Full Recipe
Author
Brian Carson |
Description
Brining is an easy way to season your meat from the inside out and ensure it remains hydrated. The meat science behind brining is hotly debated, but its utility is not; it will prevent cooking a bland, dry chicken, and instead ensure it is tender and juicy. Despite its efficacy, you must still make sure to not overcook your meat. Always aim for an internal temperature of 165°F for leaner chicken & 185°F for fall-off-the-bone, dark meat chicken.
