You’ve probably noticed that free-range organic chickens have drier meat than their more commercially processed counterparts.
Here’s the scoop. The giant chicken processors brine their chickens before sending them to market. Brining is rather like marinating. With brining, the chicken soaks in a salt water bath for a couple of hours. During that time, the flesh of the chicken absorbs and holds water.
Brining has two advantages:
- The meat of the bird will be moist and juicy when cooked.
- The weight of the bird is increased by the water and you get to pay more for it.
What about the free-range chickens? Brine your own!
The process is super simple and you will end up with the most amazing chicken.
- Place 1 gallon of water in a large container.
- Stir in 1/2 cup of salt.
- Place your uncooked chicken in the brine for a couple of hours in the refrigerator.
- Discard the brine, rinse and dry the chicken, and you are ready to go.
Brining can get a bit more sophisticated, but that is not necessary for fantastic chicken results. For more brining savvy check out Brining 101 at Cookshack.