Used leftover pickle juice in my chicken brine and got a weirdly good crust

I had a jar of dill pickle juice from a catering gig and decided to use it as the base for a chicken brine overnight. The next day, the skin came out of the oven way crispier than usual, almost like it had been fried. Anyone know why the acidity might do that, or have other weird brine liquids that worked?

2 comments

2 Comments

abby_palmer1d ago

Oh man, I tried that once and my chicken tasted like a sad deli sandwich. Guess I used the wrong juice.

laurabennett16h ago

Ugh, that's the worst! I had good luck with plain orange juice and a ton of garlic. The acid tenderizes it without making it taste weird.