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Finally tried brining my chicken thighs overnight instead of 30 minutes
Honestly, I always thought longer brining was overkill. But after I left a batch in salt water for 12 hours last Sunday, the texture was way juicier and the seasoning actually got all the way through. Has anyone else experimented with brining times for dark meat vs white?
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graytorres18d ago
Yeah I totally agree with you on the overnight thing. My buddy is a line cook and he told me dark meat can handle way longer brines without getting mushy. I tried 24 hours on some drumsticks once and they came out almost like they were confit, super tender but still held together. White meat though, I stick to maybe 4 hours max or it gets that weird spongy texture. I read somewhere that the fat in dark meat just absorbs brine differently than lean chicken breast.
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garcia.charles18d ago
My coworker brined wings for two days and said they tasted like ham.
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