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Dry Brine for Chicken
Posted on 1/5/17 at 12:14 am
Posted on 1/5/17 at 12:14 am
I was recently introduced to the idea of dry brining, and I like the results I've gotten when I tried it with beef and pork. What about chicken? I know people will salt a whole bird in advance to help get the skin crispy, but do you get good results when you dry brine a boneless, skinless chicken breast for example?
Posted on 1/5/17 at 9:15 am to Mr B Walker
I've done it with chicken, whole and parts, and had good results. I put salt and (sometimes) poultry seasoning underneath the skin as well as on top, and let is sit in the fridge for several hours to overnight.
I don't eat much of the skin, so flavoring the meat is what I'm looking for, and it does that.
Meathead says that salt can penetrate chicken and turkey skin. LINK
I don't eat much of the skin, so flavoring the meat is what I'm looking for, and it does that.
Meathead says that salt can penetrate chicken and turkey skin. LINK
Posted on 1/5/17 at 9:23 am to Mr B Walker
You are on the right path. Few things benefit more from a dry brine than chicken.
Especially boneless, skinless chicken breasts. I usually dry brine (just salt a touch more than would normally) about 30 minutes prior to cooking. Big difference.
Especially boneless, skinless chicken breasts. I usually dry brine (just salt a touch more than would normally) about 30 minutes prior to cooking. Big difference.
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