I have cooked many a dry, bland chicken breast in my time. In fact, chicken breast cookery is so challenging that I’ve considered giving up on the cut altogether. But then I learned about one simple step that promises juicy, delicious chicken breasts: brining.
Simply put, brining your chicken for just half an hour allows the salt to permeate the surface of the meat and make it more seasoned throughout. It also changes the protein structure of the meat, which allows the chicken to retain more water—meaning juicy, tender results.
Maybe you don’t believe me—or maybe you don’t think adding an extra 30-minute step before cooking is worth it. So why not try turning your kitchen into a lab and taste-testing the results for yourself? This experiment, which comes from The Complete Cookbook for Young Scientists, is the perfect activity to do with the curious and culinary-minded kids in your life. Make a couple chicken breasts with a brine and a couple without, and compare the results. Plus, get dinner out of the deal.