Brine For Chicken Recipe

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Brine for Chicken

Pamela Rappaport

By
@Pamelalala

Brining a chicken that you will be roasting, grilling, or smoking will yield a juicy bird. It also allows all of the meat to be seasoned instead of the salt just sitting on the surface. Everyone loves my smoked chicken and all I use is this brine and smoke! I smoke them with the backbone cut out and the bird laying flat at 250 degrees for about 4 hours until breast is 165.


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Rating:
☆☆☆☆☆ 0 votes
Prep:
5 Min
Cook:
24 Hr
Method:
Refrigerate/Freeze

Ingredients

1
roasting chicken

BRINE

1/3 c
kosher salt
1/3 c
sugar
1 Tbsp
white vinegar
1 qt
water (plus more)
ice

Step-By-Step

1Place salt, sugar and vinegar in a large non-reactive container that will easily hold your chicken.

2Bring water to boil and pour over the mixture. Stir until dissolved.

3Add enough ice to chill the mixture well.

4Add the chicken and enough water to submerge it. Weigh it down if it floats. Cover and keep refrigerated 24 hours.

5NOTE: this is for an average size chicken, about 4 or 5 pounds. If you have a much larger bird increase the ingredients.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern