Ingredients
Equipment
Method
- Place water, salt, peppercorns and rosemary in a saucepan and heat over medium heat until salt is completely dissolved.
- Allow the mixture to cool to room temperature.
- Pour brine over chicken breasts in a deep bowl or Ziploc bag. Allow them to soak in a refrigerator for a minimum of 2 hours, up to 24 hours. Eight hours is recommended.
- Remove breasts from the bag, rinse them off with cool water, and pat them dry. Cook the chicken as you prefer.
Nutrition
Notes
Brine concentration is important. Use a kitchen scale to measure salt, or use the same measuring tools every time you make a batch of brine. Your brine should taste like over-salted soup, similar to sea water. It should not feel sharp on your tongue. You can use this basic brine recipe for any cut of chicken, but it works well for boneless white chicken breasts. Feel free to use it for pork, turkey, beef brisket, and vegetables too.