Brine for Chicken Breasts

Page 402

Cuisine: North American | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

I decided to use this brine on the chicken breasts that I removed from the chicken that I made stock with. I made the stock on Sunday so I pan fried the breasts in olive oil tonight as suggested in the brining instructions.

This chicken had just the right amount of salt without adding any more. I only added pepper to mine and it was delicious , very moist.

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I tested this brine on the breasts removed from the intact chicken that I used for making broth.

I am not much of a meat cooker, and this was only the second time I've brined. This seemed to be a pretty gentle brine - salt, sugar, lots of water, and a crushed bay leaf. I incubated the two breasts for 2 days, rinsed, and cooked as suggested - dry off, brush with olive oil, and fry.

I was very pleased with the result. Delicious, and not at ll salty. This was much better than the other brine I used, years ago. I will use this again.

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