To Brine or Not to Brine

Unknown

I'm planning on doing some boneless chicken breasts and have been doing some reading on brining chicken on various websites and Egghead forum archives. [p]From what I gather it is a good idea to brine the chicken for added flavor and moisture. Anyone just brine chicken breasts and how did you do it? What additional spices were used other than salt and sugar? [p]Thanks for the help.

Big'un

MikeM,
When i brine I throw in the kitchen sink! I save all the rinds from any citrus, lemon,lime oranges, and throw into a bag in the freezer. I throw in clove, honey, onion,onion skin, celery bottoms,herb stalks left over from cleaning out the garden, anything that will add flavor. Most brines call for 1 cup of salt to each gallon of water, but I plan to try 2/3 cup salt per gal to cut down on the salt. good luck and enjoy!

Ron_L

MikeM,
I brine chicken chests all the time. I used about 3/4 cup salt to a gallon of water and add in soy sauce, brown sugar, apple juice and some of whatever rub I am going to use.