Yummy Brined Chicken
My secret to making any chicken is brining it. It will help keep the chicken moist and will season the meat to make it tasty. It is very simple to do and can be done the night before. I have experimented with different ratios and adding flavours to the brine. Finally I came up with the perfect ratio. Not too salty and tons of flavor!
You will need 8 cups of water and 1/4 cup of salt. Mix them together and pour on top of the chicken.
Make sure you have enough brine to cover the chicken fully. I have added sugar to the brine before. I don’t think it makes a difference. Also adding flavors such as pepper, cloves etc to the brine doesn’t work very well. The flavor barely absorbs into the chicken. It is better to add these flavors later just before cooking.
Brine the chicken overnight. If you don’t have the time, brine for at least 6-8 hours. Dry the chicken with paper towels to help the skin brown. If you don’t the skin will be soggy. Toss the chicken with spices, pepper, and oil. If you want an extra kick you can add a bit of sugar or honey to make a nice brown skin. Cook the chicken in a 350 degree oven for about 30-40 minutes or until cooked through. If you brine chicken the meat might stay slightly pink. This is normal after brining. If you are worried cook the chick for about 45 minutes. It will still be juicy. This method is also wonderful if you want to make chicken burgers from chicken breasts. The breasts will stay nice and moist.Look at all that liquid on the tray. It is not oil but the brine coming out. So juicy!
The Perfect brine.
Make enough of the brine to cover the chicken.
- 8 cups water
- 1/4 cup salt
Brine the chicken for at least 6-8 hours, preferably overnight. Preheat the oven to 350 degrees. Drain the chicken and dry with paper towels. Make sure you get most of the water out as it makes the skin soggy. You can toss the chicken with olive oil and pepper for a simple chicken dish or you can add spices and dry rub. Add a little sugar or honey to the rub to help make a nice browned skin. This recipe is a must whenever you use chicken in any dish.
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