Snohomish County Career Fair - September 10
The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Ask a Cook: What are the basics of brining chicken?

SHARE: facebook Twitter icon Linkedin icon Google+ icon Email icon |  PRINTER-FRIENDLY  |  COMMENTS
Published:
Chicken-brining basics
Question: What’s a good mix of salt and water for brining chicken? Is there a time difference for whole chicken vs. parts?
Answer: Brining, or soaking food in a mix of salt and water, adds moisture and flavor. A good formula is 1 ounce of salt to 20 ounces of water, or 2 tablespoons coarse kosher salt to 2 1/2 cups of water.
You can add other flavorings, but you need to heat the brine long enough to dissolve the salt and bring out the flavors of other ingredients. Make sure the brine is cool before adding meat. One quick trick is to reduce the amount of water and add ice before adding meat; when the ice melts, the brine should be cool.
Vary the time based on the mass of the item being brined. Go 15 to 30 minutes for seafood or fish, 30 minutes to 1 hour for skinless, boneless chicken breasts, 1 to 3 hours for bone-in chicken parts and pork chops, 4 to 6 hours for a whole chicken and 24 to 48 for a turkey. Refrigerate brine and food if it sits longer than an hour, and rinse thoroughly before cooking.
Kathleen Purvis, The Charlotte Observer
Story tags » Cooking

More Life Headlines

NEWSLETTER

Weekend to-do list

Our to-do list full of ideas for your weekend

Calendar

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus