If you choose to eat animal protein, chances are you prepare chicken more than any other kind. Chicken’s popularity is not surprising– it is very versatile to cook with, neutral in flavor, low in fat and more budget-friendly than beef or fish. But I think chicken can sometimes be TOO neutral in flavor, i.e. tasteless. And it can be TOO low in fat, such as with the breast meat and thus can end up getting dried out easily, especially when we’re being careful about cooking chicken all the way through. After making mediocre chicken for many years, my life was changed once I learned a few simple tricks to making chicken taste a whole lot better. Delicious, juicy chicken is in your future!
Quality: I have done side-by-side taste comparisons with lots of different kinds of chickens and the best tasting bird I ever cooked was an organic, locally-raised pastured chicken by Healthy Family Farms. There’s definitely a more pure, chicken-y flavor from birds that have been raised out in the open versus in cramped quarters. And if it’s in your budget, I urge you to only buy organic meats. Click here for a more in-depth comparison of the different options you may have for chicken. Most people don’t have access to Kosher, organic, free-range chicken, but if you do, go for it and you can forgo all the pre-seasoning I’m about to recommend since kosher chicken has already been brined.
Salt: The best thing you can do is to pre-season chicken with salt, especially a whole bird or thick bone-in, skin-on pieces. Just sprinkling a little salt on top of your chicken right before cooking it will only season the surface. But seasoning the chicken with salt well ahead of time or brining it in a salt-water solution will draw salt deep into the meat, resulting in a very tasty piece of chicken. But also, and just as important, the salt changes the cells in the chicken meat so that they will draw and hold more moisture than the chicken had before. So not only will the chicken be tastier, but it will be much juicier, too. You kill two birds with one stone! I did not just say that. See below for instructions on how to dry brine and wet brine.
Timing: Well-seasoned chicken needs some advance planning. I sprinkle or dry rub kosher salt on chicken as soon as I get home from the market, rewrap it and put it in the refrigerator until I’m ready to cook it. You can do this as much as two days ahead, but less than 2-4 hours ahead doesn’t produce quite the effect you’re looking for. If you are pressed for time, (e.g. you get home from the market at 4:30 pm and you want to start cooking right away), then a wet brine is the perfect option since you can season bone-in pieces efficiently in 45 minutes. Whole birds take longer.
Basic Wet Brine: For 3 pounds of chicken pieces, in a large bowl dissolve 1/4 cup additive-free kosher salt (such as Diamond Crystal) in 1 cup hot water. Whisk to dissolve. Add 1 cup ice water and make sure the water is cool. If not, add a few pieces of ice. Place the chicken pieces in the brine and allow to soak for 45-90 minutes. If you’re cooking the chicken right away, you can do this on the countertop. Drain the chicken and pat dry with paper towels before cooking. For a whole bird, use 1 cup kosher salt and 4 cups water. Brine for 2-3 hours in the refrigerator. I don’t normally brine cutlets, but many people do. You only need to soak boneless, skinless cutlets for about 30 minutes.
Basic Dry Brine: Sprinkle 3 pounds of bone-in chicken pieces with 1/2 Tablespoon additive-free kosher salt or sea salt or a heaping Tablespoon for a whole chicken. Wrap and refrigerate until ready to use. Do not rinse.
You can apply these tips to any chicken recipe you have (such as one of my favorites, Orange and Rosemary Glazed Chicken pictured above), but you may want to cut back on the salt in your recipe slightly since the chicken will already be salted. Look out for a fabulous recipe next week for Baked Chicken with Artichokes and Capers. So delicious and perfect for Easter or Passover!
FAQs
Sprinkle sea or kosher salt evenly over the entire surface of the meat or poultry. For poultry allow it to air dry (for amazingly crisp skin) or, if crispness isn't a concern, loosely wrap in plastic wrap.
Should you marinate chicken with salt? ›
Contrary to popular belief, marinades never work their way far into a piece of chicken – they will always be surface flavours. Oil and fat won't penetrate flesh at all, but salt will get a little way in if used in large enough quantities (1½ tbsp salt per 250ml liquid), as it loosens the muscle fibres.
How to make chicken absorb flavor? ›
It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking. This will help tenderise the meat and add extra flavour.
Why soak chicken in brine before cooking? ›
Brining is a simple method for adding flavour and tenderness to your chicken. We'll show you how! There are many ways of enhancing the flavour of a whole roasted chicken, and a favourite of ours is brining. Brining keeps chicken incredibly moist while adding an excellent flavour.
What not to put in chicken marinade? ›
Salt pulls out moisture from ingredients, so get too heavy-handed, and you'll be dousing on the sauce at dinner to compensate for a dry bird. Same goes for overly acidic marinades, says Carla Lalli Music, BA's food director. Be mindful of how much citrus and vinegar you add.
How long to leave salt on chicken before cooking? ›
At least 1 hour and up to 24 hours ahead, sprinkle each chicken breast with ¾ teaspoon salt. Chill, uncovered, until ready to cook.
Which should be avoided when marinating? ›
Avoid marinating in metal containers as the metal can chemically react with the marinade and change the flavor of your dish. Not marinating in the refrigerator. Marinating in the refrigerator will help to prevent the growth of bacteria. Never marinate food at room temperature.
What gives chicken the most flavor? ›
Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.
What makes chicken taste really good? ›
The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken.
Should I poke holes in chicken before marinating? ›
While poking holes in your chicken while marinating it can be helpful, it's not mandatory. Mostly, this method helps if you don't have several hours to spare when marinating your poultry. Poking holes in your chicken can allow the marinade to penetrate better in a shorter period.
5 best spice and herbs blends for chicken and meat
- Paprika and garlic powder. Paprika is a great spice that makes any chicken dish stand out, it comes in many forms sweet, hot, regular and smoky. ...
- Basil and rosemary. ...
- Ginger and lemongrass. ...
- Turmeric and chili. ...
- Coriander and cumin.
Food grade sodium nitrite comes in the form of a pink salt, interchangeably referred to as instacure #1, pink curing salt #1, or prague powder #1. It contains about 6% sodium nitrite and 94% table salt.
What is the healthiest salt to cook with? ›
Himalayan salt boasts all 84 essential trace elements which your body needs to function properly. Not only this, but it is known to promote stable blood sugar levels, reduce muscle cramp, and facilitate an optimal pH in your cells. It's no wonder it's so popular!
What is the best salt for cooking meat? ›
Fine sea salt is a perfect salt to keep in your salt shaker for seasoning dishes at the table, or when you need the salt to dissolve quickly for a seasoning spray. Coarse sea salt can be useful when salting meats in advance of cooking. Extra-course sea salt, like Maldon, is best used as a finishing salt.
What salt do professional chefs use? ›
All of the chefs we interviewed say kosher salt is their preferred variety for any type of savory cooking. It doesn't have additives like iodine (which some people find metallic tasting), instead it has a nice, clean flavor, says Matijevich.
