please don't laugh... brining chicken?

Question

I'm a newlywed and do not have the most experience in the kitchen, but love learning.. I have seen people talking about "brining chicken"... can anyone please tell me what this means, how you would do it, and why? i really appreciate it!

also, can boneless, skinless chicken breasts be brined? or does it have to be a whole chicken?

Answer 1

Simply put it means to cover the poultry (it is also done with duck and turkey) In water with 1-2 cups of Kosher salt (really important to use kosher because less salt will absorb into the food). Then let set in a cool place (like the fridge or a cooling pantry) at least 2 hours - then drain, season and cook. The brining does 2 things it seals in the natural flavors of the poultry and it improves the tenderness and crispness of the skin.

Answer 2

Yes, you can absolutely do this with boneless skinless breasts. I usually do, because they so easily end up overcooked and dry if you don't brine them. I don't know how large a recipe of chicken you were planning on making, but for every quart of cold water you use (there should be plenty of cold water to cover the chicken), use 1/4 cup salt (some say you have to use kosher, but I haven't noticed a difference) and 2 rounded tablespoons sugar. White sugar works just fine, by the way. Add any and all seasonings you like, peppercorns, bay leaves, spices, etc.

If you're using boneless and skinless chicken breast. the brining will take only about 20-25 minutes. (I don't need to say that the chicken should be covered and in the fridge during brining, do I?) Don't let it brine very much longer than the 25 minutes, because over-long brining can give the meat a mushy texture. Remove from the brine and grill, saute or roast however you want. Foolproof and tasty.

And you deserve praise for wanting to learn. That's how a good cook is made! :)

Answer 3

Very few home cooks even bother to brine the chicken so don't feel silly. The reason to brine is it keeps the chicken very moist when you cook it and it is also a very good way to get more flavor into the chicken. All brine's should have water, brown sugar, salt and pepper. Other than that you can add whatever you want, herbs, other spices, hot sauce, spicy peppers, anything, just soak it overnight and use it as you would normal chicken. Just make sure you dry it with paper towels before cooking so it will brown nicely. The brown sugar in the brine will also make it brown nicely but watch out for direct fire if grilling because it could burn. Good luck.

Answer 4

Here's another brined chicken recipe for you.



Honey Brined Chicken with Lemon and Sage Recipe courtesy Michael Symon
Show: Melting Pot
Episode: Eastern European--Honey Show

1 (3 to 4 pound) whole chicken
4 ounces honey
4 ounces salt
1 quart water
2 bay leaves
2 cloves garlic sliced
6 sage leaves
6 thin slices lemon seeds removed
2 ounces olive oil

Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
Preheat oven to 375 degrees F.

Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

Answer 5

Brining chicken is a technique used to tenderize as well as season chicken. The main ingredients used for brining are: a lot of salt, pepper, water/broth, & thyme. If you brine your chicken, you don't even have to season it coz the meat really drinks in the flavors. And when roasted, the meat will be so juicy and tender you won't believe it came out of your own kitchen.

Brining must be done overnight so that the meat has ample time to absorb the flavors. Try it and your spouse will be wowed!

Answer 6

On the show Ricardo and Friends, he prepared a brined chicken - here is the recipe.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8221

Answer 7

Brining is a salt and sugar solution in water used to keep poultry moist while cooking. I have used it with great results with a whole Turkey. You soak the bird for usually an hour or so and then cook.

Answer 8

it soakes in a salt bath overnite usually

Answer 9

what he said