Chicken Brine is the Magic That Makes Extra Juicy Tender Meat
Soaking your bird in chicken brine is how you move from prep cook to the royalty of magical chicken roasting. Are you ready Mr. or Ms. Apprentice? Grab your writing wand to bookmark this page. Keep in mind that this is going to be a several day process to brine this chicken.
As you may have already guessed, you’re going to need a chicken. Any ol’ former feathered friend will do. It can be whole or cut up, no matter. Rinse it well and set it aside.
1-1/4 cups of Kosher Salt
1 Gallon of Tap Water
Put your salt and water into a stock pot. Stir and then bring it to a boil. This kills any bacteria in the water, but it also makes it easier to dissolve the salt. Turn off the heat and stir until the salt is all dissolved. Allow it to cool. When it gets cool enough, you can put it in the refrigerator to get cold or you can just set the pot in the snow outside until its cold. One thing for sure, do not use the brine until it is actually cold.
Submerge your chicken in the cold brine. You don’t have to use all of the brine, but make sure the chicken is all the way covered. Put a heavy glass plate on top of the chicken if needed. Cover your pot and refrigerate it for at least 12 hours, but less than 2 days.
Remove the chicken and pat dry with paper towels. At this point you can bake it or use a dry rub on it.
You can make less chicken brine, but you have to keep the proportions the same.
You can also add fun herbs and spices to the brine if you’d like.