I always soak store-bought chicken in salted water. I didn’t know about this earlier.

Why Soaking Store-Bought Chicken in Salted Water Makes All the Difference

When it comes to cooking chicken, the goal is always the same: to achieve juicy, tender, and flavorful meat. But for many home cooks, the results can sometimes be inconsistent—especially when cooking store-bought chicken. Whether you’ve encountered dry breasts, tough thighs, or bland flavor, it can be frustrating trying to get the perfect chicken dish.

One simple trick that can elevate the quality of your chicken dramatically is soaking it in salted water before cooking. If you’re new to this method, you might be wondering, “Why didn’t I know about this earlier?” Well, you’re not alone! Many cooks are only just learning about this trick, but once you try it, you’ll wonder how you ever lived without it.

Let’s take a closer look at why soaking store-bought chicken in salted water works so well and how you can use this technique to get better results every time.

The Science Behind Soaking Chicken in Salted Water

Soaking chicken in salted water is a technique known as brining, and it works wonders to improve the texture and flavor of the meat. Brining involves soaking the chicken in a saltwater solution, which helps the meat absorb moisture and seasoning before cooking. Here’s why it works:

1. Moisture Retention: Chicken, especially store-bought, can sometimes be a little dry after cooking. This is because it can lose moisture during the cooking process. When you brine chicken, the salt helps the meat retain its natural moisture by drawing in water molecules and preventing them from evaporating during cooking. As a result, your chicken stays juicy and tender.
2. Flavor Enhancement: The salt in the brine not only helps retain moisture but also allows the seasoning to penetrate the meat more effectively. This results in more flavorful chicken, even if you’re just using basic seasonings. The longer the chicken sits in the brine, the more seasoning it absorbs, leading to an overall better-tasting dish.
3. Texture Improvement: Brining also changes the texture of the chicken. The salt helps break down some of the proteins in the meat, making it more tender. This is especially helpful with lean cuts like chicken breasts, which can sometimes turn out tough or dry when cooked improperly.
4. Uniform Cooking: Brining helps the chicken cook more evenly. Because the chicken has absorbed moisture, it’s less likely to dry out during cooking, even if you slightly overcook it. This can be a game-changer when you’re cooking larger cuts of chicken, like whole chickens or bone-in pieces.

How to Brine Chicken in Salted Water

Soaking your chicken in salted water is incredibly easy and requires minimal effort. All you need is water, salt, and a little bit of time. Here’s how you can do it:

Basic Brine Recipe

Ingredients:

• 1/4 cup kosher salt (use kosher salt for best results)
• 4 cups cold water

Optional Add-ins (for extra flavor):

• 1-2 tablespoons sugar (helps with browning and caramelization)
• 1-2 cloves garlic, crushed
• 1 teaspoon black peppercorns
• Fresh herbs like thyme, rosemary, or bay leaves
• 1 tablespoon vinegar or lemon juice (adds extra brightness)

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