Chicken is a go-to ingredient in many kitchens, and there’s a simple cooking trick called brining that helps make it more juicy and flavorful. Brining means soaking your chicken in salt water before cooking.
Here’s why it works: the salt in the brine breaks down some proteins in the meat, allowing it to soak up more moisture and flavor. This keeps the chicken tender and juicy, even after heat dries out the outer layers during cooking. You can also add seasonings like garlic, herbs, or sugar to the brine to give the meat a richer taste.
People brine chicken mainly for three reasons: to lock in moisture, to add flavor deep inside the meat, and to improve tenderness. While not compulsory, it’s a step that makes a big difference if you want better results.
To brine, use about one cup of salt to one gallon of water. Warm some of the water to dissolve salt and any sugar, then cool with cold water. Fully submerge your chicken in the brine and refrigerate it for the right amount of time—ranging from 30 minutes for breasts to up to 12 hours for a whole chicken.
Once done, rinse the chicken to remove extra salt and pat dry to get crispy skin if roasting or frying. You can cook it any way you like, and you’ll notice the juiciness and seasoning throughout.
Brining can also be combined with freezing—just brine first, rinse, dry, freeze, and thaw in the fridge before use.
This easy kitchen hack can elevate weeknight meals and special occasions alike by making your chicken tender, juicy, and flavorful.
