A brine adds flavor and keeps the meat tender and juicy.
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).
To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours.Sep 10, 201
The brine should always be cold before you add the meat so you should refrigerate it before you add the meat. You don’t want the brine cooking the meat. … Brine meats for about 1 hour per pound in the refrigerator. It is important that everything is kept cold
The traditional brine is made from a ratio of 1 cup of salt to 1 gallon of water. This is based on table salt. One cup of table salt weighs in at 10 ounces
After brining, take the chicken out, discard brine and rinse the chicken inside and out under cold water. Place it on a platter, pat it dry and place it back in the refrigerator for an hour to dry the skin. Take it out of the refrigerator an hour before roasting. Season the chicken inside and out with salt and peppe
CRACK CHICKEN RECIPE
BONELESS SKINLESS BREASTS (OR THIGHS)
PACKET OF RANCH SEASONING
1 BLOCK OF CREAM CHEESE
Crock pot – low for 7 hours (do not open)
Add everything, sprinkle packet on top
Shred with 2 forks; add cheddar cheese and cover for 10min or until cheese is melted