Dry Brine Chicken Breast

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Last week, I shared this technique for roasting a whole chicken. But then some people said it was still complicated. So I uncomplicated it a little.

You Need:

  • Chicken Breast. Both sides with the bone underneath it and skin on top.
  • Butter, two teaspoons.
  • Dill leaves, chopped fine.
  • Carrots, sweet potatoes and broccoli.
  • Garlic Salt or regular salt.

A day prior to the actual cooking, wash and pat dry the chicken. Sprinkle less than a quarter teaspoon of salt all over the chicken breast and keep it in the fridge. Don’t keep in the freezer.

Alternatively you can freeze the chicken with the salt on it. Then a day before you plan to cook it, remove and let it thaw for about 18 hours in the chill tray. Keep it in a sealed box for hygiene concerns.

The chicken must be at room temperature before going into the oven.

Now there is one more small hack. Sometimes you don’t really have the time and you forgot to thaw the chicken. No problem. Just keep the frozen chicken inside its box, in a large container filled with water. This will let it thaw quickly.

If its not quick enough…then after 30-40 minutes in the water boat, just hold it under a tap. But this will cause the brine to also wash away. In this case, pat it dry and sprinkle a little more salt before baking.

Do remember that the first method is the best. The hacks are shortcuts and while they are very good, they will not match the correct method.

Confession: The chicken you see here used one of the hacks. 🙂

Mix dill leaves, pepper and butter. Fill this into the gap between the skin and the meat on the breast. Don’t worry about the skin not being sealed. The juices that ooze out will get used in a beautiful way.

Take a sheet pan. Arrange the carrots into a large circle. Keep sweet potatoes inside it. arrange the broccoli with the florets facing inwards. Keep the chicken on top of it.

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This arrangement will capture the dripping juices and make the vegetables taste awesome.

Into an oven at 190C. It will take at least 30-35 minutes for the breast to reach an internal temperature of 65C. Remove and let it rest for about 5-6 minutes.

Do not flip the breast while its cooking. If you want a nice shine, at around the 27 minute mark, drop a small piece of butter on top of the breast. Switch heat to top only and increase the temperature to 220C.

Enjoy.

 

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