Why you should (almost) always brine your chicken

how much coke has this guy done???

Nobody want no leaky chicken. Eww

please use Celsius temperature

Or sous vide it and you don't have to worry about moisture loss.

When you need to used a photoshopped picture for the thumbnail, because the actual result can't speak for itself lol. "Do not recommend this channel". I'm tired of you amateur home cooks teaching so many people how to cook poorly.

can you brine and than marinate after?

Take a shot every time he says brine

good thanks

There's no way the brine can penetrate more than a couple mm

The first time I had juicy chicken was only last year when I cooked chicken. Recipe called for a brine and I thought that’s just how everyone did it. Turns out I was wrong cause I’ve been eating dry chicken my entire life and having it juicy was actually a bit unsettling. It was good though.

This is like Fortnine but with food

Alternative - using non-pumped BS breasts (Perdue would be an example) - bring a very large pot to a boil drop in the breasts (~5 oz each) (unfold as needed) (no more than four) - let the water only just come back to a boil. Shut of the heat, cover and wait 30 minutes (no more). Pull them out, quick brush of oil, quickly sear (20-30 seconds a side) in a very hot cast iron pan - juicy breast meat every time.

I'm not a professional chef, however I enjoy cooking for friends and family. I'm always trying new and exciting recipes to entertain my culinary interests, and get rave reviews from everyone. So as a result they always admire my culinary creativity. Thanks for posting this video. It's very informative as well as educational. ❤

Hi mate, would you let the chicken sit in the brine in the fridge, or room temperature for best results?

Almost all poultry and meat is injected with sodium. So what's the point?

For grilled chicken breasts i do a half dry brine. Instead putting it in salt water i coat the chicken in a thin film of olive oil then put salt and pepper on top of it.

Wouldnt a brine kill the bacteria from the salt or is it too low of a salt concentration to do that?

Hmm never done a brine guess ill try it

very good stuff bro

Im surprised brines wouldnt orefer some vinegar for the flavor since it can have high sater retention

Mrjvc, on the skin-on issue. If you basted it with butter during cooking, would that make the skin crispy?

Bro just staring at the cam with the fk boy stare im out

Rinsing after brining.
Yes or No?

The best chicken I've ever eaten always comes from people who wouldn't care about anything said in this video.

Ok that time/temperature chart sounds like a game changer. Is there a pork version of that? That's another meat I struggle with keeping moist.

So if I want to add more flavours in chicken like some marination. How should I prep chicken breast to make it juicy. Should I add salt pepper first and leave for few hours then add marination to cook?

I would think brining would add a lot of salt to the meat? I take meds for high blood pressure and control my salt intake.

Brine and deep fry breaded chicken breast or thigh?

I thought goal was to consume the protein , not destroy it.

Amazing overview and explanation, wow! Thank you so so much. I rewatched the salt conversion part, but don't understand lol but I understand it's ok as you mentioned to put the amount of salt as we like the taste.

do marinades lock in moisture just as well as Brines?

What the fuck is the point if you're not going to cut the chicken and let us see for ourselves. You only cut one.

Great detailed explanation. Thanks

But then the food taste too salty

Is it bad to cut your chicken into pieces before we brine? Or should we brine the whole breast and then chop up our chicken after being taken out of the brine?

I would add brining with oil is still dry brining. Personally I combine dry brining and marinading in cases of lean less flavor dense meats like chicken breast. I do this by dry brining with salt and oil but adding a splash of acid like balsamic or citrus along with herbs and spices. This is also more economical than traditional marinading and it allows the marinading to happen slower and less drastically. Meaning traditional marinaded "cook" the meat if left over night, but this technique doesn't imo

Great advice! Thank you. I will try this with wild white meat cottontail rabbit. The meat is extremely lean and easily dries out faster than even chicken breast on the grill. I think this salt brine recipe will definitely improve the flavor or cottontail meat.

I got some question from this video:
What happend if i leave the chicken longer like twice the time? It will get bad?
What happend if I do dry brine and then marinate the chicken?

After finishing a jar of garlic dill pickles I wondered what I could do with the juice. CLICK! Light goes on! I was going to bake some boneless, skinless chicken breast…WHICH I HATE AND I DON’T CARE HOW YOU COOK THEM! They’re only good chopped and mixed with other stuff for sandwiches. But anyway…I put the chicken pieces in a dish, poured the pickle juice over them and let them sit like that in the fridge for 2 days tossing and flipping them around every once in awhile. To prep them for baking I then breaded them. After cooking…THEY WERE DELICIOUS! But unfortunately I hate chicken breast enough that I haven’t repeated the process…it’s been 2 years so far.

Who eats chicken breast that thick? That needs to be cut and you get two chicken breasts .

When it comes to flavor, brining is not the best choice. Intense flavor requires the Maillard reaction to occur and brining typically prevents it from happening. Pasture raised poultry ALWAYS tastes better and is very juicy and absolutely does not need brining ever. When cooked at the right temperature for the right amount of time, it browns beautifully and is always extremely moist, and always more delicious than brined supermarket chicken. Pastured chicken tastes like chicken - all you need to season with is salt.

Thanks for using at least some international units. Just the temperature: 155°F ~ 70°C

You can meet the same result with a velvet technique -lil baking soda or cornstarch 😮

Been brining for over of 50 years, but it sounds like you do not know why brining was used and how it got started.

Fake thimbnail...
For photoshiping thunbnail you get rewarded a thunbs down from me 🙂

I’m on a low sodium diet How much salt is dissipated during the brining and cooling process

I dry brined my chicken quarter legs over night and it was soooooooo amazing, juicy and the skin was extra crispy!

The usage of the idiotic dry vs wet brining terms drive me nuts! Brining is by definition wet! Salting is by definition dry! There is no such thing as to dry-brine!