To pre-salt chicken, also known as dry brining, follow these simple steps to enhance flavor and moisture:
Steps for Pre-Salting Chicken
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Timing: Plan to pre-salt your chicken at least 1 hour and up to 24 hours before cooking. This allows the salt to penetrate the meat effectively.
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Salting:
- Sprinkle each chicken breast with approximately ¾ teaspoon of salt. The amount of salt may vary depending on the size of the chicken pieces.
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Chilling:
- Place the salted chicken on a wire rack set over a baking sheet or plate.
- Chill the chicken, uncovered, in the refrigerator until you are ready to cook it. Chilling uncovered helps the skin dry out, leading to crispier skin when cooked.
By pre-salting your chicken, you achieve a more flavorful and juicy result. The salt draws moisture out of the chicken initially, then dissolves and gets reabsorbed into the meat, breaking down proteins and resulting in a more tender texture.
