How do you guys brine your chicken breasts?
I’ve read some sites on the net which say to use cold water, some say you should boil the water first, add the salt, let it cool down then add the chicken.
Also how much water and salt should I use if I’m brinign say 10 chicken breasts??
The salt will dissolve easier if the water is hot. Use 1 gallon of water to 3/4 cup kosher salt. Make sure you cool the solution before you add the chicken. After brining, make sure you rinse off the excess salt with fresh water.