I always soak chicken from the store in salt water. Sorry I didn’t know about this before

#### Instructions:
1. **Make the Brine**: In a bowl or large container, combine the water and salt. Stir until the salt (and sugar, if using) is completely dissolved.
2. **Add Flavor (Optional)**: If you’d like, you can add herbs and spices to infuse extra flavor into the chicken. For example, you can add crushed garlic, rosemary, thyme, or black peppercorns. Let the brine cool to room temperature if it’s warm from dissolving the salt.
3. **Soak the Chicken**: Place the chicken (whether it’s whole pieces or breasts) in the brine. Make sure the chicken is fully submerged in the liquid. If you need more brine to cover the chicken, simply double the recipe.
4. **Let It Soak**: For chicken breasts or thighs, you can brine for as little as 30 minutes, but ideally, 1-2 hours will yield the best results. If you’re brining a whole chicken, it can soak for about 4-6 hours in the fridge. However, be careful not to leave it too long, as over-brining can make the meat too salty.
5. **Rinse and Dry**: After brining, take the chicken out of the liquid, rinse off any excess salt, and pat it dry with paper towels before cooking. This ensures a nice, crispy skin if you’re roasting or frying the chicken.

### Tips for Brining Success

– **Don’t Overdo the Salt**: Too much salt can make the chicken too salty. Stick to the basic ratio in the recipe and make sure to rinse the chicken before cooking.
– **Keep It Cold**: Always brine your chicken in the fridge to avoid any food safety issues. Brining at room temperature can promote bacterial growth.
– **Flavor Variations**: Get creative! You can add extra seasonings to the brine to infuse your chicken with even more flavor. Try citrus peels, bay leaves, or even a splash of apple cider vinegar for a tangy twist.
– **Pat Dry Before Cooking**: This is a crucial step. After brining, always make sure to dry the chicken before cooking, as excess moisture can prevent the skin from becoming crispy if you’re roasting or pan-searing.

### Why This Works So Well for Store-Bought Chicken

Store-bought chicken, especially chicken breasts, can sometimes be a little lackluster. This is partly because the meat may have been processed to remove moisture, leaving it drier when you cook it. Brining helps add moisture back into the chicken, improving its texture and flavor.

Additionally, chicken from the store often has a fairly mild flavor. By brining it in salt water, you allow the meat to absorb more seasoning, giving it a depth of flavor that you simply can’t achieve by just sprinkling salt on the outside.

### What About Other Meat?

While brining is most commonly used for chicken, it’s also effective with other meats such as turkey, pork, and even some cuts of beef. In fact, if you’re roasting a turkey for the holidays, brining is almost essential for achieving a juicy, flavorful bird. The same principles apply: the salt helps retain moisture, tenderizes the meat, and enhances the flavor.

### Final Thoughts: A Simple Trick That Transforms Your Cooking

If you’ve never tried brining your chicken before, you’re in for a treat. Soaking your chicken in a simple saltwater solution is an easy, foolproof way to ensure your chicken is flavorful, tender, and juicy every time you cook it.

It’s a small step that makes a world of difference, and once you experience the results, you’ll wonder why you didn’t start this simple technique sooner. Whether you’re grilling, baking, or pan-searing, brined chicken will take your meals to the next level.

So, the next time you grab a pack of chicken from the store, remember to soak it in salt water for a guaranteed juicy, flavorful dinner!