Michael Chiarello demonstrates how to brine chicken.
Hi, I'm Michael Kiarello from Botega Restaurant in the Napa Valley. Now when it comes to restaurant cooking, one of the things that chefs, what us chefs do in our restaurants, with poultry and a lot of meats like pork, is to brine them for extra flavor. You can do the same thing in your house, it's super simple. All you need is some cold water in your pot. Your favorite salt, I have some kosher here. You can use sea salt, grey salt, anything that you prefer. I like sugar in the brine. In my case, I'm using some brown sugar. A few whole peppercorns, and a few juniper berries. Really nice aromatics. You could add bay leaves, garlic, anything you want to it. You bring it up to a boil, you let it cool to room temperature, you put it right in the fridge then your cold brine is ready to go when you want to. So you brought it up a boil. All the flavors incorporated. The brine's cold. The bird goes in right into the brine. And you put your lid on Four hours, eight hours maximum, depending on where you want. I would start your brining life at three hours and then increase until you have the flavor exactly where you like it. Now, if space is an issue, especially if you're brining turkeys in the holiday season, so you can take a larger version, kinda the cousin to this one gallon bag, zip-locked, and you do a two gallon bag. Put your chicken in it, Pour the brine right inside and then you brine, brine away. When you get done, always, when you're at home, handling chickens and things like this, always wash your hands really nice. Sanitize everything. Brining's the way to go. Once you do it, you'll never turn back to a dry bird roast again.