First, the brine. Why brine? Well, brining makes meat juicier. When you brine meat the salt water softens the muscle fibers, so less water is forced out during the cooking process, leading to a juicier piece of meat.
- For the brine, combine all of the ingredients in a large container.
- Add the chicken so it’s fully submerged and put the container in the fridge. Let it sit overnight or for at least 6 hours.
- When you’re ready to start cooking, pull the chicken out, rinse it off and thoroughly dry it off. Water steam, so the dryer the chicken, the crispier the skin.