Brine for Poultry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 gallon cold water 1 c kosher salt 1/2 c sugar Added flavorings ( spices, herbs, onion, garlic, etc)
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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. |
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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.
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