Ingredients10 m servings 173
- Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
- Cook's Note:
- I use 2-gallon Ziploc® bags set in a large kettle for my brine container.
- To brine chicken: Submerge chicken in the brine for 6 to 12 hours. Remove chicken from brine. Set uncovered on a wire rack with plate beneath; place in the refrigerator until skin dries, 6 to 12 hours. Cook chicken until an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
- Editor's Notes:
- Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Per Serving: 173 calories; 0 43.1 0 0 13375 Full nutrition
ReviewsRead all reviews 3
I made this for some cornish hens I smoked over the weekend. One word. Excellent! My only regret is that I didn't smoke a few more birds so that I could have leftovers for lunches. The brine mad...
Very simple brine that really works. The brine tenderizes the meat and makes it absorb the smoke from smoker. My turkey was extremely flavorful and super tender.