is it necessary to brine chicken thighs?
161521
A brine adds flavor and keeps the meat tender and juicy. You can brine whole chickens or broken-down birds; those pan-roasted thighs would surely benefit from it. All it takes is a little planning (you'll need to devote at least a couple of hours to the process, but it's happily hands-off).
815972
Do NOT thaw chicken in hot water! It's not safe. Besides possibly causing bacteria to form, warm water will also start to “cook” the outside of the meat before the middle is thawed).
1318508
Reduce heat to a gentle boil. For a whole chicken cook for about 90 minutes. For boneless chicken breasts, cook for 15 minutes or until no longer pink. Remove chicken, let cool and shred with a fork or chop the meat using a knife.
1148746
Kosher turkey breasts are sold brined already. "You don't have to brine a kosher turkey breast. There's no need," says Goldstein, whose works include "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" and "Sephardic Flavors: Jewish Cooking of the Mediterranean."
823070
Brining your Butterball turkey seasons the meat turkey from the inside out by soaking the bird in a salt solution. Brining also helps the skin and flesh absorb moisture, which keeps your Butterball turkey moist and succulent as you roast it.
143909
['Chicken breast, boneless, skinless – 6 – 8 ounces will take between 8 to 12 minutes over direct medium heat (350° F)', 'Chicken breast, bone-in – 10 – 12 ounces – 30 to 40 minutes over indirect medium heat.', 'Leg or thigh, bone-in – 30 to 40 minutes over indirect medium heat.']
345223
Bring it to a boil. Depending on the size of your chicken breasts, they should simmer for about 10 minutes. After 10 minutes remove one piece from the pot and check. The internal temperature should be 165°.
1212868
Chicken can be baked in the oven without using oil or butter. Use juice, wine and/or chicken stock in the baking dish instead, to flavor and moisten the chicken. Use chicken with or without skin. However, skipping the skin can cut calories and fat from your meal.
415532
6) Check your meat is cooked properly If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be 75C for cooked chicken.
614398
When roasted, the meat is tender, juicy, and amazingly-delicious. Not all turkeys are worth brining. Common supermarket birds like Butterball and Shady Brook Farms (to name just two) are typically already injected with a saline solution. Brining can render these subjects so salty that they become inedible.
926489
Alton Brown to the rescue again. Use a wet brine, which can also keep the meat flavorful and moist, and the turkey will thaw by the time it's perfectly brined. ... Good news for all of us who are stuck with a frozen turkey and Thanksgiving is just two days away—no need to wait for the turkey to thaw before you brine.
198679
Q: Can I brine my turkey for longer than 24 hours? A: No. Brining works much faster than a marinade so brining a turkey for longer than recommended will oversaturate the bird. An over-brined turkey will taste salty.
1464964
To keep the chicken moist, pour a cup chicken broth in the bottom of the dish. Cover the dish with tinfoil and place it in the oven. Let the chicken roast for approximately 25 minutes. Remove the foil and let roast for an additional 5 minutes to crisp up the skin.
1002750
Brine is meant to keep lean meats (chicken breast, pork loin, etc) moist. Since shoulder has so much fat, it's nearly impossible to dry out. No brine is necessary.
1287197
Preheat oven to 300 degrees F. Season chicken thighs all over with salt, pepper and nutmeg. Place skin-side down in a roasting pan and cover tightly with foil. Bake for 45 minutes.
1321211
A brine is a mixture of salt and water and brining a turkey in this solution will ensure a moist bird. ... If you then add a salty rub or injection marinade you can end up with a turkey too salty to eat. For this reason, if you are brining your bird, make sure you rinse it thoroughly after it comes out of the brine.
1109232
The idea is that brining helps make a turkey super juicy and extra flavorful. ... "It's a big bird and [brining] will add some moisture and flavor in the meat," he said, adding that "you'll be much more successful brining a fresh turkey, because when you thaw a turkey there's so much moisture involved."