If you’re someone who buys chicken from the grocery store, you might have noticed that the meat can sometimes be a little dry, bland, or tough when cooked. While marinating or seasoning can help enhance flavor, there’s a secret kitchen technique that can drastically improve the texture and juiciness of chicken: soaking it in salt water. This simple process, known as brining, has been used for centuries to improve the taste and quality of meat, and it works wonders on chicken as well.
But why exactly should you soak store-bought chicken in salt water, and how does it work? Let’s break down the science and benefits behind brining chicken, and why it’s worth incorporating into your routine.
Brining involves soaking meat in a saltwater solution, usually with the addition of other seasonings or aromatics, for a period of time before cooking. The idea behind brining is to enhance moisture retention, improve flavor, and make the meat more tender.
Brining is typically done with meats like chicken, turkey, pork, and even fish, and it’s especially useful for store-bought chicken, which often undergoes processes like refrigeration, packaging, or even added preservatives that can dry out the meat.
One of the most significant benefits of brining is moisture retention. When chicken is soaked in a saltwater solution, the salt helps the meat retain moisture during cooking. This is particularly helpful for chicken breast, which can dry out easily if overcooked.
Brining isn’t just about moisture—it’s also about flavor. When chicken is soaked in a seasoned saltwater solution, it absorbs some of the salt and other ingredients, leading to a more even distribution of flavor throughout the meat.
Another benefit of soaking chicken in salt water is that it can help tenderize the meat, especially if you’re working with cuts that can be a little tough or stringy, such as chicken breast or thighs.
When chicken cooks, it naturally loses moisture. But with brining, the chicken absorbs water before it even hits the heat, which means it’s less likely to shrink and dry out as it cooks.
While this isn’t the main reason to brine, it’s an added bonus: brining chicken can slightly extend its shelf life in the fridge. The salt in the brine has a natural preservative effect, which helps prevent bacterial growth and maintains freshness for a little longer.
Brining chicken is incredibly easy, and you don’t need to overcomplicate the process. Here’s a simple guide for soaking store-bought chicken in saltwater:
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