The Best Dry-Brined Roast Chicken Recipe (2024)

FAQs

What is the maximum dry brine time for chicken? ›

Keep in mind that we wouldn't advise going much longer than 24 hours with anything smaller than a turkey, though. We only want to draw moisture from the skin, not the actual meat itself. The layer of fat beneath the skin protects the meat from drying, but it can only do so much. That's why 24 hours is our sweet spot.

Don't Rinse It Off

Once the dry-brining waiting period is up, there is no need to rinse off the surface of your food. The meat will not be overly salty, and rinsing the surface with water will undo all of the surface-drying achieved by the dry-brine process. That, in turn, will prevent browning.

By leaving the steak uncovered on a wire rack, it allows the cold air from the fridge to circulate all around the steak, accelerating the drying process. Allowing the moisture to escape, enhances and concentrates the natural flavors of the steak. It will taste beefier and earthier in flavor.

Cook's Illustrated magazine says you can improve water-chilled boneless skinless chicken breasts with dry brining. Sprinkle evenly with 1-1/2 teaspoons of kosher salt per pound, place on a wire cooling rack over a rimmed baking sheet pan, and refrigerate for 1 hour before cooking.

If you go to extremes, such as leaving chicken in brine for more than 24 hours, you'll get overly-salted chicken. It can also change the texture of the chicken. When in doubt, 1 hour per pound is always a good plan.

Refrigerate, uncovered, to dry-brine for at least 30 minutes and up to 1 hour (any shorter and the osmotic brining process won't complete; any longer and you'll end up with deli meat). When ready to cook, take the chicken out of the fridge and heat a large skillet with a lid over high heat.

You can choose to use a seasoning blend, make your own, or salt-then-season. Just remember to omit salt from the seasonings you are using after you pre-salt or dry brine. If you choose to add seasoning when you dry brine, start with the salt on your food. Then you can add the other flavors on top.

Yes. Absolutely. It is the key to moist and flavorful chicken that does not taste waterlogged the way wet brined chicken can. As far as method, Simply dry (with paper towels) and then salt your chicken a minimum of an hour before you intend to cook it.

Salt the chicken with coarse or kosher salt on both sides, and in the cavity. On average, you can use about 1 teaspoon per pound – but it doesn't have to be exact! If you'd like, you can also add herbs like thyme and rosemary or spices like black pepper to further flavor the chicken. Refrigerate for 8-24 hours.

Does dry brine penetrate chicken skin? ›

Yes, the salt will penetrate the skin—but you can also apply some of the salt underneath for crispier skin.

Yes, it should absolutely be kept refrigerated while you are brining which is typically done for several hours and in some cases several days. The meat will likely spoil, and at the least, have a high bacteria count if you do not, which can affect the flavor profile significantly.

General dry brining technique calls for 1/2 teaspoon of kosher salt per pound of meat, plus whatever other (dried) herbs and spices you so choose. It's important to use kosher salt as it's significantly less salty than table salt.

The best salt for dry brining is kosher salt because it sticks the best and distributes evenly. Coarse sea salt will also work, though, if you have it handy. Steer clear of fine sea salt or regular table salt — if it's all you have, it'll work, but you'll need to cut the recommended amount in half.

Wire racks can be used for glazing cakes or loaves, to rest meat, and to dry brine chicken, steak, turkey, pork shoulder, or prime rib.

There are some places online saying that a longer dry brine will promote the same results. This hasn't been the case with many people that have tried it for themselves. Keeping it for too long makes it chewier, stiffer, and decreases the yield.

Dry brine the chicken 1 to 2 days day before serving . Dry the chicken very well. Season the chicken liberally all over with salt. (use ~3/4 teaspoon sea salt per pound of chicken).

How long is too long for a dry brine? It depends the size of the piece of meat. The optimal time can range from no longer than an hour to a day or two. A roast or a turkey can go for 24 to 48 hours, but a steak or a chop needs only an hour or two.

How Long Should You Dry-Brine a Turkey? You'll need to plan ahead because a dry-brined whole turkey will need to sit in the fridge for 12 to 72 hours. The longer it sits, the more effective your brine will be.