Brining A 3 12 4 Chicken Recipes

SIMPLE CHICKEN BRINE

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

BRINED ROASTING CHICKEN

Steps:

• For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

CAJUNBOY'S CHICKEN BRINING AND ROASTING RECIPE

Steps:

• Mix the water, sugar, salt, soy sauce, and olive oil. Stir thoroughly. This makes enough brine for a 3-4 pound roasting chicken. Before submersing chicken in brine, be sure to put some small cuts in the skin and meat of the chicken. This will help the brine to get deeper into the chicken. Also, be sure to remove all giblets and other stuff from the cavity of the chicken before brining.
• After about 6 hours or so, remove the chicken, rinse it with warm water, then DRY IT WELL both inside and out with a paper towel. You are ready to go. Mix melted butter, vegetable oil, salt, pepper, cayenne, garlic powder, thyme, and rosemary to coat the bird both inside and out. I also put a quartered onion, 2 tbs butter, and some garlic inside the cavity. The can of chicken stock at bottom of pan is good for basting about every 15 minutes. Cook at 350 for about 1 hour and 15 minutes under aluminum foil. Cook another 20 minutes w/ foil off to finish the bird. Make sure that juices run clear and chicken is white throughout. Internal temperature should be 180°F.

BRINING A 3 1/2-4 # CHICKEN

Steps:

• Combine all ingredients in a large pot (I use a large zip-lock bag).
• Add the chicken and let soak in the refrigerator for 3 1/2 to 4 hours (or 1 hour per pound).
• Rinse the chicken or other meat and cook as you usually would. It will be edible, but very salty if this is not done.
• I have also used this techique for brining pork and beef.