A brine can be thought of as similar to a marinade, except instead ofaddingflavors to the meat, what you’re doing is preventing the natural moisture and flavor fromleavingthe meat. This process is especially important for lean meats, like chicken or turkey, because there is less fat to le...
to place brined poultry on a rack over arimmed baking sheet pan, pat it dry with paper towels, and let it sit uncovered in the refrigerator for several hours. This allows some moisture to evaporate from the skin so it browns better. Try 4-6 hours for chicken and 12-24 hours for ...
The one-gallon size can be used for small cuts of meat like pork chops, chicken pieces, while the two-gallon size will accommodate a whole or butterflied chicken. Just put the meat in the bag, add the brine, zip the top, and place in a mixing bowl in the fridge for support and to...