Brining is an easy method exactly where you immerse meat in a saltwater remedy-for one to 24 hours-produced with kosher salt, sugar and herbs. Brining, in a nutshell, locks in the meat’s organic juices. In scientific terms, the answer binds the proteins with each other inside the meat. All you truly need to have to know is that your guests and family will thank you.

In most parts of the country, barbecue season is no longer restricted to the summer months. In fact, many Americans are possessing a yearlong enjoy affair with their barbecue. That is a lengthy time to settle for dry meat. So for your 1st foray into the planet of brining, or if you’re an old pro, try this recipe offered by America’s authority on salt, Morton Salt.

Chicken Worth Its Salt

1 quart cool water

three/4 cup Morton Kosher Salt

three/four cup sugar

1 chicken (3 to 31/two lbs.) cut into eight pieces, rinsed and patted dry, or 2 split chicken breasts (bone in, skin on)

To Brine:

In a gallon-size sealable plastic bag, dissolve the Morton Kosher Salt and sugar in 1 quart of cool water. Add the chicken, then seal the bag, pressing out as considerably air as possible. Refrigerate for 1 hour and up to 24. Eliminate chicken from the brine rinse properly under cool water. Pat dry with paper towel.

Grilling:

Heat grill ten to 15 minutes. Season chicken as desired. Location chicken on grill, skin side down. Cook covered following manufacturer’s suggestions. Check for doneness with instant-read thermometer-internal temperature reaches 170 F for poultry breast meat and 180 F for poultry thigh meat.

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