Quick Herb Brined Bone-In Chicken Breast

Brining these Freedom Ranger chicken breasts is a step that really makes this chicken breast herby and savory from the inside. This method of brining is QUICK BRINING. This is a salty brine and is best for a quick 2 hour soak. The longer you brine, the saltier the chicken will be. Don’t let brining scare you! If you want to serve this chicken at a 6pm dinner begin making the brine around 2pm and you’ll have the great tasting chicken ready by 6pm.

For the brine:
80 gm of salt (about 4 tablespoons)
2 cups of water
several sprigs of fresh herbs
several cloves of garlic
2 cups of ice water

For the rub:
finely diced herbs
1 teaspoon oil

Combine 2 cups water with the salt, herbs and garlic in a saucepan. Bring to a boil and stir until the salt is dissolved. Remove from the heat and let cool for about 10 minutes.
Add 2 cups of ice water to the saucepan.Add the chicken breast to a glass container. Pour brine over chicken breast.  Begin a timer. Brine on the countertop for 2 hours. Brining longer than 2 hours may cause the chicken to be too salty.After two hours remove the chicken from the brine and place into a roasting pan. Pat the breast dry. Combine the finely diced herbs with a small amount of oil. Don’t add any salt if you have brined the breasts. Rub this over the skin of the chicken breast and under the skin as well.

Roast in an oven preheated to 375 degrees Fahrenheit for about 40 minutes or until a thermometer inserted in the meatiest part of the breast reads 165 degrees Fahrenheit.

Remove from the oven and let cool on the countertop.  When the chicken is cool enough to cut, carve off the breast bone and then cut into strips.