Brine for chicken

Whipstock

Doing a chicken tonight and was looking for a brine to soak it, anybody got a quick and easy brine for chucks.
Thanks, JW

BillHill

A little apple juice, pineapple juice, and 1 gal water to 1 cup salt. Any fruit juice will work.

Unknown

http://playingwithfireandsmoke.blogspot.com/1999/07/brining_29.html

if you have time familiarize yourself with ~thirdeyes~ site , tons of great info and first rate tools too.
bill

Mr. & Mrs Potatohead

When I brine this is my standard "rule of thumb:
1 gallon of water
6 ozs. salt (kosher or canning) by weight.
BTW, this is about 3/4 C. of a course kosher salt
1/2 C. of sugar

Additional seasonings like pepper, garlic powder, sage, lemon slices, onion slices, fresh herbs etc. are optional, as is the addition of a few ounces of flavored vinegar, wine, apple juice or even beer.

For a whole chicken, I would brine for at least four hours followed by a soak out of at least 15 minutes. After the soak, give a good rinse and follow with some rest time (about two hours) in the refrigerator. This rest time will mellow / disperse the salt and any flavors through out the meat.

Misippi Egger

Why the brine?

Unless you are seeking to add flavors to the chicken with the brine, you do not need a brine with poultry cooked in the egg.

As a rule, I have not brined a chicken or turkey since I started using an Egg 2 1/2 years ago and I get the juicy results I have never had before on a gas grill. The only exception was a frozen, whole, skinless, wild turkey breast. i was afraid the wild bird would be too dry - turned out great!

Try spatchcocking a whole chicken (search the forum) and cook at 400*, elevated, direct. Skin down until it browns up, then turn bones down until done. I pull when thighs reach 180*, foil and rest. I did 4 of these a while back and froze 3 of them. Heated one up the other day and it was so flavorful and juicy!

Good luck. Post results and PICS !

Whipstock

Going to brine it tonight and cook tomorrow, will try to post some pics. Thanks