Difference between revisions of "Brine Chicken"
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| − | + | Brining meats before cooking them is an effective way to increase the moisture and tenderness of the meat before roasting. This is especially important for chicken, which often gets dry in the oven. The process of soaking the meat in salted water causes the chicken to absorb some of the water through osmosis, making it moister when cooked. You can also work with dry brines, which lead to crispy skin and keep the natural moisture in the bird without the hassle of a wet brine. | |
*''Prep time (Wet): 30 minutes'' | *''Prep time (Wet): 30 minutes'' | ||
*''Cook time: 8-12 hours (active cooking: 10 minutes)'' | *''Cook time: 8-12 hours (active cooking: 10 minutes)'' | ||
