BONELESS, SKINLESS HONEY-BRINED CHICKEN BREASTS
Steps:
- Gather the ingredients.
- Add the water, salt, and honey to a 4-quart container. Whisk until the salt is completely dissolved. Add the chicken breasts, and place a small plate on top to assure the chicken is submerged.
- Refrigerate for at least 1 hour, but no longer than 2 hours. Remove the chicken from the brine, rinse, and pat dry with paper towels. They're now ready to cook in any recipe that calls for boneless skinless chicken breasts.
Nutrition Facts : Calories 262 kcal, Carbohydrate 17 g, Cholesterol 102 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 7172 mg, Sugar 17 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
SIMPLE CHICKEN BRINE
This simple chicken brine will help make the meat more tender and juicy.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
- To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.7 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 13209.3 mg, Sugar 22.7 g
PERFECT CHICKEN BRINE
Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.
Provided by Kate Leifker
Categories Side Dish Sauces and Condiments Recipes
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
- Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g
BRINING BONELESS, SKINLESS CHICKEN FOR CHICKEN SALAD RECIPE
Provided by á-47420
Number Of Ingredients 4
Steps:
- In a ceramic dish or bowl, mix first 3 ingredients. Then add chicken. Let chicken sit in mixture for one hour. When ready to cook, remove the chicken from the brine, rinse under cold water and poach. To poach chicken: put chicken into a large skillet with 1-2 cups water or chicken broth. Bring to a boil, reduce heat, cover and cook for 5-8 minutes according to the thickness of the chicken breasts (you may want to pound them out to uniform thickness. If so, don't cook too long or you will end up with tough chicken.)
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