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:

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

Directions Step-By-Step

1
Place salt, sugar and vinegar in a large non-reactive container that will easily hold your chicken.
2
Bring water to boil and pour over the mixture. Stir until dissolved.
3
Add enough ice to chill the mixture well.
4
Add the chicken and enough water to submerge it. Weigh it down if it floats. Cover and keep refrigerated 24 hours.
5
NOTE: 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