Brine Time

My first brine went super duper well. Foodwise. I nearly fireballed myself in setting up for indoor grilling...but that's another matter!

I was following a very easy weight watcher recipe that called for a brine. Whenever I've seen/read a recipe with a brine, it usually requires tangoing with a large piece of meat and overnight soakage. That takes a lot more resolve and memory power than I can spare at a time. This particular recipe though allowed me to use either boneless or bone-in chicken breast and a combined brine time (part set up-part soak) of 90 minutes. Brine on!

I chose boneless chicken breast because the market had a BOGO Free on it. The freebie sits in the freezer whilst the paid one sitts in my belly.

The success is due to the accessibility of ingredients (chicken, kosher salt, water), tools (bowl, fridge) and time. It's pretty much goof proof. And since I nearly goofed with the pan, it's nice to know something is goof proof.

Brining is also a good cooking method that allows you to maintain juicy texture of your meat on the cheap without loading in up calorie wise. (Here's a nice wiki blurb on it.) It's also not labor intensive, you just need to do a little bit of homework, which is a major mantra when eating for health and eating to fit your lifestyle.