I’m envisioning perfectly crisped skin and juicy, flavorful meat…..you know how you guarantee that?! BRINE! In this post, I’m going to walk you through the basic steps for brining meat, specifically chicken. Chicken is one of the leanest meats and especially if you’re cooking over dry heat, aka roasting in the oven or cooking on a grill, you still want to get that juicy end product. Brining will help you do just that!
The point of a brine is to force moisture into the meat, along with salt and any other flavors you add. I’ll walk you through the basic recipe and give you some tips on how to make it your own.