Brining
Brining is soaking meat in salty water before cooking, which helps it hold more moisture and stay juicy and seasoned all the way through.
Why it works
Salt changes the proteins in meat so they hold on to more water as they cook. A brine also carries salt and some water into the meat through diffusion, seasoning it deeply. A common brine is about 5 percent salt, or roughly 1/4 cup of kosher salt in 1 quart of water. The meat ends up juicier and more forgiving.
How to do it
- Stir about 1/4 cup kosher salt into 1 quart of cold water until dissolved.
- Submerge the meat completely in a container in the fridge.
- Brine chicken breasts for 30 to 60 minutes and whole birds for several hours.
- Remove the meat and pat it very dry.
- Skip extra salt when cooking, then taste before adding more.
Common mistakes
- Brining for too long, which makes the meat spongy and overly salty.
- Skipping the drying step, which prevents browning.
- Brining on the counter, which is unsafe, so always keep it cold.
Questions
How long should I brine chicken?
Brine boneless chicken breasts for 30 to 60 minutes and a whole chicken for 8 to 12 hours. Longer can make meat salty and soft.
What is the difference between a brine and a dry brine?
A wet brine uses salted water. A dry brine rubs salt directly onto the meat, which gives similar juiciness and better browning.
Do I need to rinse after brining?
Usually not. Just pat the meat dry. Rinse only if you used a very salty brine, then dry well.