Brining Chicken For Keto: A Step-By-Step Guide

Brining is a great way to ensure your chicken stays juicy and tender and doesn't dry out during the cooking process. It's a simple process that involves submerging your chicken in a brine solution, typically made with salt and water, for a few hours or overnight. You can also get creative with your brine by adding different herbs, spices, and flavours like garlic, lemon, rosemary, or even pickle juice! After brining, simply pat the chicken dry, cook it according to your preferred method, and enjoy delicious, juicy meat.

How to brine chicken in pickle juice

Ingredients

• Chicken (bone-in, skin-on thighs are recommended, but you can also use boneless, skinless thighs, breasts, or a whole chicken)
• Pickle juice (a simple, clean option like refrigerator dill pickle juice is best)
• Kosher salt
• Ground black pepper
• Optional: olive oil, garlic, cayenne pepper, brown sugar, and/or other seasonings

Instructions

• Place your chicken in a medium-sized bowl or large resealable plastic bag.
• Pour pickle juice over the chicken until it is fully covered.
• Cover the bowl or seal the bag, and place it in the refrigerator for 2-24 hours. The longer you brine the chicken, the stronger the pickle flavour will be.
• Remove the chicken from the brine, discard the brine, and place the chicken on a plate.
• Pat the chicken dry with paper towels.
• Season with kosher salt and ground black pepper. You can also add other seasonings like olive oil, garlic, cayenne pepper, or brown sugar.
• Cook the chicken using your desired method. If you are grilling, bring the grill up to high heat (around 450 degrees Fahrenheit) and place the chicken skin-side down on the grill grates over direct heat for 3-5 minutes, then flip and cook the other side until the internal temperature reaches 165 degrees Fahrenheit.
• Remove the chicken from the heat and let it rest for 5-10 minutes before serving.

Tips:

• You can brine chicken in pickle juice for as little as 2 hours or as long as 24 hours. However, it is not recommended to brine for longer than 24 hours, as this can alter the texture of the meat.
• When choosing your pickle juice, opt for a simple, clean option like refrigerator dill pickle juice. Avoid pickle juice that is yellow or loaded with extra ingredients.
• You can serve your pickle-brined chicken with a variety of side dishes, such as grilled corn on the cob, garlic green beans, easy grilled broccoli, smoked baked beans, or smoked potatoes.

How to brine chicken wings

Brining is a great way to prepare chicken wings, keeping them juicy and tender and infusing them with flavour. It's a simple process, but it does take time, so be sure to plan ahead.

What You'll Need

• Chicken wings (defrosted)
• Water (or another liquid like beer, wine, vinegar, or fruit juice)
• Salt (table or kosher)
• Sugar
• A large container (plastic or stainless steel)
• A weight (a plate will do)
• Your choice of extras: red pepper flakes, white pepper, black pepper, etc.

Step 1: Measure Out Your Liquid

The amount of liquid you need depends on how many chicken wings you're cooking. As a rough guide, use 6 cups of water per 3 pounds of chicken wings. Place your wings in a large bowl and pour in warm water until the meat is submerged and the water level is about 3 inches above the wings. Then pour this water into a measuring container.

Step 2: Measure Out Your Salt

The ideal ratio of salt to water is 1:16, but this can be tricky as different types of salt have different crystal contents and weights. A more accurate method is to go by weight: 10 ounces of salt per gallon of water. So, if you have 6 cups of water, you'll need one-third of a cup of table salt or half a cup of kosher salt.

Step 3: Combine Liquid, Salt, Sugar, and Spices

Stir the salt and sugar into your measured water until all solid particles have dissolved. Then add in your chosen spices and herbs. A quarter cup of white vinegar and red pepper flakes, along with a tablespoon of white pepper and two tablespoons of black pepper, is a good place to start.

Step 4: Submerge the Chicken Wings

Place your chicken wings into the brine mixture, ensuring they are fully submerged. You may need to use a larger container or a weight (like a plate) to keep the meat under the brine. Place the container in the fridge for a few hours. Leave the wings in the brine for 2 hours if they're skinless, or 4 hours if they have skin. For the full effect, brine overnight (8 hours) or even 24 hours.

Step 5: Remove and Cook

When you're done brining, remove the wings from the brine, rinse them, and gently pat them dry. You can now cook the wings by grilling or smoking them. You can season the wings if you like, but brined meat is delicious on its own.

How to brine chicken for a roast dinner

Brining is a great way to ensure your roast chicken is juicy and tender, and it's very easy to do. Here's a step-by-step guide to brining chicken for a delicious roast dinner.

