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Started By
Message
Roasting a chicken tonight and want to try brining
Posted on 8/2/15 at 8:39 am
Posted on 8/2/15 at 8:39 am
Never done a brine before but have all day so figured I'd give it a shot. What's the best (easiest) solution/process for the brine? Thanks in a advance
4
Posted on 8/2/15 at 8:57 am to josecanseco
1 gallon cold water
1 cup kosher salt
1/2 cup sugar
Spices, herbs and other flavors (chopped onion, garlic, celery, peppercorn, etc.)
Boil 1/2 gallon of the water to dissolve salt and sugar
Remove from heat, add flavorings, cover and allow to cool completely.
Add the remaining 1/2 gallon of water & refrigerate
Add chicken and make sure covered, brine for 6-8 hours , keep submerged in fridge
Remove. chicken from brine, wash off, pat dry, season accordingly , and cook
1 cup kosher salt
1/2 cup sugar
Spices, herbs and other flavors (chopped onion, garlic, celery, peppercorn, etc.)
Boil 1/2 gallon of the water to dissolve salt and sugar
Remove from heat, add flavorings, cover and allow to cool completely.
Add the remaining 1/2 gallon of water & refrigerate
Add chicken and make sure covered, brine for 6-8 hours , keep submerged in fridge
Remove. chicken from brine, wash off, pat dry, season accordingly , and cook
Posted on 8/2/15 at 9:05 am to Got Blaze
That's about the ratios called for by Cook's Illustrated, except they use 1 cup table (not kosher) salt per gallon water. If you use Morton kosher, they would up it another 1/2 cup because kosher is less dense. Diamond Crystal kosher is even another formula.
I don't care for the sugar so leave it out. I find that it makes the skin turn black if the cooking heat is very high.
They say go about an hour per pound, but not over 8 hours.
I usually just eyeball it, erring on the less salty side, and it always comes out good.
I don't care for the sugar so leave it out. I find that it makes the skin turn black if the cooking heat is very high.
They say go about an hour per pound, but not over 8 hours.
I usually just eyeball it, erring on the less salty side, and it always comes out good.
Posted on 8/2/15 at 12:16 pm to josecanseco
1/4 cup of table salt to a half gallon of water. You need to keep it the solution for 4 hours minimum to have any effect
Posted on 8/2/15 at 12:25 pm to Twenty 49
quote:
They say go about an hour per pound, but not over 8 hours.
Please don't cook chickens this long
Posted on 8/2/15 at 12:27 pm to josecanseco
I thought for sure is see something about dry brining on here.
It was the original reverse sear FDB mania.
It was the original reverse sear FDB mania.
Posted on 8/2/15 at 12:33 pm to BocaJared
quote:
They say go about an hour per pound, but not over 8 hours.
Please don't cook chickens this long
Posted on 8/2/15 at 2:14 pm to josecanseco
Whether wet or dry brining your poultry, just be sure to truss your chicken like this!
Posted on 8/2/15 at 2:33 pm to BocaJared
thread is about brining, not cooking.
Posted on 8/2/15 at 2:59 pm to BocaJared
quote:
Please don't cook chickens this long
Posted on 8/2/15 at 7:07 pm to KosmoCramer
Thanks for all the tips. Have them in the oven now (NOT for 8 hours).
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