Do I need brine my chicken before I marinate it?

[sir pball]

9. Brine and marinade can be combined into one foolproof step.

Last edited Wed Apr 22, 2020, 12:03 AM - Edit history (1)

There's a relatively new procedure called equilibrium brining, which is actually of of the simpler Modernist techniques, but also one of the best and most useful.

You simply weigh your protein (subtracting the weight of any bones), and liquid you're going to use for the brine, then measure .75-1.75% of that total weight (protein + liquid) in salt, depending on the product and desired salt level. Mix the brine and proceed as usual. To combine it with the marinating step, simply add your marinade seasonings to the brining liquid. You'll need to let the meat sit in the brine/marinade for at least 24 hours so the salt can fully penetrate, but that also lets the flavor penetrate and since you can't over-brine with this technique, you can even let it go a couple of three days to get even more flavor.

It really doesn't take any more planning or skill besides the extra time, once you master it there's never a reason to do hit-or-miss again.