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Wet brine...and then dry?

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Home Cooking 5

Wet brine...and then dry?

tochipotle | Mar 11, 2008 08:15 AM

My last roast chicken was a disaster I would not like to repeat. Please help!
I'm attempting to roast 2 chickens. I would like to brine them first, but I'm confused about timing...I would appreciate any advice.

I was planning to wet brine (with just salt and water) - but I'm not sure how long to keep the birds in the brine. I haven't actually purchased the birds yet, but will likely get 2 4lb chickens.
I've seen posts/recipes which advise to wet brine for 1 hour per pound. So, then I would wet brine for 8 hours?

I've also heard that I should dry (for the same amount of time I wet brined) the wet brined bird before roasting. Do I cover the birds with plastic in the fridge when drying?

So if I want to serve these birds for dinner on Friday night - do I wet brine overnight on Thursday, and then dry them out in the fridge during the day on Friday? (Is that too long to wet brine?) Do I add my seasonings after rinsing from the wet brine and before putting in the fridge to dry?

In my research I've also seen that many people prefer to roast at very high temps. I do not want to butterfly the birds - but I'm willing to rotate them around every 20 mins. What temp/for how long do you think I should try?
Sorry for all the questions - and thanks for the help.

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