Brining A 3 12 4 Chicken Recipes

SIMPLE CHICKEN BRINE

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.

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

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.

CHICKEN BRINE

Steps:

• In a very large stockpot add the water, kosher salt (do not use table salt), sugar, garlic, sage, basil, black peppercorns and bay leaves and bring to a boil on high heat.
• Stir well until sugar and salt have dissolved.
• Turn off heat and let cool naturally until water is at room temperature.
• Add chicken to the pot and cover.
• Refrigerate for a minimum of 4 hours, up to 8 hours.
• Preheat the oven to 425 degrees.
• Remove chicken from brine and rinse under a very slow stream of water (sanitize your sink after rinsing).
• Dry the chicken with paper towels inside and out and stuff the chicken cavity with apple and onion.
• Place into baking pan and cook for 15 minutes, then lower heat to 375 degrees and cook for 40-45 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.

BRINING A 3 1/2-4 # CHICKEN

Steps:

• Combine all ingredients in a large pot (I use a large zip-lock bag).
• Add the chicken and let soak in the refrigerator for 3 1/2 to 4 hours (or 1 hour per pound).
• Rinse the chicken or other meat and cook as you usually would. It will be edible, but very salty if this is not done.
• I have also used this techique for brining pork and beef.