HOW TO BRINE A WHOLE CHICKEN RECIPES
SIMPLE CHICKEN BRINE RECIPE | ALLRECIPES
This simple chicken brine will help make the meat more tender and juicy.
Provided by Jay
Categories 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
PICKLE BRINE CHICKEN RECIPE | ALLRECIPES
There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.
Provided by Chef John
Categories Chicken Breasts
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.
Nutrition Facts : Calories 351 calories, CarbohydrateContent 10.9 g, CholesterolContent 129.2 mg, FatContent 12.2 g, FiberContent 0.3 g, ProteinContent 47.3 g, SaturatedFatContent 2.5 g, SodiumContent 5451.5 mg, SugarContent 6.6 g
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