the chicken from the brine (rinsing is optional) and pat it thoroughly dry (this is crucial for crispy skin). Preheat oven to 425°F (220°C). Truss the chicken if desired. Place the chicken in a roasting pan with chopped vegetables like carrots, onions, and potatoes.
-
Cook: Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Let the chicken rest for 10-15 minutes before carving.
The Simplicity of Dry Brining Chicken
Dry brining, also known as salting, involves coating the chicken directly with salt and sometimes other dry seasonings.
The Basic Dry Brine:
-
Ratio: A general guideline is 1 teaspoon of kosher salt per pound of chicken.
-
Flavor Enhancements: Incorporate dried herbs, spices, and even dehydrated citrus zest into your salt mixture.
-
Process: Pat the chicken thoroughly dry. Evenly coat all surfaces of the chicken, including under the skin of the breast and thighs, with the salt mixture. Place the chicken uncovered on a wire rack set inside a baking sheet in the refrigerator.
-
Timing: Allow the chicken to dry brine for at least 2 hours, and ideally 12-24 hours. The longer rest allows the salt to penetrate deeply and the surface to dry out, leading to incredibly crispy skin when cooked.
Dry-Brined Grilled Chicken Thighs with Herbs
-
Dry Brine: Pat 1.5 lbs of boneless, skinless chicken thighs dry. In a small bowl, combine 1.5 teaspoons of kosher salt, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper. Evenly coat the chicken thighs with the mixture. Place them on a wire rack in the refrigerator for at least 2 hours or up to 24 hours.
-
Grill: Preheat your grill to medium-high heat. Lightly oil the grates. Grill the chicken thighs for 5-7 minutes per side, or until cooked through and nicely charred.
Brining Flavor That Lasts in your Meal Prep
Brining isn't usually for immediate cooking; it's an efficient and a flavorful meal prepping option.
-
Roast a Whole Brined Chicken: Roast a larger brined chicken on the weekend. Carve it and use the flavorful meat for salads, sandwiches, wraps, tacos, or grain bowls throughout the week. The inherent moisture from brining ensures the leftover chicken stays juicy.
-
Grill Brined Chicken Breasts or Thighs: Grill a batch of brined chicken pieces and store them in the refrigerator. They can be easily added to pasta dishes, stir-fries, or served alongside roasted vegetables for quick and healthy meals.
-
Shredded Brined Chicken: After roasting or poaching a brined chicken, shred the meat. Use it for quick quesadillas, soups, or creamy chicken salad. The underlying seasoning from the brine eliminates the need for extensive additional flavoring.
Pro Tip: Experiment with different brine solutions to create signature flavor profiles for your chicken dishes. Consider using culinary-grade salts, unique spices, and even flavorful liquids like buttermilk or fruit juices in your brines.
Brining your chicken requires some planning and takes an upfront investment of time but the results are well worth the wait. Step up your cooking even more by starting with Jidori’s premium chicken, the perfect brining canvas that brings juicy, flavorful chicken every time.