Brined chicken breasts from Taste & Technique: Recipes to Elevate Your Home Cooking (page 227) by Naomi Pomeroy and Jamie Feldmar

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  • EYB Comments

    Chicken brines 1 to 1 1/2 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mom's simple salad; Melon with radicchio, crispy prosciutto, and caramelized honey-black pepper vinaigrette; Asparagus with black garlic Hollandaise; Crispy Brussels sprouts with pickled mustard seeds; Duchess potatoes with smoked onion Soubise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken brines 1 to 1 1/2 hours.

  • Ro_ on September 29, 2019

    There are a lot of steps to follow to get what is ultimately a plain cooked chicken breast at the end of it, but this recipe gave me the BEST plain cooked chicken breasts I've ever made. I wouldn't always have the time in the evening to follow this process, but if I was serving chicken breasts with a special sauce at a dinner party or similar I'd definitely use this method. I have never seen skin-on chicken breasts for sale where I live, so I used skinless/boneless ones and the results were still very good.

  • bwhip on August 25, 2018

    So good. A wonderful treatment for chicken breasts, which can be dry and boring. Not these! Moist, flavorful, and buttery. Delicious. As the others said, not too much salt before searing, as the brine definitely imparts a good bit. Pretty easy to make and really excellent.

  • mrshalf on October 01, 2017

    This was the best chicken I've ever made. I agree with the caution to watch the salt at the end. Also, I'm not a chicken skin fan. Next time I'll take that off for my fam. It was good but - a little rich for us.

  • Zosia on March 23, 2017

    The technique worked well and the results were as promised: juicy and flavourful chicken (though a little too salty for my taste, having to do more with the final seasoning, of which I used less than specified, than the brine I think).

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