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I dry-brined my nice chicken overnight but...

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xiaobao12 May 16, 2011 10:03 PM

I didn't wash it before I salted it (it's in the refrigerator, half-covered right now)....my plan was to rinse off the salt tomorrow, before roasting it. Is this bad? Should I have rinsed off the bird, then salted it?

My other question is: if you dry-brine, do you need to rinse the bird and then salt again before roasting?

The bird is from WF Bell and Evans..

Thank you!

Sincerely,

First time dry-briner

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  1. ipsedixit RE: xiaobao12 May 16, 2011 10:13 PM

    I rinse after dry-brining the bird overnight. Then before roasting I re-season (adjusting, of course, for the fact that the bird has been dry brined and will be much saltier than normal).

    4 Replies
    1. re: ipsedixit
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      xiaobao12 RE: ipsedixit May 16, 2011 10:31 PM

      thanks ips. so, i will rinse it tomorrow before roasting. but how do i know how much kosher salt to put on again? just a light dusting?

      and just out of curiousity, what temps do YOU roast your chicken at?

      1. re: xiaobao12
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        darrentran87 RE: xiaobao12 May 17, 2011 12:02 AM

        Just curious, what's the point of rinsing the bird after dry brining it? Is it because you think it's too salty?

        The way I do my bird is rinsing it, patting dry with paper towels, seasoning for a day or two then I roast it... I don't see the point in rinsing it after the dry brine.

        As far as the temp of roasting the bird, i know your'e asking ips, but I feel it really depends on the size of your bird.

        1. re: darrentran87
          marsprincess RE: darrentran87 May 17, 2011 01:05 AM

          I agree with darrentran87 and cook my exactly the same .

          Other "tip" I would pass on is to pre-heat the pan in the oven (I use a cast iron grill pan from IKEA that works a charm - no rack needed because of the ridges). Also the bird should fit snuggly into the pan. In general I heat the oven and pan at 220 C and turn it down to 180 C when the bird goes in. I also always rest the bird when it comes out for about 15 mins.

          This method gives you a crispy skin and very moist bird.

          Good luck!

          1. re: darrentran87
            ipsedixit RE: darrentran87 May 17, 2011 10:57 AM

            Yes, b/c I don't like it too salty. I rinse and pat dry. I want the brine to make my chicken a bit more tender and juicy, and a bit more flavorful but not overwhelmingly taste like a salt lick.

      2. Woodfireguy RE: xiaobao12 May 17, 2011 06:46 AM

        Here's a great link for brining.

        http://www.foodsafety.wisc.edu/assets...

        5 Replies
        1. re: Woodfireguy
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          xiaobao12 RE: Woodfireguy May 17, 2011 06:59 AM

          thanks for that link. it is talking specifically about wet-brining and how salt affects the proteins. it doesn't mention anything about dry brining - is it just as effective?

          1. re: xiaobao12
            Woodfireguy RE: xiaobao12 May 17, 2011 09:41 AM

            I think that wet bring is all you need. My personal opinion is that dry bring only takes an hour or two depending the size of the meat. The time frame is what’s important like it describes in the link. To much and you will dry out the meat which is the opposite of what you want….right.

            1. re: Woodfireguy
              goodhealthgourmet RE: Woodfireguy May 17, 2011 12:10 PM

              I think that wet bring is all you need.
              ~~~~~~~~~~
              it's really a matter of preference...mine is for the dry method. i like the texture and taste better, and as a bonus it's not as messy as wet brining. but that's just my opinion.

              as an aside, i greatly prefer dry-aged beef to wet-aged as well. i know wet aging doesn't involve immersing the meat in liquid the same way, but something about keeping any type of meat sitting in a moist environment for a long period of time has an unpleasant affect on taste & texture for me.

              to the OP, i use the same method as ipse - rinse and pat dry before roasting - because i'm not a fan of anything that's overly salty.

              1. re: goodhealthgourmet
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                xiaobao12 RE: goodhealthgourmet May 17, 2011 01:12 PM

                thanks a lot goodhealth.

                1. re: goodhealthgourmet
                  Woodfireguy RE: goodhealthgourmet May 18, 2011 06:39 AM

                  Yes, wet aging beef is counterproductive. The whole purpose of aging beef is to reduce the moisture content and intensify the flavor. I have some flat iron steaks on a rack in the fridge right now.

          2. e
            ESNY RE: xiaobao12 May 17, 2011 07:11 AM

            There is no need to rinse it either before or after salting it. One of the benefits of salting it, rather than brining it, is that the skin will be dry and crisp up better, this would be undone by rinsing it.

            2 Replies
            1. re: ESNY
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              xiaobao12 RE: ESNY May 17, 2011 07:53 AM

              OK - so ESNY, you don't wash your chickens before you salt? You aren't worried about dirt and grime?

              1. re: xiaobao12
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                ESNY RE: xiaobao12 May 17, 2011 08:38 AM

                dirt and grime, no? I can't say I've ever gotten a piece of meat from the store that was dirty, and I'd think twice about buying if it did.

