Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any trade-offs over compared to using a longer, weaker brine?

share|improve this question
@user1575 - could you clarify what information you are looking for further, please? – justkt Oct 13 '10 at 21:59
@user1575: I've tried to flesh out your question a bit... If this isn't what you were looking for, please clarify! – Shog9 Oct 13 '10 at 22:28
up vote 7 down vote accepted

Given the source (Michael Ruhlman) and that it was linked by Seriouseats, I am willing to bet cash money that not only does it work exactly as stated, it will provide spectacular results.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.