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Chicken Brine

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I’d like to   dedicate this recipe to my friend Grace – a fellow foodie and such a devoted   friend – thanks for keeping a smile on my face, dear one!So, what do we have here?  Well, of course I’ve   heard of brining meats and vegetables for a long time now – and I actually   tried it once, years ago, on shrimp.  Big mistake… it turned out too salty to be edible.  I don’t know what I did wrong, but I stayed away from brining until just recently.

As is usually the case, I started out by comparing several recipes I’d found online   and in print, and combined what I thought were the best attributes in ingredients, proportions, and instructions – what I came away with was   definitely worth the slight effort. The brine and seasonings make the chicken so much more juicy and tender – it’s not just a small difference – it’s very noticeable!

The only special note I can offer is the obvious – rinse the bird very well when you’re all done… the salt and other seasonings have done their job; it’s time to let them go.  When it’s ready,   prepare the chicken as you normally would – for me, it meant smoking it with   hickory, and making some delicious chicken salad.  I’d recommend roasting it rather than pan-frying, but it’s your call.

1 cup Kosher salt
1 cup Sugar
1 cup Soy sauce
½ cup Olive oil
3-4 Bay leaves
8-10 Smashed garlic cloves
A/R Cold water
In a large container or pot (a Dutch oven   works well), combine the ingredients with about a quart of water.  Place the chicken in the container; and   enough additional water to cover.    Cover the container, and place it in the refrigerator at least overnight.  The next day, rinse the   chicken thoroughly, and cook as desired.

About azdon

I believe that my unique combination of education, ability and experience would be a real asset to your company, in any capacity that… Wait a minute – this isn’t a résumé, it’s a profile – I’m sorry, I was confused for a moment. In that case, I’ll just say that I live in the beautiful desert Southwest, I’m extremely happily married, I have everything I need and almost everything I want. Is that good enough? And one more thing… I probably wouldn’t be much of an asset to your company.

2 responses »

  1. With the exception of boneless skinless chicken breasts, my mother always soaked chicken in water, onion, garlic and lots of salt, I’m 55 so that’s a lot of years to remember LOL. It’s amazing what the water looks like after you’re done. To this day I won’t cook a chicken unless it soaks, I will have to try the addition of your ingredients as well.

    • Thank you Nancy! I’m fairly new to it – so I was amazed at what a difference it makes!

      BTW – You and I are exactly the same age, haha! Shhh, don’t tell anyone!

      And thank you for reading my humble little blog – all my readers are important to me, and I hope you’ll continue to visit – maybe several times a day (just to drive my stats up 🙂 )


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