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FutureStarrBrine a Chicken
Some people didn't like the brine idea and thought I was nuts. More people loved the idea and often asked for ways to make a brine at home.
I’m no good at that “let marinate overnight” junk – I’m just not that organized, and honestly, most of the time I don’t decide what we’re eating on any given night until that morning! Cravings rule our home, but I haven’t figured out a way around that just yet. This quick brine is everything I ever wanted and more (no hyperbole, I swear). It’s flavorful, simple, and quick. We all know how much better a turkey tastes if you brine it before roasting it. But we're about to take things a step further: You should also be brining your chickens—and not just for special occasions, like holiday roasts. A brine adds flavor and keeps the meat tender and juicy. It's a no-brainer way to turn a regular in your dinnertime rotation into something extraordinary—and, not to mention, a smart way to guard against accidental overcooking. You can brine whole chickens or broken-down birds; those pan-roasted thighs would surely benefit from it. All it takes is a little planning (you'll need to devote at least a couple of hours to the process, but it's happily hands-off). Here are three options for doing it right. Get those birds ready: It's time to brine!
The chicken is seasoned with salt all the way through the flesh, with a hint of the flavourings of the brine. The brine flavourings are not intended to be dominant – it’s more of a subtle perfume rather than a strong flavour. You don’t need strong flavours when the flesh of chicken is seasoned this way because you’ll taste chicken flavour in a way you never have before! Recipe video above. BRINING is the secret to the most succulent, tender roast chicken you will EVER have in your life! Adapted from a recipe by Thomas Keller, one of the great masters of the culinary world. The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic). (Source: www.recipetineats.com)