Soaking store-bought chicken in salted water is a simple brining technique that improves flavor, moisture, and tenderness — especially for lean cuts like chicken breasts.
🧂 Why Soak Chicken in Salted Water (Brining)?
- Enhances moisture: Salt helps the meat absorb and retain water during cooking.
- Boosts flavor: Seasoning penetrates the chicken more deeply.
- Improves texture: Brined chicken stays juicy, even if slightly overcooked.
🐔 Basic Saltwater Brine for Chicken
Ingredients:
- 4 cups (1 quart) cold water
- ¼ cup kosher salt (or 2 tbsp table salt)
- Optional: 1–2 tbsp sugar (for slight sweetness and browning)
- Optional add-ins: garlic cloves, peppercorns, bay leaf, herbs, lemon slices
Instructions:
- Dissolve the Salt:
- In a large bowl or container, dissolve salt (and sugar if using) in water.
- If using warm water to dissolve, chill the brine fully before adding chicken.
- Submerge the Chicken:
- Place chicken pieces in the brine, ensuring they are fully submerged.
- Cover and refrigerate.
- Brine Time:
- Boneless breasts: 30 minutes to 1 hour
- Bone-in pieces: 1 to 2 hours
- Whole chicken: 4 to 12 hours
(Don’t over-brine — too long can make the meat mushy or overly salty.)
- Rinse & Dry:
- After brining, rinse the chicken briefly under cold water and pat dry thoroughly.
- Season lightly (remember it’s already salted), then cook as desired.
✅ Tips:
- Use kosher salt for more accurate measuring.
- Always refrigerate while brining to prevent bacterial growth.
- Do not reuse brine — discard after use.
Want a buttermilk brine or spicy version? I can share that too!