Best Richs Chicken Brine Recipes

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CHICKEN BRINE



Chicken Brine image

Chicken brine is a simple way to make sure your chicken recipes are always moist, juicy, and perfect. This easy brine recipe is only three basic ingredients!

Provided by April Woods

Categories     Marinade

Time 5m

Number Of Ingredients 5

4 cups warm water
¼ cup kosher salt (Morton's)
2 tablespoons gently packed brown sugar
8 chicken thighs (8 legs, 6 chicken breasts, or 1 medium/small whole chicken)
Optional: additional spices or flavors

Steps:

  • If water is cold, heat it for about 90 - 120 seconds in the microwave (you want it very warm, but not hot). You can also do this on the stove top if you prefer.
  • Stir salt and brown sugar into water. Stir until salt and sugar are completely dissolved and liquid is translucent.
  • Add chicken to a watertight bowl or bag. Pour brining liquid over chicken and seal bag or cover bowl tightly. Make sure brine covers chicken completely; prepare additional brine if necessary.
  • Allow chicken to brine in the refrigerator for at least 4 hours and up to 24 hours. Pat chicken dry with a clean towel or cloth before cooking.

Nutrition Facts : Calories 178 kcal, ServingSize 1 serving

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

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

STEVEN RAICHLEN'S BRINED CHICKEN..WORTH THE TIME!!



Steven Raichlen's Brined Chicken..worth the Time!! image

Steven Raichlen's Brined Chicken I love the way Steven Raichlen, author of "The Barbecue! Bible," uses brining to tenderize meat and to add flavor. I also love the way the sugar in the brine caramelizes the chicken as it grills.

Provided by Loves2Teach

Categories     Chicken Breast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 -8 ounce) boneless skinless chicken breast halves
1/4 cup coarse salt
1/4 cup firmly packed dark brown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, peeled, then crushed with the side of a cleaver

Steps:

  • Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
  • Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature.
  • Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
  • Preheat the grill until coals are hot. When ready to cook, brush and oil the grate.
  • Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate.
  • Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.)
  • Transfer the chicken to a decorative platter and serve.

Nutrition Facts : Calories 258.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 98.7, Sodium 7196.6, Carbohydrate 19.6, Fiber 1.7, Sugar 14.6, Protein 40.1

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