1 year ago

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How To Make A Quick Chicken Brine Recipe (Simple and Easy)
Brining your poultry, whether it be chicken, turkey, or other types of poultry has long been one of the top secrets of top chefs and restaurants. Brining your lean meats is an excellent way to keep your poultry from drying out during the cooking process. A quick chicken brine also adds flavor, and moisture, and helps to tenderize your lean meats that are being baked, grilled, or even deep-fried.

At the very minimum, a brine is simply soaking your chicken or other poultry in a saltwater solution for 12- 24 hours. You can add in fresh herbs such as rosemary, bay leaves, and spices like black pepper or any other of your favorite seasonings. You can even add a little sugar to the mixture. This is a great way to help the chicken have crispy skin. There is a limitless amount of flavor possibilities that you can use. The cool part about this is when you do a wet brine solution like with fresh herbs and spices, the chicken pieces or poultry you are brining absorbs those flavors as well.

For best results, brining is a good practice to get into no matter what style of cooking you are doing. It creates a juicy, moist, and flavorful meat. If you are baking, roasting, grilling, smoking, and even deep-frying, your poultry can benefit from a quick brine. Brining also helps the muscle fibers to break down. As the chicken soaks, it is helping create a more juicy tender chicken or piece of meat.

INGREDIENTS

1 cup Salt Kosher salt or Sea Salt is the best to use for this application
1-gallon water
INSTRUCTIONS

This quick chicken brine recipe calls for 1 cup of salt per gallon of water. You will most likely need more than 1 gallon of water. You want to cover your chicken pieces completely. If you use 4 gallons of water, you will use 4 cups of salt, and so on.
Step 1: Wash all of the chicken pieces or meat that you are going to brine.
Step 2: Fill up your pot about halfway with cold water, measuring the water as you put it in so you will know how much you have put in the pot.
Step 3: Add 1 cup of salt per gallon of water.
1 cup Salt, 1-gallon water
Step 4: Step 4: Stir the salt in the water until it has dissolved. If you want a quick way to do this, you can add a few cups of water to a small pot. Heat it on medium heat until the salt has dissolved, then add it to the rest of the water in the larger container.
1 cup Salt
Step 5: Place the chicken pieces or other meat into the pot or container.
Step 6: Soak for up to 12 hours.
Step 7: After the soak time, remove the chicken pieces or other meat from the container and pat dry with paper towels or allow to drip dry on a cooling rack over a sheet pan.
NOTES
Note: Some methods will refer to soaking the chicken at room temperature. This may be ok but I tend to err on the side of caution. I always soak mine in the refrigerator and that is what I recommend.

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