Best 4 How To Dry Brine Chicken Recipes
**Tantalizing Dry Brined Chicken Recipes: A Culinary Journey of Flavor and Texture**
Dry brining chicken is a culinary technique that enhances the flavor and texture of chicken by drawing out moisture and allowing the seasonings to penetrate deeply into the meat. This method results in incredibly juicy, flavorful, and tender chicken that is perfect for grilling, roasting, or baking. Discover a world of culinary delights with our comprehensive collection of dry brined chicken recipes, each offering a unique taste experience. From the classic dry brine with salt and pepper to tantalizing herb and spice combinations, our recipes cater to diverse palates and preferences. Explore succulent grilled chicken breasts bursting with citrusy and smoky flavors, or indulge in tender roasted chicken thighs enveloped in a savory blend of herbs and garlic. Elevate your culinary skills and treat your taste buds to the exceptional flavor and texture of dry brined chicken. Embark on a culinary journey that promises to transform your chicken dishes into unforgettable meals.
DRY BRINE ROAST CHICKEN
This simple dry brine technique results in juicy and flavorful chicken with a crispy skin.
Provided by Kate
Categories Main Course
Time 1h25m
Number Of Ingredients 3
Steps:
- Place the chicken in a baking dish and sprinkle with salt.Set uncovered in the refrigerator for up to 24 hours.
- Preheat oven to 400.Place the chicken on a rack in a roasting or baking pan.
- Roast for approximately 1 hour, or until internal temperature of the chicken reaches 165 degrees in its meatiest part.
- Let rest for 15 minutes before carving and serving.
DRY BRINED ROASTED CHICKEN
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
- Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.3 g, Cholesterol 71.8 mg, Fat 6.4 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 1816.1 mg
HOW TO DRY BRINE CHICKEN
This simple dry brine method will give you tender, flavorful chicken with crispy skin every time!
Provided by Brandi Schilhab
Number Of Ingredients 2
Steps:
- Pat chicken completely dry, then set it on a rimmed baking sheet or other dish.
- Salt the chicken with coarse or kosher salt on both sides, and in the cavity.
- Whole chicken: use about 1 teaspoon of salt per pound
- Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound
- Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound
- After you've salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.- Whole Chicken: 8-24 hours- Bone-In, Skin-On Cuts: 2-12 hours- Boneless, Skinless Chicken Breasts or Thighs: ½-1 hour
- Once the chicken is done brining, cook your chicken as the recipe directs - there is no need to rinse the chicken before cooking!
DRY-BRINED CHICKEN BREASTS
A short, simple dry brine can take a pallid chicken breast from bland to glam. Dark brown sugar is especially welcome since its molasses provides additional moisture. Dried bay leaves, ground to a powder, lend an aromatic woodsiness that will make you think, "Oh, that's what bay leaves taste like." But it's the salt here that's most crucial, as it draws out the meat's water. That water then dissolves the salt and, through diffusion, the two reenter the meat, seasoning the chicken thoroughly and encouraging water retention during cooking. You can enjoy it right out of the skillet with a spritz of lime juice or save it to serve in salads, sandwiches, fried rice and the like.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a spice grinder, blitz the bay leaf pieces and peppercorns until finely ground. Transfer to a small bowl and add the salt, brown sugar and garlic powder, and rub it all together with your fingers.
- Cut each chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Place the four chicken pieces on a large plate or sheet pan and sprinkle generously on all sides with the spice mixture, moving the chicken around to catch any fallen spices. Refrigerate, uncovered, to dry-brine for at least 30 minutes and up to 1 hour (any shorter and the osmotic brining process won't complete; any longer and you'll end up with deli meat).
- When ready to cook, take the chicken out of the fridge and heat a large skillet with a lid over high heat. Add enough oil to lightly coat the bottom of the skillet. Carefully add the chicken pieces, smooth sides down, and immediately reduce the heat to medium-low. Cook until the bottoms are browned but not burnt, 5 to 7 minutes. Flip the chicken, cover the pan and cook until the other sides are browned and the internal temperature at the thickest part of the meat reaches 155 degrees, another 5 to 7 minutes. You may want to pull the longer, thinner pieces off the heat a minute or two sooner, as they may cook faster.
- Transfer the chicken to a cutting board to rest for at least 10 minutes so the juices can redistribute. The meat will continue to cook as it sits and should reach an internal temperature of 165 degrees. You can also check for doneness by cutting into the chicken; it should look white and juicy and no longer pink. Slice the chicken against the grain (that is, perpendicular to the parallel fibers that run within the breast) and serve with lime wedges if you'd like. You can also keep the meat whole and refrigerate it, covered, for up to 4 days.
Tips:
- Choose the right chicken: A whole chicken is ideal for dry brining, as it allows the brine to penetrate the meat evenly. You can also use chicken parts, but the brining time will need to be adjusted. - Use a large container: The chicken needs to be completely submerged in the brine, so make sure you use a container that is large enough. - Make sure the brine is cold: The cold brine helps to draw moisture out of the chicken and keeps it from becoming too salty. - Brine the chicken for the right amount of time: The brining time will vary depending on the size of the chicken and the desired level of saltiness. A general rule of thumb is to brine the chicken for 12 to 24 hours. - Rinse the chicken thoroughly before cooking: This will remove any excess salt from the surface of the chicken. - Pat the chicken dry before cooking: This will help the skin to crisp up.Conclusion:
Dry brining is a simple and effective way to add flavor and moisture to your chicken. By following these tips, you can ensure that your dry-brined chicken turns out perfectly every time. So, next time you're cooking chicken, give dry brining a try – you won't be disappointed!
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