Emily Carter
There are two methods for brining chicken: wet brining and dry brining. Wet brining involves soaking chicken in a saltwater solution, sometimes with added aromatics, before cooking. Dry brining, also known as salting, involves rubbing chicken with salt and letting it rest in the refrigerator for a few hours or overnight. Both methods aim to achieve juicy chicken with high-impact flavour. However, dry brining is considered easier, faster, and more effective in producing crispy skin.
Characteristics of Salting (Dry Brining) and Brining (Wet Brining) Chicken Bone-In
| Characteristics | Values |
|---|---|
| Pros of Salting | More convenient than brining (no need for a large container of saltwater in the fridge); won't thwart the goal of crispy skin; seasons the meat and changes the structure of its muscle proteins so they're better able to retain their juices |
| Cons of Salting | Takes longer than brining |
| Preferred Salt for Salting | Kosher, because it's easier to distribute the larger grains evenly |
| Amount of Salt for Salting Whole Chicken | 1 teaspoon per pound, evenly inside the cavity and under the skin of breasts and legs |
| Amount of Salt for Salting Bone-In Chicken Pieces | 3/4 teaspoons per pound, evenly between skin and meat, leaving the skin attached |
| Refrigeration Time for Salting Whole Chicken | 6 to 24 hours |
| Refrigeration Time for Salting Bone-In Chicken Pieces | 2 to 12 hours |
| Pros of Brining | Juicier, more tender, and more flavorful meat; can add aromatics like garlic, herbs, and onions to the brine for additional flavor |
| Cons of Brining | Requires more work and space in the fridge; can result in overly salty meat if left too long |
| Brine Mixture for Bone-In Chicken Pieces (4 pounds) | 2 quarts cold water with 1/2 cup table salt |
| Brining Time for Bone-In Chicken Pieces | 1/2 to 1 hour |
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What You'll Learn
Wet brining
To create a wet brine, you can boil a mixture of water, salt, and any desired aromatics or flavourings. It is important to use kosher or non-iodized salt, as table salt can make the brine overly salty. The ratio of salt to water can vary depending on taste, but a common ratio is 1/3 cup of salt per quart of water. It is recommended to bring the brine to a boil to dissolve the salt and release the flavours of the aromatics. After boiling, add cold water to bring the temperature down, and then refrigerate the brine until it is fully chilled.
Once the brine is ready, submerge the chicken upside down, ensuring that all pieces are fully covered by the brine. Bone-in chicken pieces can be brined for up to 4 hours, while a whole chicken can be brined for up to 8 hours. However, it is important not to exceed the recommended brining time, as the chicken may become overly salty.
After brining, remove the chicken from the brine and roast it according to your preferred cooking method. Brined chicken typically cooks faster than unbrined chicken, so adjustments to cooking time and temperature may be necessary.
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Dry brining
To dry brine a whole chicken, start by patting the chicken dry on both sides and placing it on a rimmed baking sheet or dish. Then, apply kosher salt 1 teaspoon per pound evenly inside the cavity and under the skin of the breasts and legs. For bone-in chicken pieces, use 3/4 teaspoons per pound, applying the salt evenly between the skin and meat. Leave the skin attached and place the chicken on a wire rack set in a rimmed baking sheet in the refrigerator. For boneless, skinless chicken, use 1/2 teaspoon of salt per pound, applying it to both sides of the chicken. Refrigerate the chicken for 30 minutes to 1 hour before cooking.
You can dry brine your chicken for anywhere from 1 hour to 3 days. The longer the brine, the more tender and flavorful the meat will be. However, it's important to note that dry brining takes longer than wet brining. If you are short on time, dry brining is still a great option, but aim for at least 30 minutes to 1 hour.
You can also add other seasonings, spices, or herbs to your chicken during the dry brining process. Just be mindful of the salt levels in any additional seasonings or sauces you use to avoid oversalting.
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Marinading
Marinades are a great way to add flavour to chicken, especially leaner cuts like chicken breasts. They are made with oil and acid (like citrus juice or vinegar) to help break down tough muscle fibres. While you can marinate chicken after brining, the salt solution will be drawn out of the chicken and into the marinade, potentially making the chicken too salty. Therefore, it doesn't always make the most sense to brine and then marinate, especially as many marinades already contain salt.
