When it comes to chicken, I am always a bit nervous using the breast meat as I tend to worry about the fine line between done-ness to tenderness. The chicken breast is a very unforgiving meat.

There are various methods one can use to avoid this though, and I’ve found one that I love. This is brining. What you do is soak the meat in a solution of water, salt and sugar and leave it to rest for at least 30 minutes to one hour (it is conveniently quick too!). This results in the breast retaining its tenderness with an added slightly salty flavour.

Nerd bonus: Check out the science behind it, if you are so inclined.

Here’s what you need to do to brine the chicken breasts (resisted the temptation to write ‘your’ instead of ‘the’ there):

Dissolve 3 heaped teaspoons of rock salt and 2 teaspoons of sugar (I used brown sugar) in 2 cups of water and pour over the meat. Keep covered in a cool place. Wait for 30 minutes to maximum one hour before draining. There is no need to rinse.

Use the chicken as directed in your recipe.

photo by Annemarie Mayo

Chicken curry rice (photo by Annemarie Mayo)

3 Trackbacks

  1. […] – marinated chicken (as above or see this post about brining) […]

  2. By Oat-coated Chicken | MuchAdoAboutNoting on December 10, 2014 at 11:44 am

    […] the boneless chicken thighs or chicken breast  into the oats so that they stick (preferably after brining the chicken, especially if using the breast). It’s THAT simple; there is no need for other […]

  3. […] to marinating, read this simple guide to start understanding what is happening. You might also find this recipe (brining chicken breasts) interesting, in honour of the origin of the word ‘marinate’ […]

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