Dry Brine Chicken Recipe
This Dry Brine Chicken is the ultimate secret to making the most tender, juicy chicken with crispy skin and next-level flavor.
Ingredients
- One 3 ½ to 4 pound whole roasting chicken, giblets removed
- 4 teaspoons of coarse salt
- 1 teaspoon ground pepper
Instructions
- Pat the chicken dry on all sides with paper towels, including inside the cavity.
- Place the chicken on a rack over a sheet tray or plate, and evenly and generously season all sides of the chicken and in the cavity with the salt and pepper. Feel free to rub it in as well.
- Put the chicken on the rack in the fridge, uncovered, for 4 to 24 hours.
- Once it’s dry brined remove the chicken from the refrigerator and proceed to roast, sear, grill, or smoke.
Notes
One of the most important lessons I’ve learned from dry brining poultry is not to rush the process. After massaging the seasonings into the meat, I leave the chicken to dry brine for a minimum of 4 hours or a maximum of 24 hours. This gives the salt and pepper plenty of time to work their way into the meat and deliver the most flavorful, succulent bird.
Salting the chicken: The amount of salt you use will depend on the weight of the chicken. I always aim for about 1 teaspoon of kosher salt per pound of chicken. This keeps the balance of flavors just right, whether you’re brining a whole bird or individual pieces.
Dry brining individual cuts: Instead of dry brining a whole chicken, stick with individual cuts. Dry brine bone-in cuts like wings, thighs, or drumsticks for 1 to 4 hours, and boneless cuts for 30 minutes to 2 hours.
Troubleshooting soft skin: If the chicken skin is rubbery after cooking, this means it likely wasn’t dry going into the oven. Always pat the raw chicken dry with paper towels before seasoning, and keep the chicken uncovered and on a wire rack set over a sheet tray while brining to help the air circulate.
Skip the post-brine rinse: Rinsing washes away the flavor and risks spreading bacteria around your sink.
Make-Ahead: The seasoned chicken can be left in the fridge to brine for up to 24 hours before cooking.
How to Store: After cooking, let the chicken cool to room temperature, then store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Let the leftovers thaw in the fridge overnight before reheating.
How to Reheat: Add the leftover chicken to a baking dish with a splash of water or broth, cover it with foil, and bake at 350ºF for 20 to 30 minutes or until it’s warmed through.
Nutrition
Calories: 1kcalCarbohydrates: 0.3gProtein: 0.04gFat: 0.01gSaturated Fat: 0.01gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.002gSodium: 1860mgPotassium: 6mgFiber: 0.1gSugar: 0.002gVitamin A: 2IUCalcium: 3mgIron: 0.1mg