Meat Tip of the Week
09 August 2010

You'll be amazed at the flavor difference in your chicken if you brine it first. You have no doubt heard of brining (immersing in salt water) a turkey before cooking it. The brine (salty water) has the affect of breaking down the cell walls, which makes the meat more tender and juicy.

You've also no doubt had boneless, skinless chicken breast, which is generally so dry you've nearly choked on it. Apply the same logic to boneless, skinless chicken breast and you'll find it's moist and juicy - and much more flavorful every time. Chicken breasts should be brined at least 6 hours.

Whether we are going to roast a whole chicken, cut one up for frying or baking, I always brine it first. If I'm going to make "Hot wings" or fried chicken, I'll put the parts in the brine either the night before or in the morning. If I'm going to smoke, roast or barbecue a whole chicken, I brine it for at least 24 hours.

The formula is one cup of salt per gallon of water. The kind of salt you use is important. I use either kosher salt, which has no anti-caking agents, pickling salt or purified salt. You don't want any additives at all, just pure salt. Some brands of kosher salt have additives, so you'll want to find one that doesn't, such as "Diamond Crystal". Pickling salt is also free of additives.