Is There a Quick Way to Brine Chicken?

Always store meat in the refrigerator while brining.

Brining, or soaking in a saltwater solution before cooking, is a method that has been traditionally used to preserve meat. In recent years, "flavor brining" has been featured in many cooking shows and cookbooks. It is the technique of marinating the meat in a mixture of saltwater and various herbs and spices. As the saltwater moves into the meat through the process of osmosis, it brings the salt and flavors of the spices with it. This only takes a short while with a small chicken, especially if you cut it into pieces instead of keeping it whole.

Things You'll Need

• Kosher salt
• Sugar
• Spices
• Water
• Large plastic food storage bag

Instructions

1. Prepare the brine. A typical example is 1 qt. cool water, 1/2 cup kosher salt and 1/2 cup sugar. Add any spices or herbs that appeal to you. You can substitute maple syrup or honey for the sugar. You can also replace some of the water with a good white or port wine. If you are going to cook the chicken at a high temperature, reduce the sugar to just 2 tbsp.

2. Cut the chicken into quarters. This reduces brining time by almost 70 percent over a whole chicken.

3. Place the chicken pieces into a large plastic sealable bag and pour the brining solution over it. Refrigerate for 1 to 2 hours.

4. Remove the chicken from the brine after 1 hour for a less salty flavor in the cooked chicken. Rinse it under cold water to remove some of the salt taste and to prevent the sugar from burning while cooking.

Tips & Warnings

• Many commercially sold chickens now come prebrined. Look in the small print to see if any water and additives have been added to the chicken. If so, it does not need further brining.

References

• The Virtual Weber Bullet: All About Brining
• The Accidental Scientist: What Gives Meat Its Flavor?
• New York University Langone Medical Center: Brined Chicken Breasts