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Brining Poultry
Contributed by: Melinda
Here are instructions for Chicken, but I use this method when I
cook Turkey and get rave reviews!
1/2 gallon fresh water
1/4 cup brown sugar
1/4 cup kosher salt
1 3-4 lb chicken
- Chicken should be fresh or thawed
- Mix water, brown sugar and kosher salt until sugar and salt are completely dissolved - I use a pitcher
- Place chicken in a very large bowl with plenty of room to surround and cover with the brine
- Pour brine over the top and make sure to get it inside the cavity. 1/2 gallon should cover a standard size chicken, but this will depend
on the size of both the chicken and the bowl you use. Be sure the
chicken is completely immersed in the brine.
- Cover and place in the refrigerator for at least 12 hours and up to 24 hours
- Remove from brine and rinse in cool fresh water
- Roast according to your favorite recipe
In order for the flavor to be infused into the tissues of the bird, the
proportions must remain the same, regardless of quantity. If you're
brining turkey, you will need more liquid. Standard measurements are 1
gallon water to 1/2 cup kosher salt and 1/2 cup sugar (any type).
Additional seasonings can be added to the brine such as spices or fresh herbs.
Questions about this recipe?
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