BRINED CHICKEN

A TRADITIONAL WET BRINE

Make SUCCULENT juicy chicken every time!

INGREDIENTS:

  • 1 gallon WATER

  • 1 cup KOSHER SALT

PREPARATION:

  1. Place the water in a pot on the stove. Stir in the Kosher salt and heat until all of the salt is dissolved.

  2. Allow the solution to cool entirely before use with chicken.

  3. Place thawed chicken in a plastic ziplock bag or a large container. Submerge the chicken in the brine inside the bag or container.

  4. Brining times:

    Boneless cuts: 30 min - 1 hour

    Bone-in cuts: 1 - 6 hours

    Whole chickens: 6 -12 hours

  5. Remove chicken from brine, discard liquid and season chicken with your favorite spices. Make sure your spices do not contain much (if any) salt. The salty brine is infused into the meat and will be evident with every juicy bite.

  6. Grill, bake or pan-fry the chicken as desired.

  7. Unused brine can be stored in the refrigerator for up to one month.