Best Brine For A Small Amount Of Meat Recipes

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HOW TO MAKE A QUICK CHICKEN BRINE RECIPE (SIMPLE AND EASY)



How To Make A Quick Chicken Brine Recipe (Simple and Easy) image

Brining your poultry, whether it be chicken, turkey, or other types of poultry has long been one of the top secrets of top chefs and restaurants. Brining your lean meats is an excellent way to keep your poultry from drying out during the cooking process

Provided by Ronnie Williams

Categories     Poultry

Number Of Ingredients 2

1 cup Salt (Kosher salt or Sea Salt is the best to use for this application)
1 gallon water

Steps:

  • This quick chicken brine recipe calls for 1 cup of salt per gallon of water. You will most likly need more than 1 gallon of water. You want to cover your chicken pieces completely. If you use 4 gallons of water, you will use 4 cups of salt and so on.
  • Step 1: Wash all of the chicken pieces or meat that you are going to brine.
  • Step 2: Fill up your pot about halfway with cold water, measuring the water as you put it in so you will know how much you have put in the pot.
  • Step 3: Add 1 cup of salt per gallon of water.
  • Step 4: Step 4: Stir the salt in the water until it has dissolved. If you want a quick way to do this, you can add a few cups of water to a small pot. Heat it on medium heat until the salt has dissolved, then add it to the rest of the water in the larger container.
  • Step 5: Place the chicken pieces or other meat into the pot or container.
  • Step 6: Soak for up to 12 hours.
  • Step 7: After the soak time, remove the chicken pieces or other meat from the container and pat dry with paper towels or allow to drip dry on a cooling rack over a sheet pan.

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY



Basic All Purpose Brine for Meats, Chicken, and Turkey image

Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.

Provided by PalatablePastime

Categories     Christmas

Time 3h15m

Yield 1 quart

Number Of Ingredients 7

1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 cloves garlic, sliced
4 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt

Steps:

  • Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
  • Stir ingredients together in a saucepan and bring to a boil.
  • Continue stirring until sugar is dissolved.
  • Allow to cool.
  • Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
  • Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
  • Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
  • Discard brine before using and pat meat dry.
  • If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
  • Prepare meat as desired- roast, bbq, etc.

SIMPLE CHICKEN BRINE



Simple Chicken Brine image

This simple chicken brine will help make the meat more tender and juicy.

Provided by Jay

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

1 gallon warm water
¾ cup kosher salt
⅔ cup sugar
¾ cup soy sauce
¼ cup olive oil

Steps:

  • Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  • To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.7 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 13209.3 mg, Sugar 22.7 g

ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK



All-Purpose Mild Brine for Poultry and Pork image

This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.

Provided by Kirstin in the Couv

Categories     Very Low Carbs

Time 5m

Yield 1 quart

Number Of Ingredients 3

1/4 cup kosher salt, like diamond crystal (or 3 tbsp Morton's kosher salt or 2 tbsp table salt)
2 tablespoons sugar
1 quart water

Steps:

  • Mix cold water, salt and sugar and stir to dissolve.
  • In a non-reactive container, immerse food in brine, seal and refrigerate.
  • Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
  • Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
  • WILL NOT WORK IF MEAT IS FROZEN.

Nutrition Facts : Calories 97.5, Sodium 28322, Carbohydrate 25.2, Sugar 25.1

PERFECT CHICKEN BRINE



Perfect Chicken Brine image

Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.

Provided by Kate Leifker

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 20

Number Of Ingredients 8

16 cups water
¾ cup kosher salt
⅔ cup white sugar
2 heads garlic, crushed and chopped
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
1 tablespoon whole black peppercorns
1 large bay leaf

Steps:

  • Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
  • Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g

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