Brining chicken

[Laquila]

Does anyone do this? A friend mentioned it shortens the cooking time so I'm thinking it might free up some oven space tomorrow at the right time! I'm doing a large (8lb) chicken.

It’s doesn’t shorten cooking time but it alters the texture so it’s easier to cook with a bigger margin for error when it comes to drying out. I always dry brine rather than wet brining. Sprinkle salt (mixed with baking powder if going on the skin) over the chicken so it’s covered but not encrusted and leave to brine.

Ahh thank you @toastofthetown , that's interesting. Do you just use table salt?