Can I brine frozen chicken?

This is the best chicken brine recipe that outlines the simple, quick steps for brining chicken. For the perfect occasion meal, such as Thanksgiving, Christmas, or Sunday roast, the chicken can be brined and then roasted, grilled, or fried. It can also be served with sides like potatoes, gravy, and vegetables.

Brining involves submerging meat in a salt-and-sugar mixture to add moisture and make it more flavorful, juicy, and tender. As some of the brine is absorbed by the chicken, it becomes more tender and flavorful when cooked.

Dry brine and wet brine are the two types of brining. This post is about wet brining.

What Kinds of Meat Can You Brine?

The best types of meat to brine are the lean ones because the purpose of brining is to keep the meat juicy and flavorful. Since the lean ones have less fat to help seal in the flavor, the brine fills in for them. The best lean meats to brine are turkey (even whole turkeys), various cuts of pork, and chicken breast and thighs. Shrimp can also be brined before preparing.

What Meats Should You Not Brine?

There aren’t technically any meats you shouldn’t brine. There are certain meats that will simply not taste any better as a result. These meats have a tendency to be fattier, but the flavor comes from the fat. These meats include lamb and beef. Brining won’t improve the meat because it can be cooked and served rarer, which improves the flavor and juiciness.

A dry brining technique is recommended for grilling beef or lamb, as is salting the meat right before grilling.

In the Oven

A whole chicken or larger pieces of chicken that won’t fit in toaster ovens or air fryers should be cooked in the oven.

Here’s how to do it:

Preheat your oven to 425°F.

When you are ready to roast your brined chicken, remove it from the pot and discard the brine.

Rinse the chicken to remove any excess salt and herbs from the skin, then use a paper towel to pat the meat dry.

Place the chicken on a rack over a baking tray or a roasting pan, then brush melted butter all over the chicken skin. This step is optional, but the butter will help the skin look shinier and taste more savory after it’s roasted.

Then, roast the chicken for 1 hour, or until the internal temperature reaches 165°F. If you are cooking chicken pieces rather than a whole chicken, you only need to roast for about 25 minutes until the skin is golden brown.

Once the chicken is done, remove it from the oven and let it cool down for about 15 minutes before serving.

Why you should (almost) always brine your chicken