I poached two chicken breast in an aromatic chicken broth tonight. I was happy with it, but I felt that it needed to be more salt.

Do you recommend brining before poaching, or should I increase the salt within the poaching liquid.

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3 Comments

cratecooking November 12, 2013
A dry-brine or rub is also a good alternative!
 

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ChefOno November 11, 2013

If you've got the time, go with a brine. You'll get significantly deeper penetration with moister, more tender results. The salt will also help carry the aromatics.

 
Declan November 11, 2013
Brining is always a good thing. It changes the cell structure if the meat and enhances the flavor
 
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