Step 1

Pat chicken completely dry, then set it on a rimmed baking sheet or other dish.

Step 2

Salt the chicken with coarse or kosher salt on both sides, and in the cavity.Whole chicken: use about 1 teaspoon of salt per pound

Step 3

Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound

Step 4

Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound

Step 5

After you’ve salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.Whole Chicken: 8-24 hours

Step 6

Bone-In Skin-On Cuts: 2-12 hours

Step 7

Boneless, Skinless Chicken Breast or Thighs: ½-1 hour

Step 8

Once the chicken is done brining, cook your chicken as the recipe directs – there is no need to rinse the chicken before cooking!