An easy, quick chicken brine that creates the most flavorful and tender chicken and poultry.
Drain chicken and pat dry. Use in any recipe, but make sure to only lightly salt the chicken surface once you've brined it.
Adapted from Michael Ruhlman.
Mark's original brine also includes:
1 small onion sliced
1 lemon halved
2 bay leaves
2 teaspoons black peppercorns, cracked beneath a saute pan
Try these extras or include your own. I keep mine simple.