How to Salt Chicken & How to Brine Chicken | Cook's Illustrated (2024)

Salting, also known as dry brining, seasons the meat and changes the structure of its muscle proteins so that they’re better able to retain their own juices. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat.

Pros:More convenient than brining (no need to cram a large container of salt water in the fridge); won’t thwart goal of crispy skin.

Con:Takes longer than brining.

Preferred Salt:Kosher, because it’s easier to distribute the larger grains evenly.

Whole chicken:Apply kosher salt (1 teaspoon per pound) evenly inside cavity and under skin of breasts and legs. Let chicken rest in refrigerator onwire rackset inrimmed baking sheetfor 6 to 24 hours.

Bone-In Chicken Pieces:If poultry is skin-on, apply kosher salt (¾ teaspoons per pound) evenly between skin and meat, leaving skin attached, and let rest in refrigerator onwire rackset inrimmed baking sheetfor 6 to 24 hours.

Salt in the brine seasons meat and changes the structure of its proteins so that they are able to both absorb and hold on to more moisture.

Pros:Works faster than salting; can make lean meat juicier than salting since it adds, versus merely retains, moisture.

Cons:Can inhibit browning and crisping of skin; requires fitting a brining container in fridge.

Preferred Salt:Table, because the tiny grains dissolve quickly in water.

Whole Chicken (3- to 8-pound):Mix 2 quarts cold water with 1/2 cup table salt; brine 1 hour.

Bone-in Chicken Pieces (4 pounds):Mix 2 quarts cold water with ½ cup table salt; brine ½ to 1 hour.

Boneless, Skinless Chicken breasts (up to 6 breasts):Mix 1½ quarts cold water with 3 tablespoons table salt; brine ½ to 1 hour.

Note: Do not brine longer than recommended or foods will become overly salty.