Step 1: Prepare the Brine

The basic brine solution is water and salt. For a simple brine, add 3-4 heaped tablespoons of salt to 1-2 litres of water. You can also add other ingredients to infuse extra flavour into the chicken. Some popular additions include lemon slices, garlic cloves, rosemary sprigs, peppercorns, herbs and spices. If you want to keep things very simple, just use salt and water – it's a great place to start and still delivers juicy, tender meat.

Step 2: Brine the Chicken

Place your whole chicken into the brine solution. Make sure the chicken is fully submerged. Leave it to brine for at least 2 hours, but no more than 6 hours. For best results, brine the chicken overnight in the refrigerator. This long brining time ensures the salt and flavours penetrate the chicken, keeping it moist and adding taste.

Step 3: Prepare the Chicken for Roasting

Once the brining process is complete, remove the chicken from the brine and pat it dry with paper towels. At this stage, you can add some extra flavour by stuffing the chicken cavity with garlic cloves, lemon slices and herbs like rosemary. You can also tie the legs together with cooking twine for a neat roast.

Step 4: Roast the Chicken

Preheat your oven to 200°C/390°F. Place the chicken in a roasting dish and brush it with oil or butter. You can also add a sprinkle of salt and pepper. Roast the chicken for about 1 hour, basting it a couple of times during cooking. To check if the chicken is cooked, use a meat thermometer – the internal temperature should reach 73°C/165°F.

Step 5: Rest and Serve

Once the chicken is cooked, remove it from the oven and let it rest for at least 10 minutes before carving. This helps retain the juices and ensures a juicy, tender roast. Then, simply carve the chicken and serve it with your choice of sides for a delicious roast dinner!

Tips:

• Brining times: For best results, brine a whole chicken overnight. If you're short on time, you can brine for as little as 1 hour, but the longer it sits in the brine, the more tender and flavourful it will be.
• Avoid over-brining: Don't leave the chicken in the brine for too long, as it can affect the texture and make the meat mushy.
• Get creative with flavours: Experiment with different ingredients in your brine, like herbs, spices, and even pickle juice!
• Don't forget to pat the chicken dry after brining – this helps ensure crispy skin.
• Use a meat thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer to check the internal temperature.

Enjoy your juicy, tender roast chicken!

How to brine chicken thighs

Brining is a process of soaking meat in a salt water solution before cooking it. It adds moisture to the raw meat, making it seem more moist when cooked. The salt also changes the texture of the meat, making it more tender, and allowing the salt to season the meat from the inside out.

The basic ingredients for a brine are salt and water. For chicken thighs, a good ratio is 4 cups of water to 6 tablespoons of Diamond Crystal kosher salt, 4.5 tablespoons of Morton's kosher salt, or 3 tablespoons of fine or table salt. Mix the salt and water until the salt is dissolved. You can add other ingredients for flavour, such as peppercorns, crushed garlic, rosemary, thyme, bay leaves, or other herbs and spices. However, these may not add much flavour to chicken thighs as the brine time is shorter than for a whole chicken.

For chicken thighs, the ideal brine time is between 30 minutes to one hour. If you brine for over 45 minutes, you can add garlic granules to the brine for extra flavour. After brining, pat the chicken dry with paper towels. You don't need to rinse the chicken, as this can increase bacteria in your kitchen. The chicken can be cooked immediately, or stored in the refrigerator for up to three days, or in the freezer for up to two months.

Other Tips:

• You can brine chicken thighs and then cook them in a variety of ways, including sautéing, grilling, baking, frying, or roasting.
• Brining helps to keep the meat moist, so it's ideal if the chicken will be exposed to heat for a long time.
• You can brine a whole chicken and then smoke or roast it to really taste the difference.
• If your chicken thighs are floating in the brine, place a plate on top of them with something heavy on top to keep them submerged.

How long to brine chicken for

Brining is a great way to ensure your chicken is juicy and tender, and it's a very simple process. The length of time you brine your chicken will depend on the size of the chicken and the type of brine you are using.

Wet Brine

For a whole chicken, it is recommended to brine for at least 2 hours and up to 6 hours, or even overnight for the best results. This will ensure the meat is flavourful and juicy, without becoming too salty.

For boneless, skinless chicken breasts, a shorter time is required. You can brine these for 30 minutes at room temperature or for 1 hour in the fridge.

Dry Brine

A dry brine is also an option, and this can be done for at least 4 hours and up to 24 hours before cooking. This method is said to result in a crispier skin.

Pickle Brine

If you are using a pickle brine, you can brine your chicken for anywhere from 8 to 24 hours, depending on how strong you want the pickle flavour to be.

Tips

Remember, brining for too long can make the meat mushy and overly salty, so it is important not to exceed the recommended times. Always pat your chicken dry after brining and before cooking.

Frequently asked questions