Posts Tagged ‘chicken brining’

Until recently, brining remained a mystery to me. It seemed like a time-consuming, unnecessary step. The more I’ve cooked, however, the more I’ve reconsidered that position. Brining is that extra step that imparts more flavor and ensures the juiciest meats.

Brining is a process of soaking meat in a salty liquid to impart improved flavor and a juicier end result.  It takes some time so you need to plan ahead if you want to add this step.  Brined meats are subtle in their difference, but do it once and you will realize and appreciate the difference.  Give it a try on a day when you have time, and you will find that you make the time again and again thereafter.

There are a lot of brine recipes out there, but I prefer a simple one.  I think it is important not to confuse brining with marinating.  Less is best here, in my opinion.

CHICKEN BRINE RECIPE

• 4 cups water
• 1 cup salt
• 1/4 cup sugar
• Juice and rind of one lemon

PORK BRINE RECIPE

• 4 cups water
• 1 cup salt
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 Tbsp. juniper berries
• 1 Tbsp. peppercorns

In a large glass or stainless steel bowl, add all ingredients and stir until all is dissolved.  Add your meat and cover with plastic wrap.  Place bowl in the refrigerator for anywhere from 2-6 hours.

Once brined, remove the meat from the water and rest on a baking sheet covered with paper towels.  Pat dry.

Proceed with your chosen recipe.