Greetings. I have often herd of brining meats, but only recently did I try out a recipe. It was for boneless, skinless chicken breasts, and they turned out so moist and tender that I will definitely make them that way again. This is my variation – a basic method which is quite simple.

 

Basic Brine 

for Chicken Breasts

 

For 2 – 3 pounds boned, skinless chicken breasts:

8 cups water

¼ cup kosher salt

¼ cup soy sauce

1 tablespoon black peppercorns, roughly crushed

2 bay leaves

sprigs of fresh thyme or rosemary, optional

In a saucepan, combine 2 cups of the water with the salt, 

soy sauce, peppercorns, bay leaves and thyme or rosemary.

Bring to a boil while stirring.

Remove from heat and set aside to cool.

Set a gallon-size Zip-loc freezer bag into a deep bowl.

Pour the cooled mixture into the freezer bag.

Add the remaining 6 cups of water.

Add the chicken breasts.

Carefully seal the freezer bag.

Place the bowl in the refrigerator for 2 to 3 hours.

Remove chicken from the brine.

Rinse, and pat dry.

Use the chicken in your favorite recipe.