Do I Need to Brine Chicken Before Sous Vide?

Brining is the process of soaking meat or poultry in a saltwater solution, also called a brine, before cooking. The brine is made by dissolving salt in water, along with other flavoring ingredients like herbs, spices, and sugar. Brining helps to season the meat throughout and makes it incredibly moist and juicy.

When meat is soaked in a brine, the salt and water get absorbed, altering its cellular structure. The salt dissolves the proteins, allowing the meat to hold more moisture. The flavors from the brine also penetrate deep into the meat. The end result is chicken that is perfectly seasoned, tender and succulent.

Brining works exceptionally well for lean meats like chicken breasts. It helps prevent them from drying out during cooking. The added moisture also allows you to achieve the ideal texture, transforming tough chicken into fork-tender and juicy meat.

There are several benefits to brining chicken before sous vide cooking:


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1. Improved Flavor

Brining helps to evenly distribute seasoning and spices throughout the chicken. The salt enhances the natural flavors of the meat. Any aromatics like herbs and spices you add to the brine also get infused deep into the chicken.

This even penetration of flavor is hard to achieve just by seasoning the exterior of the meat. Brining ensures the entire piece of chicken, from the surface to the center, gets perfectly seasoned.

2. Enhanced Juiciness

The salt in the brine helps the chicken retain moisture, resulting in incredibly juicy meat. The added water gets trapped within the structure of the meat.

Sous vide cooking is done at lower temperatures compared to other methods. While this results in tender and evenly cooked chicken, it can make the meat slightly dry. Brining helps counteract that dryness by pumping up the chicken with extra moisture.

3. Better Texture

The salt in the brine helps to dissolve some of the proteins in the chicken. This allows the meat to hold on to more moisture and gives it a pleasantly tender texture.

Sous vide chicken cooked without brining might turn out a bit too firm. Brining beforehand guarantees luscious, melt-in-the-mouth meat texture.

4. Increased Moisture Retention

Brining modifies the structure of the meat so that it can retain more water. Much of this moisture stays locked inside the chicken even after cooking.

Sous vide cooking requires very little water loss due to the vacuum sealed bags. But some moisture still escapes into the bag juices. Brining helps limit that water loss, so the chicken remains incredibly succulent.

5. Food Safety Benefits

The salt in the brine helps lower the water activity in the chicken, which makes it harder for bacteria to grow. This gives you a little buffer in terms of food safety.

While proper handling and temperature control are still crucial, brining provides an added level of protection against pathogens. The salt also helps destroy some microbes on the surface of the chicken.

Do You Need to Brine Chicken Before Sous Vide Cooking?

Whether you should brine chicken before sous vide cooking is a matter of personal preference. Here are some pros and cons:

1. The Case for Brining

  • Adds moisture and flavor evenly throughout the chicken
  • Improves texture so the meat is extra tender
  • Locks in the juices so the chicken stays succulent
  • Enhances the flavor impact of any other seasoning
  • Provides some level of food safety protection

2. The Case against Brining

  • Adds an extra step with time required for brining
  • Can make the chicken overly salty if brined too long
  • Dilutes the natural chicken flavor to some extent
  • Doesn’t make a huge difference if using higher temperature methods
  • Might be unnecessary if using marinades or seasoning rubs

How to Brine Chicken for Sous Vide Cooking

There are two main methods of brining chicken – a traditional wet brine or a faster dry brine:

1. Wet Brining

This technique involves submerging the chicken in a saltwater brine solution for several hours. Typically the brine is made with:

  • 1 cup salt per 1 gallon of water – dissolves the salt and hydrates the meat
  • Aromatics like peppercorns, bay leaves, herbs – add flavor
  • Sugar or honey – counterbalances the saltiness

Keep the chicken fully submerged in the chilled brine. Allow it to brine in the fridge for 4 to 12 hours based on thickness. Rinse off the brine and pat the chicken dry before cooking.

2. Dry Brining

Instead of a liquid brine, you can directly season the chicken with salt and let it rest in the fridge uncovered. The salt will draw out moisture which gets reabsorbed along with the seasoning.

Coat the chicken pieces thoroughly with kosher salt. Let it rest on a rack or plate for 8 to 24 hours for maximum impact. The surface will look wet as the juices get drawn out. Rinse off the accumulated liquid before cooking.

3. Tips for Successful Brining

  • Chill the brine before adding the raw chicken to prevent bacteria growth
  • Use non-iodized salts like kosher or sea salt for the best flavor
  • Keep the chicken submerged with a plate weighted on top if needed
  • Brine in the fridge at 40°F or below for food safety
  • Rinse off all the brine and pat dry before cooking
  • Adjust the salt and sugar to prevent overly salty chicken
  • Add any other spices, herbs, aromatics to the brine as desired

Alternatives to Brining for Sous Vide Chicken

While brining does make a big difference, you can also get flavorful and juicy sous vide chicken without brining by using:

1. Marinades

Using an acidic marinade made with ingredients like lemon juice, vinegar, yogurt etc can help tenderize and flavor the meat. Let the chicken marinate for 2 to 4 hours before cooking.

2. Seasoning Rubs

Coating the chicken with a flavorful seasoning rub ensures it gets infused with spices and aromatics before cooking. Let it rest for 10 to 30 minutes after applying the rub.

3. Injecting

Injecting chicken with a salty marinade using a syringe distributes moisture and seasoning deep into the meat quickly. Inject right before cooking for best results.

Conclusion: To Brine or Not to Brine?

Brining chicken before sous vide cooking guarantees incredibly juicy, tender and well-seasoned meat. It helps retain moisture and allows even penetration of flavor.

However, it does require some active time and planning. You can achieve good results without brining by using a salty marinade, spice rub or by injecting flavor.

Ultimately, brining is highly recommended but optional. Take into account the time commitment and your taste preferences. Properly seasoned chicken, cooked for the right duration at the ideal temperature will still be moist and delicious even without brining.

In summary, brining is a useful technique but not absolutely necessary for great sous vide chicken. Try it out and see if the extra step makes a big difference based on your cooking style and preferences.

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