Brined chicken will not dry out in the oven.
Brine is a mixture of water and salt, sometimes combined with other seasonings, used for soaking meats and vegetables. Brining chicken changes its protein's texture, allowing the meat to retain moisture during the baking process. This is especially important to keep chicken meat moist and tender during roasting. Additionally, seasonings in the brine will infuse the meat with a slightly sweet flavor. A basic brine recipe yields enough liquid for a 6-lb. whole chicken, or 10 lb. of chicken breasts, thighs and wings.
Instructions
1. Bring 1 gallon of water to a low simmer in a stockpot.
2. Add 1 cup kosher salt, 2/3 cup sugar, 1 cup soy sauce and 1/2 cup olive oil to the simmering water. Stir with a large wooden spoon for two minutes to dissolve the sugar and salt.
3. Remove the stockpot from the heat and allow the brine to come to room temperature.
4. Place the chicken in the stockpot and cover. Refrigerate overnight for a whole chicken, four hours for bone-in chicken and three hours for boneless, skinless chicken.
5. Remove the chicken from the brine and pat dry with paper towels. Allow the chicken to come to room temperature before roasting.
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