Daily Kitchen Note
Roasting a whole chicken can often result in dry, tough meat. Brining the bird beforehand ensures incredibly juicy roasted meat with enhanced flavor.
How to Brine chicken
- Dissolve ¾ cup of table salt in 1 gallon of water to create the brine solution.
- Place the whole chicken in a large food-grade container and pour the brine over it until completely submerged.
- Cover the container and refrigerate overnight, or for up to two days.
- Remove the chicken from the brine, discard the liquid, and proceed with roasting.
Why it works
The salt in the brine dissolves protein in the muscle tissue. This process reduces moisture loss during cooking, allowing the meat to retain more liquid and remain juicy and tender.
Source
USDA Food Safety and Inspection Service: Poultry: Basting, Brining, and Marinating