If you do want to brine and then marinate, it is recommended to do this for no more than 30 minutes. However, one source suggests that 15 minutes is sufficient and that any longer is a waste of time and salt.
If you are only marinating the chicken, this can be done for up to two days before cooking.
It is worth noting that brining is best for leaner cuts of meat, such as chicken breasts, whereas fattier cuts like chicken thighs may benefit more from a marinade.
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Brine time
The amount of time needed to brine chicken depends on the cut of the meat and the type of brine used.
Wet Brine
For a whole chicken (3- to 8-pound), it is recommended to brine for 1 hour. For bone-in chicken pieces, a brine time of 30 minutes to 1 hour is sufficient. It is important to note that water-chilled chicken cannot absorb as much water or salt as air-chilled chicken, so it may cook up dry and under-seasoned.
Dry Brine
Dry brining, also known as salting, is a convenient method that seasons the meat and changes the structure of its muscle proteins, allowing them to retain their juices better. For a whole chicken, dry brining can be done for 6 to 24 hours. For bone-in chicken pieces, it is recommended to dry brine for 2 to 12 hours.
Other Factors to Consider
The optimal brine time also depends on personal preference and the desired outcome. Some people brine their chicken for as little as 2 hours or up to 24 hours, depending on their taste and the saltiness of the brine. It is important not to brine longer than recommended to avoid overly salty meat. Additionally, the type of water used in wet brining matters; cold water is generally preferred over warm water as it results in more tender and juicy meat.
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Salt type
Salting, also known as dry brining, is a process where salt is applied to raw meat. The salt draws out the juices inside the meat to the surface. The juices dissolve the salt, forming a brine that is reabsorbed by the meat. This process seasons the meat and changes the structure of its muscle proteins, allowing them to retain their juices better. Dry brining is considered more convenient than wet brining as it does not require a large container of saltwater and does not affect the crispiness of the skin. However, it takes longer than wet brining.
For bone-in chicken pieces, it is recommended to use kosher salt or coarse salt, which are easier to distribute evenly due to their larger grain size. The salt is applied between the skin and meat, with the skin left attached. The recommended amount is 3/4 teaspoon of salt per pound of chicken. The chicken is then placed in the refrigerator for at least one hour or up to 12 hours. Leaving the chicken uncovered is suggested if it will be refrigerated for only a few hours; otherwise, a loose tent of foil or parchment can be used if brining overnight.
For a whole chicken, the kosher salt or coarse salt is applied inside the cavity and under the skin of the breasts and legs. The recommended amount is 1 teaspoon of salt per pound of chicken. The chicken is then refrigerated on a wire rack set in a rimmed baking sheet for 6 to 24 hours.
It is important to note that dry brining should be done at least half an hour before cooking, and the salt should be evenly distributed across the meat. This process allows the salt to penetrate the meat, eliminating the need for additional salting before cooking.
Wet brining, on the other hand, involves creating a brine solution by mixing salt with water. Additional ingredients like sugar, aromatics, and seasonings can be added to the brine. The meat is then soaked in this solution before cooking. While wet brining can result in more tender and juicier meat, it requires more time and effort. The size of the meat also plays a role in the practicality of wet brining, as larger pieces like a whole chicken or turkey may be challenging to fit in a container.
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Frequently asked questions
Salting, also known as dry brining, seasons the meat and changes the structure of its muscle proteins so they retain their juices. When salt is applied to raw meat, juices are drawn to the surface and dissolve in the liquid, forming a brine that is reabsorbed by the meat. Brining, on the other hand, involves soaking the chicken in a saltwater solution, infusing it with flavour and breaking down the toughness of the meat, resulting in better moisture retention.
Salting chicken bone-in is more convenient than brining as it does not require a large container of saltwater in the fridge, and it will not affect the crispiness of the skin. However, it takes longer than brining.
Brining chicken bone-in results in a more tender and juicy end product. However, it requires more work and takes up more space in the fridge.
