SIMPLE CHICKEN BRINE RECIPE | ALLRECIPES
This simple chicken brine will help make the meat more tender and juicy.
Provided by Jay
Categories Side Dish Sauces and Condiments Brines
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Yield 1 gallon
Number Of Ingredients 5
Steps:
- Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
- To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
Nutrition Facts : Calories 182.5 calories, CarbohydrateContent 24.7 g, CholesterolContent 0 mg, FatContent 9 g, FiberContent 0.3 g, ProteinContent 2 g, SaturatedFatContent 1.2 g, SodiumContent 13209.3 mg, SugarContent 22.7 g
BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT
I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 50 minutes
Prep Time 30 minutes
Cook Time 01 hours 20 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 404 calories, FatContent 24g fat (7g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 42g protein.
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