Two Techniques for Perfect Chicken (How to Brine Chicken Breast) || My Chicken Manifesto (PART 2)

Chicken breast doesn’t need to be dry! In this video, I show you two ways to ensure your chicken breast meat comes out juicy, flavorful, and perfect every time. Using these two simple methods, you’ll be wowing everyone with your cooking prowess and putting an end to the generational problem of dry chicken breast meals. Join me, as we explore the ins and outs of this mishandled part of the chicken!
Chicken Brine Ratio:
• 8 cups of water
• 1/4 cup of sugar (brown or white)
• 1/2 salt
• flavourings to your heart's content (thyme, rosemary, garlic, pepper, lemon, bay leaf, oregano etc.)
▸ CHAPTERS:
00:00 - Introduction
00:47 - First Way to Cook a Chicken Breast (Flatten)
02:07 - Second Way to Cook a Chicken Breast (Wet Brine)
03:06 - Warning about Brining
▸ ROYALTY- FREE MUSIC:
Produced by Danya Vodovoz
/ vodovozvideo
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[@chalice9146]

Can you use normal sugar? Or does it have to be brown sugar?

[@TheCultureofCookery]

Great question! I think that the brown sugar adds just a little bit deeper of a flavour, but if all you have is white - that should be good as well!

[@PastorVaughn]

There is an art to making chicken. I can't stand it when it's dry. Brining is definitely the way to go. Great tips!

[@GrubbingwithGuber]

hahaha please keep the puns coming. they're great!

[@TheCultureofCookery]

Hahaha #dadhumor

[@shortcutstofreedom]

I tried the flatten method and it turned out great! Thank you!

[@shortcutstofreedom]

Great video!

[@TheCultureofCookery]

Thanks!