I need a recipe for brining chickens

Discussion in 'Meat Birds ETC' started by henjoy, Aug 28, 2008.

  1. henjoy

    henjoy Chillin' With My Peeps

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    Aug 13, 2007
    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.
     
  2. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    May 7, 2007
    Forks, Virginia
    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.
     
  3. Tuffoldhen

    Tuffoldhen Flock Mistress

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    Jan 30, 2007
    WV
    I do the same brining as MP says...
     
  4. LauraSBale

    LauraSBale Chillin' With My Peeps

    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.
     
  5. chickiebaby

    chickiebaby Chillin' With My Peeps

    Jan 2, 2008
    western mass
    we brine our turkey like this for 24 hours before Thanksgiving, and ten we smoke it. Mmnnnn, good!
     
  6. farm_mom

    farm_mom Chillin' With My Peeps

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    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.
     
    Last edited: Aug 28, 2008

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