Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water (with aromatics). The meat absorbs extra liquid and salt, the proteins denature, and it all works together for a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking!
Course Base
Cuisine American
Keyword Culinary 3, Poultry
Ingredients
2quartswater
½cupkosher salt
2lemonsquartered
10sprigs parsley
7sprigs thyme
2sprigs rosemary
3bay leavesdried
¼cup honey
6garlic clovespeeled and smashed
1tbspblack peppercornscrushed
Instructions
Pour 2 cups of water into a sauce pan along with remaining Brine ingredients.
Bring to boil for 2-3 minutes, stirring to dissolve salt.
Remove from heat and steep for 15 minutes.
Cool to below 70*F before using
Add 1 quart of water and chilled brine base to a container large enough to hold chicken. Stir. Add chicken, breast and leg side DOWN.
Add just enough water to submerge.
Cover and refrigerate for 12 – 24 hours
Remove from brine, rinse well, pat dry, and leave in refrigerator for at least a couple hours to dry further for crispy skin.
Notes
Brining Ratios:
SMALL MEATS (Like a whole chicken)
4-6 hours, chicken 1/2 cup salt per quart water
6-14 hours (overnight), chicken 1/4 cup salt per quart water
LARGE CUTS (LIKE A PORK ROAST OR TURKEY)
24 hours 1 cup salt per gallon water
48 hours 1/2 cup salt per gallon water
NOTE: The length of time the brine takes to enter the meat depends on the meat’s thickness. Let the meat soak for 2–3 hours per inch of thickness.