Brine for Chicken Breasts
Cookbook
Page 402
Cuisine: North American
Course: Main Courses
Reviews
2 reviews,
average rating 4.5 / 5
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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... Read more
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... Read more