HOW TO BRINE CHICKEN

HOW TO BRINE CHICKEN image

Categories Chicken

Number Of Ingredients 5

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1 gallon cold water
1 cup kosher salt
1/2 cup sugar
Added flavorings
Spices, herbs and other flavors (chopped onion, garlic, celery, etc.) are all fair game. Use brown sugar, honey, or molasses in place of the sugar (some sweetness tends to offset a saltiness the brine might otherwise impart). You can also use apple juice, cider, orange juice, beer, wine, rice wine vinegar, apple cider vinegar, stock, tea, or other liquids to replace some or all of the water.

Steps:

Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. Refrigerate to below 40 degrees Fahrenheit before adding chicken. You can cut the recipe in half, or double it as needed, depending on how much chicken you'll be brining. Make enough so the chicken is completely covered in the brining container. If you brine in sealable plastic bag, you'll need less brine than if brining in a bowl. To keep the chicken submerged, place a heavy plate, or a flat-bottomed bowl filled with some water over the chicken in the brine container. Keep the brine and chicken COLD during brining, between 36-40 degrees Fahrenheit. If there's room, place the brining chicken in the fridge. If not, brine in an insulated cooler, and place a sealed bag of ice in the brine with the chicken. Don't put loose ice in the brine...when it melts, the brine will be diluted and it won't do its job.