How long should I brine?
I have just set some chicken breasts to brine, but I can't roast them tonight. So, can I brine them overnight? Should I remove them from the brine and freeze them? They are skinless but with bone. Btw, I am not aiming for something uber crispy. I will use them for salad. Help me out please.
I've brined over night. In fact, I got some skinless boneless ones that were frighteningly large so halved them to make them thin, then pounded into paillards, then brined. They looked a bit stringy coming out of the brine after 24 hours, but they were SO juicy and tender. They didn't brown well but that doesn't sound like it matters to you. I think you'll be pleased!
After brining all night. I just pat them dry with paper towel. seasoned them with EVOO and lots of pepper. Seared them on hot pan then roasted them. Turned out to be very juicy. It was skinless, so not much crispy but deliciously brown. But it went more on the salty side. So, next time I'll reduce the amount of salt and keep everything else same. Thank you all for replying.