Brining chicken breasts

Why brine?  Because there is no better way to end up with fall-off-the-bone moist chicken, turkey, or pork...basically any white meat will benefit from brining.  Our turkey ended up so moist last Thanksgiving that I couldn't even get a picture of it for you: I had to use a picture from a previous non-brining holiday! 

I may be late to the party, but I know a good thing when I taste it.  Most likely, I'll never get another good picture of a chicken or turkey ever again, but it's worth it!

Basic Brine

(For a 6 to 8 pound roasting chicken)

1-1/2 cups each of salt and sugar
Crushed garlic
Crumbled bay leaves

For a larger bird, just increase the amounts slightly.  Boil a couple of cups of water and dissolve the salt and sugar.  Remove from heat and add the other ingredients to steep for about 10 minutes.   Add the liquid to ice cubes to cool it quickly and to increase the amount of water.  Soak the chicken in it for a couple of hours prior to cooking.


Fancier Brine

1/2 c salt
1/4 c molasses
12 whole cloves
12 black peppercorns

1 orange

Boil a couple of cups of water and dissolve the salt and molasses.  Remove from heat and add the other ingredients to steep for about 10 minutes.  Cut the orange in half and squeeze juice in before adding rind.   Add the liquid to ice cubes to cool it quickly and to increase the amount of water.  Soak the chicken in it for a couple of hours prior to cooking.