Roasted Chicken Marinated in Brine

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We already mentioned at least once the old saying that "while cooking is an art, pastry is science". We feel we have perpetuated the myth. This recipe for Roasted Chicken Marinated in Brine proves that this is not the case.

It is a fact that cooking is as much science as baking, and that baking is as art as cooking. Few artistic disciplines combine as many sciences as cooking. This is what fascinates me about cooking.

The kitchen is a combination of chemistry, physics, thermodynamics, psychology, botany, zoology, anatomy and who knows how many other scientific disciplines that I now forget. But cooking is not the sterile practice of the scientist, nor the property of chefs, cooking is practiced and practiced since we are humans in kitchens around the world.

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So many chefs and chefs have fallen for stories of old women who have no resemblance to scientific reality. As a skeptic I am always trying to find proof of how things work.

And here we come to this process of marinating the meat. Although it is not known in our country, marinating meats in brine have a long history. The process involves submerging meats in brine (water with a high concentration of salt), which causes the meat to absorb a large amount of water, which is partly lost in dry heat methods (such as barbecue or roasts), which It produces a juicier and softer cut. A similar process is the one we use in Christmas pork (the seasoning contains water and salt).

Does the marinade work in brine? Yes, it works .

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So I decided to cook, in the name of science ...

Using salt from my village, Montecristi, and other ingredients and herbs, I ended up with a very juicy chicken and soft, and overflowing with flavors. Do not be afraid of the process, it is simple and practically guaranteed to obtain good results.

After you try it you will continue doing it.

Aunt Clara

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Recipe Roast Chicken Marinated in Brine

Preparation

4 hr

Cooking

1 hrs 30 mins

Total Time

5 hr 30 mins

 

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Recipe Roast Chicken Marinated in Brine: The juiciest chicken and brimming with flavor that you have tasted, try it and it will become one of your favorites.

Serves : 4 servings

Author : Clara González

Ingredients

For the brine

• 1 gallon [4 lt] of water
• 1 cup of sea salt (not iodized)
• 1/2 cup of red wine vinegar
• 1 onion cut in quarters
• 6 garlic cloves mashed
• 1 packet of parsley

For the chicken

• 1 whole chicken of 4 lb [1.8 kg]
• 1 teaspoon pepper
• 1/2 cup of oil