brine for chicken
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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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prep time
5 Min
method
Refrigerate/Freeze
Ingredients For brine for chicken
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1roasting chicken
- BRINE
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1/3 ckosher salt
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1/3 csugar
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1 Tbspwhite vinegar
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1 qtwater (plus more)
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ice
How To Make brine for chicken
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1Place salt, sugar and vinegar in a large non-reactive container that will easily hold your chicken.
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2Bring water to boil and pour over the mixture. Stir until dissolved.
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3Add enough ice to chill the mixture well.
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4Add the chicken and enough water to submerge it. Weigh it down if it floats. Cover and keep refrigerated 24 hours.
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5NOTE: this is for an average size chicken, about 4 or 5 pounds. If you have a much larger bird increase the ingredients.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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