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I brined some chicken breast in a 6% salt solution with black peppercorns and thyme for 6 hours. Did it really make a difference? Well, yea, it was definitely juicier. For a 6% brine, I used 120g of salt for 2 liters of water. I dissolved the salt in 1/8 of the water first before adding it back to the rest. This way, I didn't have to wait long for the water to cool down to a safe temperature (below 5°C) before adding the chicken. After 6 hours in the fridge, I roasted it alongside a piece of chicken seasoned only with salt and pepper as a control with both cooked the same way. But to be honest, unless I'm meal prepping (which is rare), I usually just season and grill the chicken. Do you ever brine your chicken? #cooking #homecooking #chicken

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