Add Feta Cheese To Your Brine For Delicious, Juicy Chicken

Usually, I tend to favour a dry brine over a wet one, but I might switch sides for a bit to try the Kitchn's feta cheese brine, which requires only two ingredients: Feta (duh) and water. Photo by Rebecca Siegel.

To make this cheesy, salty solution, you'll need 125g of feta and 1L of water for every kilogram of chicken. Blend the cheese and water together in a food processor (or you could use a stick blender) until smooth and pour into a resealable bag with your chicken parts of choice. Throw it in the fridge for a night, and cook your bird using whatever method you favour. (If you don't have a preferred method, The Kitchn has you covered in the link below.)

Alternatively, if you buy feta that comes packed in brine, you can use the liquid in the exact same way, instead of (horrors) pouring it down the drain. Either way, the result will be tasty, moist chicken with a salty, tangy, complex flavour unlike anything you've had before.

You'll Never Guess the Key Ingredient in This Chicken Brine [The Kitchn]


Comments

    Gee, you wanna-be cooks need to research for your articles. There is no such thing as a "Dry
    Brine" It's water strongly impregnated with salt as the noun or to soak or preserve in salty water as the verb. What this author actually "favors" is "curing with salt. Please stop putting yourself out there as a knowledgeable writer on a subject spreading misinformation, you're dumbing down your readers!
    "A good writer values research as a tool that doesn't make them look like a fool! "

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