Soaking chicken in brine before cooking is a technique used by many home cooks and professional chefs. Brining, also known as wet brining, involves submerging raw chicken in a saltwater solution for a period of time before cooking. This process helps the chicken retain moisture and can enhance its flavor. However, brining chicken is somewhat controversial, with advocates touting its benefits while critics argue it’s an unnecessary step. Here is an in-depth look at the pros and cons of soaking chicken in brine.
What is chicken brining?
Chicken brining involves submerging raw chicken parts or a whole chicken in a brine solution before cooking. The brine is typically made by dissolving salt and sugar in water, with aromatics like garlic, herbs, spices and lemon sometimes added for extra flavor. The salt in the brine helps the chicken retain moisture, while the sugar balances out some of the saltiness. The chicken is soaked in the brine, covered in the refrigerator, for 30 minutes to a few hours before being removed, rinsed off, dried, and cooked as desired. The brining timeframe depends on the size and cut of the chicken.
Benefits of brining chicken
There are a few purported benefits to soaking chicken in a brine solution:
- Increased moisture – The main benefit is increased moisture retention. The salt in the brine helps the chicken absorb and retain more moisture. This can make the cooked meat more juicy and tender.
- Enhanced flavor – Brining can also infuse new flavors into the chicken and enhance its taste. The sugar caramelizes, while aromatics like garlic and lemon can permeate the meat.
- Tenderized texture – The salt also helps break down muscle proteins, partially denaturing them, which can contribute to a more tender texture.
- Better browning – With increased moisture just below the surface, brined chicken often browns better in the oven or on the grill.
Many cooks and recipes suggest brining lean cuts of chicken like breast meat, which tends to dry out easily during cooking. Brining helps retain moisture and juiciness. However, brining can also benefit fattier cuts like chicken thighs.
Potential downsides to brining
Despite the listed benefits, brining chicken also has some potential downsides:
- Adds time – It takes extra time to make the brine, brine the chicken, rinse it off, and pat it dry. This can add 30 minutes to a few hours to your prep time.
- Dilutes flavor – Some argue that brining can dilute the chicken’s natural flavor by introducing extra water.
- Too salty – Since brine is heavily salted, it can sometimes make the chicken taste overly salty.
- Wet skin – Brined chicken often has wetter skin, which may not crisp up as well when cooked.
- Masks freshness – Brining can mask any off flavors or lack of freshness in older chicken.
To avoid over-brining, it’s important to carefully control brine strength, chicken size, and brining time. Rinsing and patting chicken dry after brining can also reduce excess saltiness.
How a brine works
There is some science behind how brining helps chicken retain moisture and enhances its flavor. Here is a closer look:
- Salt concentration – The salt in a brine dissolves muscle proteins on the surface of the meat, allowing water to be drawn into the chicken. Water moves from lower concentrations of salt to higher concentrations of salt.
- Moisture retention – Chloride ions from the salt increase the meat’s ability to hold onto the moisture absorbed during brining.
- Flavors infused – Sugars and aromatics in the brine get drawn into the chicken as well, adding new flavors.
- Texture changes – Salt breaks down muscle proteins, allowing them to retain more moisture and become more tender.
Understanding the science behind brining can help optimize salt and aromatics to get the right brine strengths and flavors.
Should you brine different cuts of chicken?
Due to their leanness, some cuts of chicken may benefit more from brining than others:
Chicken breasts
Chicken breasts, especially skinless and boneless breasts, are prone to drying out during cooking. Brining helps them retain moisture and prevents dry, stringy meat. Even just 30 minutes can make a difference.
Chicken thighs
Chicken thighs have more fat and connective tissue and don’t dry out as easily. However, brining can still impart added moisture, flavor, and tenderness. Opt for shorter brine times of 30-60 minutes.
Whole chickens
Brining a whole cut-up chicken or whole roasting chicken can help ensure both white and dark meat turn out moist. Go for a longer brine time of 2-4 hours.
Drumsticks and wings
These smaller cuts don’t tend to dry out much during cooking. Brining is optional but can add flavor. Aim for shorter brine times around 30-60 minutes.
What are the best brines for chicken?
Chicken can be brined in many types of solutions. Here are some excellent brine recipes to consider:
Basic salt-sugar brine
A basic brine starts with a ratio of 1 cup salt and 1/2 cup sugar dissolved per 1 gallon of water. This draws moisture into the meat. Sugar balances saltiness. Combine with preferred aromatics.
Buttermilk brine
For added tang and tenderness, soak chicken in a combination of buttermilk, salt, sugar and spices. The lactic acid in buttermilk helps tenderize.
Herb or citrus brine
Infuse bright flavors by steeping brines with herbs like thyme, rosemary, sage, or fruits like lemon, lime, orange. Citrus juice adds acidity to help break down proteins.
Spice blends
Try brines seasoned with spices and blends like garlic powder, paprika, cumin, chili powder, jerk seasoning, or curry powder to add bold flavor.
How to brine chicken properly
Follow these tips for best results when brining chicken:
- Make sure chicken is submerged – Weigh down if needed.
- Chill – Keep brine and chicken cold in the refrigerator.
- Control salt – 1/2 to 1 cup salt per gallon water.
- Rinse after – Rinse chicken and pat very dry before cooking.
- Time it – 30 min to a few hours depending on size.
- Clean up – Discard used brine and wash container and plate.
Frequently asked questions
Here are answers to some common questions about brining chicken:
Does brining chicken make it juicier?
Yes, brining introduces extra moisture into the meat through osmosis, allowing the chicken to retain more juice when cooked. This effect is especially helpful for lean cuts like chicken breast.
Does brining chicken make it salty?
Brining can make chicken saltier since the brine contains a good amount of salt. However, properly rinsing and drying the chicken after brining can reduce excess saltiness. You can also reduce the salt in the brine.
Can you brine chicken for too long?
Yes, over-brining chicken can make it too salty and lead to an overly soft texture. Whole chickens and large cuts should brine no longer than 4-6 hours, while smaller pieces need only 30-60 minutes.
Can you freeze brined chicken?
It’s best to avoid freezing brined raw chicken if possible since the salt solution can turn icy and damage the meat’s texture. If freezing, portion chicken and wrap well first.
Should you rinse brined chicken?
Always rinse brined chicken thoroughly under cool water before cooking to remove excess salt and seasoning from the surface. Pat very dry before grilling or roasting.
Conclusion
Brining helps chicken stay juicy and moist when cooked. For enhanced flavor and texture, submerging cuts like breast, thighs, drumsticks, and whole chickens in a saltwater brine solution for 30 minutes to a few hours can be beneficial. Just be careful not to over-brine, and properly rinse the chicken after brining. While not mandatory, brining can be a useful technique when appropriately practiced.