Here's a quick video on how to pan roast a chicken breast. In this technique we use an airline chicken breast that is first brined, seared skin side down and finished in a hot oven without ever flipping.
- 1000g Water (100%)
- 50g Salt, Kosher (5%)
- 30g Sugar (3%)
- 1/2 Lemon, Juice Only
- Combine all ingredients with a whisk and brine chicken for 12-24 hours.
- Rinse chicken under cold, running water and allow to air dry in a refrigerator for another 12-24 hours for best results.