I have been reading about brining for tenderizing chicken and I'd like to try it. How is the brine made? I assume water and salt, but any special kind of salt and in what proportion? Do I marinate in brine before freezing or when I am ready to cook the bird? Thanks for any information.
I brine before cooking. No real recipe. A good measure of sea salt and water to cover. Into the fridge for 24 hours. It helps to draw out the blood and tenderize an older bird. For fresh young chicken I use buttermilk instead.
you can also use Kosher salt, if i remember right its a 1/2 cup of salt to 1 gallon of water. i also put ice in the water to keep cold, I let mine brine for at least 8 hours or more.
Here's a wonderful recipe from Cook's if you're a bit nervous about eyeballing it. Chicken and Brine- 1 1/2 cups table salt 1 1/2 cups sugar 2 med heads garlic, outer papery skins removed, cloves separated, unpeeled and crushed bay leaves 1 whole chicken (6-8lbs) giblets removed ground black pepper Dissolve salt and sugar in cold water in a large container. Stir in garlic and bay leaves; immerse chicken and refrigerate until fully seasoned, about 2 hours. Season bird with pepper and roast at 400 until thickest part of thigh registers 175, about 1hr 40mins.
