The wrong preparation methods and techniques can cause poultry to turn dry and tough when cooked. According to Cooksillustrated.com, brining is ideal for lean and light pieces of poultry, such as turkey and chicken, because they are mild in flavor and tend to overcook easily. Soaking poultry in a brine can help it to retain flavor, juiciness and moisture throughout the cooking process.
Step 1
Mix water, kosher salt and sugar in a large bowl or large sealable baggie. Stir to mix the ingredients.
Step 2
Add your poultry pieces to the brine and refrigerate them for up to eight hours, but not less than 30 minutes.
Step 3
Remove the poultry from the brine and rinse the pieces off with cold water. Pat them dry and preheat your oven to 400 degrees Fahrenheit.
Step 4
Coat your poultry with salt and pepper, and then cover the poultry pieces with flour.
Step 5
Heat a large pan or skillet over medium heat. Swirl about 2 tbsp. of oil around the pan.
Step 6
Add the poultry pieces skin-side down and cook them for approximately five minutes on each side. Remove the chicken and wipe any oil from the pan.
Step 7
Reduce the heat to "Medium-Low" and add oil, vegetables and spices, such as onion, garlic and rosemary, to the pan. Cook the mixture for about 10 minutes and pour in the chicken broth. Simmer the dish for a few minutes.
Step 8
Move the onion mixture to an ovenproof casserole dish and place the poultry pieces on top. Cook the poultry and onion mixture for about 45 minutes or until heated thoroughly.
Tips and Warnings
- If you have to brine your poultry outside of a refrigerator, place the meat in a bucket filled with ice and water. Weigh down the poultry pieces with a heavy object such as a soup bowl or dinner plate to keep them fully covered by the brine.
- The U.S. Department of Agriculture warns that undercooked poultry can harbor dangerous bacteria such as E. coli. Always check the internal temperature of your meat with a meat thermometer to assure that it has reached at least 165 degrees Fahrenheit.
Things You'll Need
- Bowl or large sealable baggie
- 1 qt. cold water
- 1/2 cup Diamond Crystal kosher
- 1/2 cup sugar
- Spoon
- Salt
- Pepper
- Flour for dredging
- Large pan or skillet
- 2 tbsp. of oil
- Paper towel
- 1 large onion, thinly sliced
- 2 large garlic cloves, minced
- 1 1/2 tsp. fresh rosemary leaves
- 1 cup chicken broth
- Casserole dish
- Bucket
- Ice
- Heavy object such as a soup bowl or dinner plate
- Meat thermometer
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