Chicken Spinner Brine Recipes

CHICKEN SPINNER BRINE

Steps:

• Combine 4 cups water, the salt, peppercorns, garlic, bay leaves, lemon and onion in a pot and bring to a boil over high heat. Remove from the heat and let the brine "steep" for 10 to 15 minutes. Move the brine to the refrigerator to cool, stirring occasionally.
• Place the chicken and cold brine in a large container or plastic bag and refrigerate for 3 hours. Remove the chicken from the brine and pat dry before cooking as desired.

CHICKEN BRINE FOR SMOKING

Steps:

• Put water, salt, and optional ingredients in a pot and bring to a boil. As soon as it starts turn off the heat. stir to make sure the salt is fully disolved.
• Cool the Brine.
• Add the chicken and Brine in the fridge for 12 to 24 hours. It is if the bird is fully covered by the brine. If this isn't possible, turn occasionally.
• 1/2 hour before putting in the smoker, take chicken out of the brine and allot it to drip dry. I put it on a cooling rack, on top of a high sided cookie sheet. Make sure the cat's don't sample it.
• Rub with a Rub.
• Smoke it at a temp between 200 degrees F and 225 degrees F. A lower temperature will add more smoke flavor and tenderness but take longer.
• After between 3 and 6 hours (depends on the size, depends on the temp) the Chicken should reach 165. Pull from the smoker.
• Wrap in Foil and let rest for a minimum of 15 minutes. When I have a longer wait I put it in a cooler to stay warm.

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.

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.