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Foodxperience

Chicken - wet brine

Wet curing is the process of immersing products in a salt solution.This brine solution dissolves parts of the protein structure in the fibrous parts of the muscles. This way, these proteins cannot coagulate and the product gets an extra tender texture when cooked. This water comes from the brine. When herbs and spices are also added to the brine, these aromas, together with the salt, penetrate the meat.

Ingredients

1lWater
70gSalt
1Sprig of thyme
1Lemon

Preparation

  1. Bring 2 dl of water to a boil.
  2. Add the salt and make sure it is fully dissolved.
  3. Add the thyme, a few slices of lemon, and the rest of the water, then chill.
  4. Place the chicken in the cooled brine. For example, let a poussin sit for 2 hours and chicken suprême for 1 hour per 250 grams.
  5. Remove the chicken from the brine, rinse well, and prepare as desired.