Simple Chicken Brine Recipes

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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

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

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

EASY CHICKEN WING BRINE RECIPE



Easy Chicken Wing Brine Recipe image

This poultry brine starts the process of building flavors to make the best possible chicken wings, regardless of how they are cooked.

Provided by Derrick Riches

Categories     Dinner     Entree     Lunch     Snack

Time 14h5m

Number Of Ingredients 8

1/4 cup white wine vinegar
1/4 cup red pepper flakes
1/3 cup table salt (or 1/2 cup kosher salt )
1/3 cup white sugar
6 cups water (cold)
2 tablespoons white pepper
2 tablespoons black pepper
3 pounds chicken wings

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.

Nutrition Facts : Calories 808 kcal, Carbohydrate 38 g, Cholesterol 186 mg, Fiber 3 g, Protein 39 g, SaturatedFat 20 g, Sodium 7127 mg, Sugar 12 g, Fat 56 g, ServingSize Makes 7 cups (serves 16), UnsaturatedFat 0 g

CHICKEN BRINE RECIPE



Chicken Brine Recipe image

This chicken brine recipe is made with lemons, honey, fresh herbs and spices, and produces a juicy tender chicken every time! A foolproof way for succulent and flavorful roasted, smoked or fried chicken.

Provided by Sara Welch

Categories     Main

Time 20m

Number Of Ingredients 11

8 cups water
1/2 cup kosher salt (do not use table salt)
1/4 cup honey
3 dried bay leaves
5 cloves of garlic (smashed and peeled)
1 tablespoon whole black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh parsley
2 lemons (sliced)
4 lb whole chicken

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.

Nutrition Facts : Calories 185 kcal, Carbohydrate 8 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 775 mg, Sugar 6 g, ServingSize 1 serving



 image

The best chicken brine is here to make juicy tender chicken no matter how you cook it - roast it in oven, grill it or fry it. This is complete guide on how to brine chicken, with all the tips and tricks for best moist chicken you'll ever cook.

Provided by Jyothi Rajesh

Categories     Main Course

Number Of Ingredients 14

3-4 lbs whole chicken
8 cups water
1/3 cup kosher salt
¼ cup honey
3 dried bay leaves
5 cloves garlic (keep it whole, smashed lightly)
1 tablespoon black peppercorns
10 sprigs fresh parsley
3 sprigs rosemary
7 sprigs thyme
2 lemons (sliced)
3-4 lb brined chicken
2 tablespoon butter (unsalted)
Generous pinch of crushed pepper

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.

Nutrition Facts : Calories 424 kcal, Carbohydrate 13 g, Protein 31 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 4870 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

QUICK & EASY CHICKEN BRINE



Quick & Easy Chicken Brine image

This comes from an episode of "Cooking for Real" with Sunny Anderson. The brining portion is all that is listed here; however, if you are interested in the chicken recipe in it's entirety, it's called "Grilled Chicken with White Wine Mushroom Sauce". I needed a brine for a smaller amount of poultry.

Provided by SugaJ

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups water
1 lemon, quartered and juiced
1/4 cup sugar
1 cup salt
4 (6 ounce) boneless chicken breasts

Steps:

  • In a large bowl mix together water, lemon juice, sugar and salt until dissolved.
  • Add lemon quarters and chicken.
  • Marinate for 30 minutes.
  • Remove from marinade and pat dry.
  • Chicken is now ready to be used in your favorite recipe.

Nutrition Facts : Calories 345.1, Fat 15.8, SaturatedFat 4.5, Cholesterol 108.9, Sodium 28408, Carbohydrate 13.8, Fiber 0.4, Sugar 12.8, Protein 35.6

QUICK CHICKEN BRINE



Quick Chicken Brine image

An easy, quick chicken brine that creates the most flavorful and tender chicken and poultry.

Provided by Cheryl Malik

Categories     Technique

Time 2h20m

Number Of Ingredients 6

15 ounces water (½ liter)
3 ounces salt (100 grams)
couple of sprigs fresh herbs (like rosemary, thyme, or parsley)
4 cloves garlic
15 ounces ice (500 grams ice, or 15 ounces of ice water)
1 3-4 pound chicken or chicken pieces

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.

Nutrition Facts : ServingSize 1 serving, Calories 178 kcal, Carbohydrate 1 g, Protein 15 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 749 mg, Fiber 1 g, Sugar 1 g

CHICKEN BRINE



Chicken Brine image

Chicken Brine is the perfect way to add moisture and flavor to your roast chicken. Made with garlic, sage, peppercorn, apples, and onions.

Provided by Sabrina Snyder

Categories     Dinner

Time 5h

Number Of Ingredients 11

8 cups water
1/3 cup kosher salt
1/4 cup sugar
8 cloves garlic (, peeled and roughly chopped)
2 tablespoons dried sage
2 tablespoons dried basil
1 tablespoon whole black peppercorns
2 bay leaves
1 5-6 pound chicken
1 green apple (, cored and quartered)
1 onion (, quartered)

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.

Nutrition Facts : Calories 269 kcal, Carbohydrate 9 g, Protein 21 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 82 mg, Sodium 3229 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

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