Chicken Brine Recipes

BRINED ROASTING CHICKEN

Steps:

• For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

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.

EASY CHICKEN WING BRINE RECIPE

Steps:

• Gather the ingredients.
• Combine vinegar and pepper flakes.
• Thoroughly dissolve the salt and sugar in water.
• Add the vinegar mixture, white pepper, and black pepper.
• Stir to mix, cover, and store in the refrigerator overnight.
• Place chicken wings in a large nonmetal container.
• Pour the brine mixture over the wings, making sure they are completely covered.
• Cover and place in the refrigerator. Allow the wings to brine for 2 to 4 hours.
• Remove wings and rinse well. Discard any remaining brine.
• Pat chicken dry with a paper towel.
• Apply a seasoning or rub if you like and cook as desired.
• Serve and enjoy.

Steps:

• Use a pot big enough to hold you meat. Dissolve kosher salt in water in the pot on slow simmer for about 2 minutes. The basic ratio is one tablespoon of salt for every one cup water.
• Now throw in all the fancy flavor enhancing ingredients into water. Add crushed garlic, pepper corns, bay leaves, lemon slices, honey and fresh herbs - rosemary, thyme and parsley.
• Bring water to boil for about a minute, stir to dissolve salt.
• Remove pan from stove. Allow water to cool completely.
• IMPORTANT NOTE: DO NOT put chicken in the brine before it's completely cool. Warm temperature of the brine will make scary harmful bacteria's in the chicken. It can lead to serious health hazards!
• Cook's Tip: To help brine cool down faster, allow the pot to cool down a bit and then place the pot in fridge to cool brine faster and cool it completely.
• Place whole chicken in cooled brine.
• NOTE: chicken should be fully immersed in brine.
• Cover pot with lid and brine chicken inside refrigerator for 8 to 24 hours. Do not go past that. Chicken will begin to absorb salt and will turn overly salty.
• Note: if chicken isn't fully immersed in water, go ahead and add 1 to 2 cups of extra water (room temperature water).
• After brining, remove chicken from brine. Rinse under tap water.
• IMPORTANT: Don't skip rinsing brined chicken under tap water. This will wash off some of the salt over the chicken. I found when not rinsed, brine chicken after roasting turned a bit salty.
• DISCARD THE BRINE. Raw meat in the brine marinade can cause contamination if used. Discard brine after removing chicken from it.

CHICKEN BRINE RECIPE

Steps:

• Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
• Cook for 3-4 minutes or until salt has dissolved.
• Turn off the heat and cool completely.
• Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
• Cover the pot and refrigerate for 8-24 hours.
• Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.

CHICKEN BRINE

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.

QUICK CHICKEN BRINE

Steps:

• Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring to a boil. Cover and remove from heat. Let stand for 10 minutes.
• Place ice (or ice water) in a large bowl (or very large measuring cup) and pour brine over ice. Stir until ice is melted.
• Place chicken in a large plastic bag and pour brine over chicken. Seal and let sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 6 hours. Drain chicken and pat dry. Use in any recipe, but make sure to only lightly salt the chicken surface once you've brined it.

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.

PERFECT CHICKEN BRINE

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.