Refrigerate for 4 hours to brine. Preheat oven to 180°C (350°F). Remove the chicken and pat dry, discarding the brine. Place the salt and egg whites in a large bowl and mix to combine. Place half of ...
Soaking the meat in brine before cooking locks moisture in, tenderises and seasons the chicken all the way through. The brine can be as simple as just salt and water, or you can add citrus, herbs or ...