March 12, 2025 40 Comment
Do you know how to jump to chicken breast? It’s like magic!
I know I could use some magic right now.
Alchemy here is using a technique called «brining» to transform the soft and gummose chicken breast into something wonderful. It doesn’t take long and ensures that your chicken is wet.
Bringing is one of those things that only seems to do for the big day, such as Thanksgiving, but it is an everyday tool. People who really know how to cook in my life add these little steps so that their food knows better.
For example, my neighbor always has a fresh rosemary plant that cuts when you need something. You know much better than drying! Every time I invite me to dinner, I cancel my other plans.
Everyone knows that eating dry chicken is like sucking a hockey album. If you can avoid it, you will do it and It is so easy to avoid it.
I also like to use my slow cooking pot for a filling of slow cooking pot and to make a whole chicken of slow cooking pot. I find that when I plan (and manage to take the chicken to the pot in time), my chicken remains wet. Slow kitchens are excellent to keep liquid inside the plate.
Bringing, on the other hand, improves juiciness by ensuring that meat absorbs liquid before it is cooked. This «additional liquid» protects the chicken so that it dries too much, since the chicken will lose liquid while cooking.
The best part is that it is only 15 minutes! The chicken does not have to sit in a salt water bath for a whole day. This technique is a wet brine (not a dry brine that I can save for another day).
If you have 15 additional minutes, this step will change your life. My children, who generally demand chicken thighs because they find too dry breast: I love this version of the chicken breast.
I used small chicken breasts, boneless and skinless for this recipe. They had approximately 5-6 ounces each and I think that their chicken breasts are larger, you must cut them into smaller pieces so that the brine has the opportunity to infuse the chicken before cooking it.
Use 1/4 cup of Kosher salt for brine passage. You can find it under regular salt in the supermarket and gives it the best result. I use it as regular salt because the largest grains make it easier to measure how much I am using.
My favorite Kosher salt is Diamond crystal. Did you know that Diamond Kosher has 53% less sodium in volume compared to regular table salt?
Salt crystals are much larger, so it makes sense than there is less sodium. Once I started using it at my table in a Pinccar bowl, I never returned to the finest grain table salt.
It costs much more than regular table salt, but it is not expensive (like the salt of the Himalayas).
Mix the Kosher salt in warm water in a large bowl, put on the chicken and let stand for 15 to 30 minutes. Remove the brine chicken, rinse it with cold water and dry the brine chicken with paper towels.
Smoked Paprika can be found below the normal paprika and add a whole level of chicken flavor. I use it a lot to add depth to a plate. It is not necessary here, so don’t worry if you don’t have it.
I promise that your chicken will be tender and juicy. Honestly, you will never cook chicken breast without calm again.
Magic can happen in your kitchen, I promise.
Serve this with a salad (I used the baby arugula in the photo) and will have a simple, delicious and low carbohydrate dinner.
Have you ever tried chicken breast?
Chicken breast recipe in brine
7 breasts ago
Preparation time: 5 min
Cooking time: 15 min
Total time: 20 min + 30 minutes of brine
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Ingredients
7 pieces of boneless chicken and without skin of approximately 6 ounces each (2.5 pounds)
¼ cup plus ½ teaspoon of salt salt
½ teaspoon of black pepper
1 teaspoon smoked paprika
1 tablespoon of olive oil
Instructions
First, mix ¼ cup of Kosher salt in a large bowl with 1 room of warm water. Dip chicken breasts in salt water for 15 minutes and then rinse.
Hot the oven to 450 F. Dry chicken pat with paper towels and put a baking tray with edge. Mix ½ teaspoon of salt, black pepper and smoked paprika in a small bowl. Brush the chicken on both sides with the olive oil and rub the mixture of spices on both sides.
Bake in the oven for 15 minutes until the chicken registers the internal temperature of 170 F. Let stand for 5 minutes and serve.
Nutritional facts
A chest is 163 calories, 6.4 g fat, 1.9 g saturated fat, 0.3 g carbohydrates, 0 g sugar, 25.4 g protein, 0 g fiber, 234 mg sodium, 2 green, 1 blue, 1 purple smartpts
The points of the points are calculated by Snack Girl and are provided only for information. See all the recipes of snack girls
