"A good ratio is about 1 teaspoon of kosher salt for 1 pound of chicken," says Chef Bradley Borchardt, Strategic Account Chef for Cargill Protein. Borchardt adds that this dry brine can be done to ...

It’s a lot easier simply to salt the chicken and pop it into a hot oven. But if you like to cook, you will certainly want to have the brining technique (and a basic brine ratio) in your repertoire.