Chicken
- Chicken Thighs, boneless900 g2 lbs
- Salt9 g1%
Step 1: Dry brine the chicken
Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight, and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt.
Toss the chicken and salt together. Let in the fridge uncovered for at least 1 hour or overnight.
Step 1: Dry brine the chicken
Chicken
- Chicken Thighs, boneless900 g2 lbs
- Salt9 g1%
Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight, and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt.
Toss the chicken and salt together. Let in the fridge uncovered for at least 1 hour or overnight.