- You can only use the marinade once then it must be discarded. This is a brining method of marination, which means it has a high content of salt enabling more moisture (and flavour) to be carried into the flesh.
- It is always important to use marinades that are cold to avoid bacteria from growing. In this recipe I have split the water between boiling water and ice to allow you to use it in the same day and not have to wait forever for it to cool down. If you don’t have ice handy, thats fine, just be sure to chill your brines thoroughly before using them.
- Add scraps of aromatic vegetables if available and any herb stems you may have for added flavour.
- I replace some of the water quantity with old wine or beer but no more than 15% alcohol content I’d say. Play with it.
- There is nothing stopping you from adding any of the flavours you desire to this, as it will ultimately penetrate the chicken. For example you could add tomato paste, pesto, soy sauce or even maple, the variations are endless.
- It’w worth noting this recipe could be used in many other applications such as pork tenderloin, chicken wings and even lamb!