Check out the full guide and my brine recipe!
Justin's Chicken Brine Recipe
Ingredients
2 Gallons of warm water
1 cup of Himalayan pink salt
1/2 cup of cane sugar
5 cloves of garlic(minced)
2 tablespoons cracked black pepper
2 tablespoons onion powder
1/2 cup of olive oil
Steps
Pour warm water into a container. Make sure the water doesn’t fill the whole container. Because when you add the chicken the container might overflow if there is too much water. Pour the sugar, salt, pepper, onion power, garlic, and olive oil in the container and stir until the salt and sugar is dissolved. This is where I do a taste test. Everyone’s taste buds are different. If the brine makes you do a serious pucker than there might be too much salt. You want the brine to be salty, but not serious pucker salty. I will add a little more sugar to the brine if it's too salty. Allow the brine to cool to room temperature.
Place the chicken in the brine. For my container I usually do breast side down just in case I misjudged the amount of water and the chicken floats. The goal is to have the chicken submerged under the brine. Then cover the container and let the chicken brine overnight. Before you're ready to cook, rinse the chicken off with cool water and pat the chicken dry with paper towels.
*I rinse the chicken because I want my rub to be the star. Not the residue from the brine. Plus I don't enjoy overly salty food.
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