Quote:
Originally Posted by Sorry
anyone have some simple brines for chicken breast?
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I just dry brine.
Take the chicken breast, put it in a large glass bowl, sprinkle salt and pepper on there ( plus brown sugar, granulated garlic and/or a little cayanne depending on what flavors you're going for), cover with saran wrap and leave in the fridge over night.
A dedicated brine just seems an unnecessary stop to me.
EDIT: Also, I've generally been told to leave it uncovered and I believe it's because the evaporator cycle in your fridge will help get some of the moisture out of the skin and make it crisp up better when cooked. I just don't do it because I don't like the idea of uncovered chicken breasts in my fridge. I would recommend covering it but the results may not be quite as good. If you have a full sized beer fridge w/ some extra room, maybe give that a shot. Ultimately your mileage may vary.