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Making a Poultry Brine

Category Meat
Soaking a bird in brine before roasting can make the meat very moist. This guide is about making a poultry brine.


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By 0 found this helpful
November 13, 2010

Soaking the chicken in brine to avoid dry chicken sounds like it would work. What is brine?

By Pat from West Sacramento, CA


November 13, 20100 found this helpful

Brine is a strong salty solution. I've never brined a bird, but I know people who have, and they say it is wonderful. I try to do low-sodium, so it just doesn't sound like a good idea (although, if I went to someone's house, I'd be sure to taste!).


I checked and searched for brined chicken. This recipe had the highest reviews:
http://allrecip  rine/Detail.aspx

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November 13, 20100 found this helpful

I think sea salt is the best to use in the water if you want to brine the bird from a health standpoint. I also use low salt in my cooking.

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November 13, 20100 found this helpful

I have never brined one either. Cooking in a crockpot it is never dry though.

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November 13, 20100 found this helpful

To brine or not to brine often depends upon the recipe. However, if it is moister chicken you are looking for (I'm specifically talking about fried or baked chicken pieces with the skin on), try marinating the pieces for 8 hours or overnight in buttermilk, (keep refrigerated).


I haven't tried this for all of my chicken recipes (but will be trying with skinless pieces in the future), but for the ones I have, the finished dish has been quite moist. Be sure to dispose of the buttermilk after marinating.

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