Chicken is a meat that lends itself to many recipes, only after cooking it tends to dry out very easily. Brine is a solution that helps avoid the problem. This technique is not only great for flavoring lean meats like chicken breast, it also helps keep them succulent, regardless of the cooking method used. How to prepare it? By dissolving salt, sugar and various seasonings in the water, then letting the chicken rest in the mixture. At this point you can cook it as you like.
Steps
Part 1 of 4: Making a Simple Brine
Step 1. Dissolve 2 tablespoons of salt in 1 liter of water
The brine is nothing more than an aqueous saline solution. The proportions between salt and water vary according to individual tastes, but in general it is good to calculate 4 tablespoons (about 60 g) of salt per 1 liter of water. Pour the salt into the hot water and stir until it dissolves completely.
- In general, brine requires coarse salt, such as sea or kosher salt. Table salt will work just as well, but you will need about a quarter less for 1 liter of water than indicated above.
- 1 liter of water is enough to marinate about 700 g of chicken.
Step 2. Add 2 tablespoons of sugar
Brine does not always require sugar, but for chicken it is preferable to use it. Sugar helps to brown and caramelize the outside of the chicken breast better during cooking. Add about 2 tablespoons (30 g) of muscovado sugar until the brine water is hot, then stir until it dissolves completely.
Step 3. Season the brine with pepper, lemon juice, garlic and herbs
The exact doses depend on the flavor you want to achieve, but a simple brine usually contains few basic ingredients. Calculating 1 teaspoon (5 g) of peppercorns, 2-4 cloves of peeled and crushed garlic, fresh lemon juice and a bay leaf per 1 liter of water, the chicken will have a mild flavor.
Step 4. Flavor the brine
Some types of brine should be flavored rather than seasoned. If you want the chicken to have a certain flavor (for example, that it tastes like honey butter or that it is spicy), you can start adding these notes when making the brine. In cookbooks and online you will find numerous recipes that will help you choose the perfect flavor.
Part 2 of 4: Enrich the Brine
Step 1. Make a honey butter brine
Do you want to make a sweet brine that goes well with honey butter? To begin, prepare the saline solution observing the proportions given in the previous section. Replace the sugar with an equal dose of honey. Season to taste with peppercorns and fresh herbs such as thyme and rosemary.
Step 2. Add spicy notes to the brine
To the basic brine (consisting of water, sugar, and salt) add 2 or 3 jalapeño or seedless habanero peppers and a pinch of smoked paprika. Incorporate garlic cloves and peppercorns (just enough).
Step 3. Make a beer brine
Are you going to make roast chicken? Make a basic brine, but make sure that some of the liquid (1 cup or 250 ml) is made up of stout beer. Add some Worcestershire sauce and replace the sugar with equal doses of maple syrup or molasses.
Step 4. Allow the brine to cool before adding it to the chicken
Never use hot brine, otherwise it will create an ideal environment for bacterial growth. Let it cool until it reaches room temperature. Put it in the fridge to speed up the process.
Part 3 of 4: Add the Chicken to the Brine
Step 1. Cut the fat and tendons from the chicken
Chicken can be pickled both when fresh and frozen. However, before proceeding, prepare the chicken breasts by removing any fat or tendons. The fat is generally a white or creamy white color and is found around the edges of the chest, while the tendons are hard, reddish patches.
Step 2. Place the chicken on a baking sheet or in a bag
Chicken can be pickled using a large, shallow roasting pan or airtight bag. In case you need to use the baking sheet, spread one breast next to the other making sure they don't overlap.
Step 3. Add the brine
Pour the brine over the chicken. You should pour in enough to completely submerge the meat. Close the bag tightly and roll it lightly to allow the brine to reach every single part of the chicken. If you used a baking sheet or plate instead, cover it with aluminum foil or cling film.
Step 4. Put the chicken in the fridge and let it rest in brine
The longer you let it rest, the more succulent and flavorful it will become. As for the processing times, calculate an hour for every 500 g of meat.
- If the portions are large or you have large quantities of chicken, leave it in the brine overnight to intensify its flavor and improve its texture.
- The process can also take less time. Divide the chicken into portions of about 250g and pickle them for half an hour using separate plates or bags.
Step 5. Remove the chicken from the brine and pat it dry
Once the process is complete, remove the chicken from the brine and let it rest on a plate for at least 5 minutes. This way the excess juice will drain out of the chicken breast.
Some people prefer to rinse the chicken after the brine. This helps keep the meat succulent and gives it a more delicate taste
Part 4 of 4: Brine Chicken
Step 1. Grill the chicken immediately after removing it from the brine
Grilling pickled chicken makes it crunchy on the outside, but tender and luscious on the inside. Cook it over medium-high heat (190-230 ° C) until the outside is golden. The internal one should reach a temperature of 75 ° C.
Chicken breast can cook quickly over direct heat, but in any case there are no predetermined cooking times. Just be sure to check the internal temperature, so you can be sure it is well cooked
Step 2. Bake the chicken breast in the oven
Baked chicken is often dry. However, the pickled one typically becomes tender and succulent. Preheat the oven to 230 ° C, then season with salt, pepper and other seasonings. Spread the chicken on a greased baking sheet and cook for 20-25 minutes or until it has reached a core temperature of 75 ° C.
You can check the core temperature of the chicken using a meat thermometer. Lower the temperature to 200 ° C in case the outside is cooking too quickly
Step 3. Fry the chicken
As with baking, frying can also dry out the chicken, but the brine helps keep the meat tender. Prepare the batter of your choice and fry the chicken in abundant oil (preheated to a temperature of 180 ° C), calculating 5-7 minutes per side depending on the thickness of the cut.
