Never thought of brining a chicken? It’s actually quite ingenious! Brining is great for chicken recipes where the chicken is the star (i.e. not heavily sauced), so a roasted chicken is an ideal candidate. Not only will brining your chicken plump up the bird with a pleasant seasoning throughout the meat, but it also prevents the chicken from drying out while cooking so the end result is always juicy. Brining is best for bone-in chicken, although you can quick brine boneless chicken as well (1-2 hours max).
Want to give brining a try? Here are 3 easy steps for brining a chicken:
Step 1: Get yourself a chicken
See how cheap this puppy was? Toronto readers should go to Food Basics and pick one up. We realize that we should be buying organic chickens but really, who can pass up a $5 chicken in this economy? Air chilled no less!
Step 2: Spice it up
Although you can fancy this up with other spices, we make a brine with equal parts sugar and salt. White sugar, brown sugar, coarse salt or kosher salt, it doesn’t really matter. Use 1 cup each of salt and sugar to approximately 12 cups water.
Step 3: Chill out
Bring water to a boil, then add the salt and sugar. Stir until dissolved. Cool water with 2 cups of ice. Submerge chicken in brine and refrigerate until ready to cook. We have brined a turkey for 3 days, but a small chicken is well seasoned after 24 hours. However, any amount of time in the brine adds flavour.
Looking for some great new chicken recipes to try? Here are 15 easy chicken recipes the whole family will love.