Chicken Brine
Dinners, Sauces, Brines, Broths, Condiments, Dips
Ingredients
1/4 cup kosher salt
1/4 cup brown sugar
2 quarts broth of your choice or water
1 T. peppercorns
1 tsp. allspice
1 tsp. ginger
water to cover
1-2 chickens
Description
Alton Brown’s recipe, altered to make it suitable for chicken.
Directions
Put half of the water and the other ingredients in a pot and bring just to a boil.
Once the salt is dissolved, turn off the heat.
Add the remaining water or broth to cool the brine down.
Put the bird(s) in a large container that can fit in the fridge.
(Spatchcock before brining as shown in the roasted chicken and turkey recipes below).
Pour brine over and add water as needed to make sure it is completely covered. Cover the container and put in the refrigerator. Brine overnight for best results.
Roasting chickens:Roasted Chicken, Spatchcocked.
Notes
*You can add other desired herbs like 1 T. of rosemary or 1 T. thyme.