Christine Dabney > wrote:
> On 29 Apr 2014 19:41:08 GMT, notbob > wrote:
>
> .
>> So, what is a good chicken breast brine and how do I proceed? Will a
>> baggie do? How long? Overnight? A few hours? What am I supposed to
>> experience when they are finally cooked? IOW, how will they be
>> different, if at all? BTW, I both Iodine salt and Kosher salt and I
>> yhave some frozen OJ, if that matters.
>>
>> Let's get to it, ppl!! I want chicken fer din-din.
>>
>> nb
>
> Do a pre-salting/dry brine for a day or so. It's easy and produces a
> better result than wet brining, in my opinion.
>
> Use kosher salt. The late great Judy Rodgers of Zuni Cafe fame
> suggested about 1 tablespoon/5 pounds of meat/poultry.
>
> More on this method:
> http://articles.latimes.com/2009/nov...aq18-2009nov18
>
> Christine

I doubt if using salt that was blessed or approved by a Rabbi will really
affect the flavor of your chicken. Bulk sea salt should be fine, and it is
much cheaper.