Dry brine vs wet brine on a whole chicken, night and day difference

Cooked two birds a few weeks back for a family gathering. One got a 24 hour dry brine with kosher salt and baking powder, other got a classic wet brine with salt and sugar. Dry brine bird had way crispier skin, like actual crackling. Wet brine bird was juicy but the skin was rubbery even after I tried to dry it out in the fridge. Anybody else ditch wet brine after trying dry?

2 comments

2 Comments

gibson.seth3d ago

Man, tell me about it! Wet brine is like that friend who promises to help you move but shows up with a broken promise and a bag of chips. I tried wet brine once and ended up with chicken skin so flabby it looked like it gave up on life. Dry brine with a little baking powder? That skin gets so crispy it shatters when you bite it, like glass but way tastier. Plus you don't have to wrestle a giant bucket of salty water in your fridge. Wet brine can stay in the past where it belongs.

alice1212d ago

I had a friend who tried wet brining a turkey one Thanksgiving and it was a total disaster. She forgot about the bucket in the back of the fridge and it started to smell like a wet dog in there. Then when she cooked it, the skin was all rubbery and she ended up just pulling it off and throwing it away. She swore off wet brine forever and now she's all about that dry brine life. Isn't it funny how one bad experience can just ruin a whole method for you?