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Any poultry will cook more evenly if brined. Read about brining here. To brine you need a large enough container to allow your bird (or pieces) to be submerged during the brining period and which will fit in the refrigerator. You use 1/4 cup kosher salt to 1/2 gallon water. You can increase the amount of salt if you wish, but don't decrease it. The brine solution must have a higher salt content than the meat has naturally. The sugar aids browning and adds flavor. Try brining about an hour per pound to start.
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