Dry Brine Chicken Breast Recipes

DRY BRINED ROASTED CHICKEN

Steps:

• Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
• Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

HOW TO DRY BRINE CHICKEN

Steps:

• Pat chicken completely dry, then set it on a rimmed baking sheet or other dish.
• Salt the chicken with coarse or kosher salt on both sides, and in the cavity.
• Whole chicken: use about 1 teaspoon of salt per pound
• Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound
• Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound
• After you've salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.- Whole Chicken: 8-24 hours- Bone-In, Skin-On Cuts: 2-12 hours- Boneless, Skinless Chicken Breasts or Thighs: ½-1 hour
• Once the chicken is done brining, cook your chicken as the recipe directs - there is no need to rinse the chicken before cooking!