Online Reporter
BRINING is the process whereby chicken (or other meat) is submerged in a salty liquid (brine) and left to marinate to add flavour, tenderise AND add moisture so the chicken stays juicier when roasted.
It injects flavour and seasoning right into the flesh of a whole chicken in a way that no other method can.
What you need for chicken brine
To make chicken brine, all you need is water and salt. Everything else is for flavour so it’s optional and customisable.
Salt and water — the only two ingredients that are non negotiable, they are the brine!
Honey — for a touch of sweet, sub with sugar
Parsley, thyme and rosemary – 100 percent optional, switch with other herbs, or use dried
Peppercorns — use ground instead
Lemons, garlic and bay leaves — for flavour, optional
How to brine chicken
It’s as easy as this:
Bring all the brine ingredients to a boil with a bit of water — just to bring out flavour a bit and dissolve the salt;
Add cold water to bring the temperature down, then refrigerate until fully chilled;
Submerge chicken upside down (ie drumsticks and breast facing down) and brine for 24 hours in the fridge (even 12 hours is terrific);
Pat dry, brush with butter and roast!
Frequently asked questions
Can you use this for other meats?
Absolutely. I use this for pork
Difference between brining and marinating?
Brining is different to marinating in that there is a much higher liquid to meat ratio a whole chicken is completely submerged in the chicken brine.
Marinades usually have far less liquid and the chicken is mostly coated in it, rather than submerged.
NOTE
Brine should be completely cooled before using.
Follow the directions for your chicken recipe, but in general, a whole chicken can be brined for up to 8 hours, while bone-in pieces can be brined for up to 4 hours.
Discard brine after use; do not reuse. — Online
