Dry Brining – Wet Brining
Dry brining has a similar result to wet bring as far as moisture retention goes. However, the taste and the texture are far superior. The skin comes out crispy with dry bringing while it is somewhat mushy with wet bringing. Also, the flavor with dry brining is much better than with wet brining. Wet brining tends to suck the flavor out of the poultry. The recipe below shows you how to roast a chicken which will probably become one of your go to recipes for chicken.
How to Dry Brine
- 3 1/2 to 4 pound chicken
- 2 1/2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
Mix the ingredients completely is a small bowl. Rinse and pat dry the chicken. Sprinkle the salt mixture over the chicken both inside and out (You may have salt mixture left over which is all right). Put chicken in a shallow pan, cover with plastic wrap and refrigerate 24 to 48 hours.
When ready to bake:
Additional ingredient: Chef David Gourmet Chicken Dust (or substitute a dry chicken rub)
- Let chicken come to room temperature
- Preheat oven to 425° F (218° C)
- Rinse chicken and pat dry
- Sprinkle generously with Chef David Gourmet Chicken Dust (or chicken rub)
- Put chicken on a rack in a baking pan and place in oven on middle rack
- Bake for 50 to 60 minutes
- Test for doneness: Insert a skewer into the thickest part of the thigh. It’s done if the juices run clear. Or just wiggle the leg, which should be loose. If you are concerned about underdone chicken the insert an instant read thermometer in the thickest part of the thigh. The chicken is done when the temperature is 165° F (or 74° C)
- Remove from oven
- Let chicken rest 15 minutes
- Carve and serve
This same technique can be used for turkey only the ingredients increase, the brining time increases and the cooking time increases.
- 1/2 cup kosher salt
- 2 tablespoons baking powder
Brining time: 48 to 72 hours
Cooking time: Approximately 15 minutes per pound. Test for doneness as above.