|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||Soy sauce|
|½ cup||Olive oil|
|8-10||Smashed garlic cloves|
|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.|