I bought a deep fryer for the Christmas turkey but wanted to test it out on a chicken. I used this brine and it was awesome. I did let it sit in the brine overnight and I thought it was a little salty but the other three eaters said nay nay. Perfect. I will use this brine on the turkey and it will sit over night. I have used other brine and this was way better. Update. I have now used this on turkey then deep fried it. Oh words can not express how good it was. 16 people all raved over the bird. Very good
Turned out PERFECT! Had 2 8-9 lb Oven Stuffer Roasters! I made the Brine Solution in a saucepan using 4 cups of water and let cool 2 hours to room temperature. Using 2 -2 gallon Ziploc storage bags I added 6 Cups Refrigerated Water to each then spit the brine solution between them. I added 1 chicken to each bag and put in the refrigerator overnight. In the morning I turned the bags over and let them set until I was ready to put in oven. Only variations I made to the Recipe were.... Instead of 2 heads of fresh garlic I used 7 Tablespoons of Minced Garlic. AND I could not find Dried Sage at the store I was shopping at so I had to get Ground Sage. After looking up measurement conversions I ended up using 1 Tablespoon and it was Spot On for taste! I have family members who as a rule do not eat breast meat because it is too dry. They not only ate this but came back for 2nds.
Excellent!! Had folks coming over for a cookout - used the brine to make chicken kabobs. REALLY added a nice moisture to the chicken breast pieces. After cooling the brine I soaked the whole breasts for 2 hours rinsed then patted dry. I used a bit of spicy Italian dressing to coat before grilling. VERY good!
After I brined chicken pieces for 4 hours I put in buttermilk for 2 more. It was the most moist flavorful super crispy fried chicken I ever tasted. There were no left overs!
We have tried many brines over the years. We have even invented a few of our own. I know some people say you don't need to bother with a brine you do! And you need to try this one. This is hands down the best brine. The meat comes our super moist and full of flavor. This doesn't saw how long to brine your meat.... we were in a time crunch and didn't plan well the first time we tried this but three hours was fine. We have done more but never less.
The amount of kosher salt to water is spot on. That is the most critical aspect of a brine. The seasonings can all be changed up to whatever suits you.
I reduced the quantity - only made 1/4 of the recipe for pork chops. Excellent. People - if you have time brine your chicken and pork all the time. Really makes it moister!
Soy free and delicious! The only downside to this is the cooling time so I just make it the day before I'm going to use it and store it in fridge.
Awesome recipe! Never tried brining before and lucked out on this great recipe. Chicken turned out very juicy and flavorful. Got rave reviews!
After brining the chicken, do i have to rinse out ? thanks..
