Savory Thomas Keller Chicken Brine Recipe - TheFoodXP (2024)

FAQs

What is the formula for brining chicken? ›

Ideal Brining Time

Then you can just let the brining meat sit while you prepare the rest of the meal. Ideal brining time is about a half an hour, but I've found that even a 15-minute brine makes a difference. The meat cooks up juicier and with more flavor than it does otherwise.

To Use: Brine should be completely cooled before using. Follow the directions for your chicken recipe, but in general, a whole chicken can be brined for up to 8 hours, while bone-in pieces can be brined for up to 4 hours.

For dry brine:

I like to use fresh-ground pink Himalayan sea salt. Place the chicken breasts (or tenderloins or whatever) on the salt and press down, then sprinkle or grind more salt on the top side as well. Let rest for at least 15 minutes, though I've let it go more like 45 accidentally and it's fine.

For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine and put the whole container in the refrigerator. If it doesn't fit, place it in an ice chest filled with ice.

Do you rinse meat after brining? You really don't have to. If the brine has spices and herbs floating around in it, try to scrape any of that stuff that may have stuck to the meat off before cooking. Other than that, just dry it off before you cook it.

What Is the Brine Ratio? The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water.

If you go to extremes, such as leaving chicken in brine for more than 24 hours, you'll get overly-salted chicken. It can also change the texture of the chicken. When in doubt, 1 hour per pound is always a good plan.

A pretty standard brine ratio is 2 tablespoons of salt (about 30 grams) for every liter of water (so 2 tablespoons of salt for each quarter of a gallon). This means about a 3% salt solution and is enough "to dissolve parts of the protein structure" according to McGee in On Food and Cooking.

Some recipes mention brining your bird in an ice filled cooler, but to be sure your brine and bird stay cold enough and avoid any food safety issues, it's best to keep it in the refrigerator.

What spices to add to brine? ›

Other popular brine additions include whole peppercorns, lemon or orange quarters, bay leaves, whole cloves, and cinnamon sticks.

Place brining solution in food-grade plastic, stainless steel, or glass containers. Totally submerge poultry in solution and store covered in the refrigerator. For best results, refrigerate at least overnight. Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh.

Brining not only affects the texture and juiciness of your chicken, it also affects the taste. A few hours in a brine will let salt penetrate deep into the chicken meat, enhancing its natural flavor.

There is one occasion when table salt actually has a small leg up over kosher salt: when you need to dissolve it quickly in a liquid. When you're making a high-salinity solution (such as a brine), table salt will dissolve a little faster than kosher salt due to the smaller size of its crystals.

Brining time – 12 hours is enough, 18 to 24 hours is ideal. Don't go longer than 24 hours because the chicken starts getting too salty. Can take chicken out, pat dry and refrigerate for a while until cooking.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

Overall process: 2 NaCl + 2 H ₂O → Cl ₂ + H ₂ + 2 NaOH.