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Chicken Brine Recipe

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This recipe for Chicken Brine is from Tammy's Collection of Recipes Through the Years, 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:  
2 cups water
1/8 cup Morton coarse Kosher salt, (approx. 35 grams)
2 cloves garlic, coarse chopped
2 tsp dried thyme
2 tsp dried basil
2 tsp dried oregano
2 tsp fennel seeds
2 tsp sugar
Directions:
Directions:
Place all ingredients into a small saucepan and bring to a boil. Stir to dissolve the salt. Reduce the heat to a low boil for 2 minutes.

Remove from the heat and let cool. I placed the saucepan into an ice bath prepared in a skillet. In 10 minutes the temperature of the brine was less than 100°.

Place the chicken pieces into a covered bowl or ziplock type bag and cover with the brine.

Refrigerate 1 to 4 hours depending on your chicken. 1 to 2 hours for boneless, skinless cuts. 2 to 3 hours for skin on, bone in cuts. 3 to 4 hours for a whole chicken.

Remove the chicken from the brine, pat dry and lightly oil. A bit of pepper may be added at this time if desired.

 

 

 

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