All questions

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.

asked by James Durazzo about 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
3 answers 1340 views
Declan
added about 5 years ago

Brining is always a good thing. It changes the cell structure if the meat and enhances the flavor

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
cratecooking
cratecooking

Susan is a Recipe Tester for Food52

added about 5 years ago

A dry-brine or rub is also a good alternative!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52