Click for Cookbook LOGIN
"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Brine for Poultry Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Brine for Poultry is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 gallon cold water
1 c kosher salt
1/2 c sugar
Added flavorings ( spices, herbs, onion, garlic, etc)

Directions:
Directions:
Bring 1/2 gallon of the water, the salt and sugar to a boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon water. Refrigerate to 40 degrees before adding chicken. Chicken needs to be totally covered so adjust your amount of brine accordingly. You can brine in ziploc bag rather than a bowl if you like.
To keep chicken submerged, place a heavy plate or flat-bottomed bowl filled with some water on the chicken in the brine container.
Keep the brine and chicken cold, between 36-40 degrees. If there's room, put it in the fridge if not, use a cooler. Don't put loose ice in the brine because when it melts, it will dilute the brine.

Preparation Time:
Preparation Time:
approx 2 hours
Personal Notes:
Personal Notes:
How long to brine:
whole chicken-- 4 to 8 hours
1/2 chicken-- 3 to 6 hours
Bone in skin on breasts-- 1 to 2 hours
Boneless skinless breasts-- 30 to 60 minutes
Legs, thighs, skin on-- 45 to 90 minutes
Legs, thighs, skinless-- 30 to 45 minutes
Always brine in a non-reactive container. Glass, porcelain, crockery, plastic, or stainless steel are all OK. Aluminum, copper, and wood are NO.
After brining, rinse the chicken will in cold, running water. Pat dry with a clean towel.
Now that the chicken is brined, it's ready to be seasoned with your favorite dry rub and smoked or grilled. Brined chicken usually takes less time to cook.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

87W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!