Improved Chicken Brine Recipe
User Reviews
5
Improved Chicken Brine Recipe
Description
The brine starts by dissolving kosher salt and brown or white sugar in boiling water, which maximizes solubility. Adding peeled and chopped carrots, onions, garlic cloves, bay leaves, and black peppercorns infuses the brine with subtle aromatic flavors. After cooling, the brine is mixed with additional cold water to reach the full gallon volume and chilled below 40°F to ensure safe brining temperatures.
The chicken is immersed in this brine in the refrigerator for the recommended time depending on the cut, allowing the salt and seasonings to penetrate the meat. Following brining, rinsing under cold water for several minutes helps remove any surface salt crystals. Draining the chicken before cooking prevents excess saltiness.
This process results in chicken that stays juicy and has a depth of flavor from the spices. The method is suited for whole chickens or parts and helps ensure tender and flavorful results during roasting or grilling.
Ingredients
- 1 gallon water ice cold
- ¾ cup kosher salt (219 g)
- 3 oz sugar (85 g); brown or white
- 2 carrot peeled and cut into pieces, large
- 2 onion peeled and cut into pieces, medium
- 8 cloves garlic peeled and cut in halves
- 3 bay leaf
- 1 Tbsp black peppercorns
Instructions
- To prepare the brine, bring 1 quart of water to boil, add salt and sugar and stir to dissolve. Add chopped vegetables and spices and remove from heat. Cover and let cool. Mix with the rest of the water and refrigerate to cool below 40F before adding the chicken.
- Add the chicken an brine in a refrigerator according to the table above.
- After brining, rinse the chicken in cold tap water for 5 minutes to remove any crystallized salt from their surface, then leave it to drain.
User Reviews
Overall Rating
5
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