            2. chowser RE: xiaobao12 May 17, 2011 08:15 AM

              I don't wash either before or after. I wouldn't rinse it after because you want the dry skin for the crispiness. I stand by the Zuni chicken method:

              http://today.msnbc.msn.com/id/4401342...

              If the skin is not completely dry, it'll stick when you try to flip it.

              1 Reply
              1. re: chowser
                c oliver RE: chowser May 17, 2011 02:11 PM

                plus one - ha! I won't even try to improve on perfection. No rinsing either.

              2. King of Northern Blvd RE: xiaobao12 May 17, 2011 08:24 AM

                I don't wash my chickens before or after either.

                8 Replies
                1. re: King of Northern Blvd
                  biondanonima RE: King of Northern Blvd May 17, 2011 11:06 AM

                  Nor I. The whole point of a dry brine is to introduce salt without adding wetness to the meat/skin. I salt, wrap tightly in plastic wrap and leave for a day or so, then unwrap and refrigerate uncovered for another day so the skin can get completely dry.

                  1. re: biondanonima
                    ipsedixit RE: biondanonima May 17, 2011 11:08 AM

                    Rub the skin with cornstarch, and you'll get even crispier skin.

                    1. re: ipsedixit
                      chowser RE: ipsedixit May 17, 2011 11:44 AM

                      When do you rub it, just before baking? How much?

                      1. re: chowser
                        ipsedixit RE: chowser May 17, 2011 11:51 AM

                        Depending on the size of the bird (5 pounder usually), use about 1.5 teaspoons of corn starch. Dry the bird, then rub corn starch (and other seasonings) over the bird just before you stick it in the oven.

                        1. re: ipsedixit
                          chowser RE: ipsedixit May 17, 2011 12:00 PM

                          Thanks--I'll give it a try.

                    2. re: biondanonima
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                      xiaobao12 RE: biondanonima May 17, 2011 11:49 AM

                      bion, do you mean that you wrap the chicken itself tightly or you cover the vessel?

                      1. re: xiaobao12
                        biondanonima RE: xiaobao12 May 17, 2011 12:13 PM

                        I wrap the chicken itself tightly. That way, any juices that are pulled out of the chicken by the salt are kept in contact with the bird and are mostly reabsorbed, which pulls the salt into the meat (which is what you want to have happen). Once any extruded juices are reabsorbed (usually within a day), then I uncover to allow the skin to get dry.

                        1. re: biondanonima
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                          xiaobao12 RE: biondanonima May 17, 2011 01:11 PM

                          thanks biod - will give that a try next time.

                  2. scubadoo97 RE: xiaobao12 May 17, 2011 11:43 AM

                    When I dry brine I do it for a couple of days and I don't rinse it. I salt with as much salt as I would prior to cooking.

                    3 Replies
                    1. re: scubadoo97
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                      xiaobao12 RE: scubadoo97 May 17, 2011 01:41 PM

                      OK - so with this bird, I will not rinse. I will stuff a few herbs under the skin and pepper it. I will use the CI skillet and do the Keller method with some potatoes, parsnips and carrots.

                      Will let you chowers know how it turned out. THANK YOU ALL FOR YOUR ADVICE!

                      1. re: xiaobao12
                        scubadoo97 RE: xiaobao12 May 17, 2011 01:50 PM

                        When I dry brine for a couple of days the skin tightens up around the chicken making it difficult to get anything under it. I have often placed herbs under the skin before dry brining.

                        1. re: scubadoo97
                          goodhealthgourmet RE: scubadoo97 May 17, 2011 05:19 PM

                          a big +1 on this.

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                      xiaobao12 RE: xiaobao12 May 18, 2011 07:31 PM

                      hey guys,

                      i roasted it in a CI skillet at 450 with some sliced onions littered around the chicken. chicken turned out amazing - dry brining really does make it extra crispy. some parts of flesh were a tad too salty (because i didn't rinse).

                      i didn't touch the oven for 55 minutes - the keller method is so simple.

                      thanks for everybody's advice.

                      4 Replies
                      1. re: xiaobao12
                        c oliver RE: xiaobao12 May 18, 2011 07:37 PM

                        Excellent.

                        Didn't the onions just burn up?

                        1. re: c oliver
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                          xiaobao12 RE: c oliver May 18, 2011 07:49 PM

                          LOL - some of them did! how did you guess!?...i made a gravy with the pan juices and onions - i whisked in milk into some flour in a separate bowl....then added that to the pan juices over low heat. yummy!

                        2. re: xiaobao12
                          chowser RE: xiaobao12 May 19, 2011 05:49 AM

                          I do the Zuni chicken and throw in a handful of garlic the last 15-20 minutes. Then, we spoon the fat/garlic over rice. Not doctor ordered.:-)

                          1. re: chowser
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                            xiaobao12 RE: chowser May 21, 2011 02:07 PM

                            thanks chowser - will try that next time.

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