15 Years of Brine Perfection: Juicy Chicken with Our Time-Tested Brine Recipe I Tuffy Stone
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- Опубликовано: 9 фев 2023
- Chicken Brine Recipe
This is my chicken brine recipe, which I have been making for about 15 years. This brine is best when made a couple of days before use. A little piece of trivia about this recipe. This is the same recipe that I use when I cook at a barbecue competition. You could make this on Wednesday or Thursday, and be a step ahead when cooking for the weekend. It's especially good for wings or any poultry.
Tuffy Stone dubbed as “The Professor”.
Author of Cool Smoke - The Art of Great Barbecue.
A French-trained Chef.
Judge and Co-host of America's show ‘BBQ Pitmasters’.
A 6-time BBQ World Champion.
Was inducted into the 2018 BBQ Hall of Fame.
More about Tuffy:
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For more recipes, you can visit my website at:
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Хобби
Hi Tuffy - thanks so much for sharing this recipe.
I just grilled the wings for the family and followed your precise steps.
Wife was a bit skeptical at first, as I never used to brine wings before grilling.
When they were done - everyone was absolutely amazed on how good they came out!!!
Thank you again for such great and educational contents.
Sounds great! Thanks for the feedback
Made it this week and it came out amazing. I was actually just drinking the brine straight (before adding the chicken, obviously), but after letting the chicken soak while I was at work, I came back and fried it up while using the brine to cook rice. I don't think I can go back to cooking chicken in any other fashion now.
Please do a full video of your competition chicken.
I can’t wait to try this! Thanks!
I was looking for a good brine and came across you youtube video. What caught me by surprise was your name. My dad gave me the nickname "Tuffy" when I was about 3 years old. You are the first person I have ever seen with the name Tuffy.
Production value and content are 10 out of 10. You’ll be at 500k in no time. Mark my words…
Thank you so much!
Really interesting I am trying this. I haven’t seen a recipe when the brine is made separately.
Love a good brine. I put smashed garlic cloves and lemon in mine.
Sounds great!
I made this for a competition this past weekend. I absolutely love the way it tastes. My question is how long to keep the chicken in the brine for? Nevermind - you answered it on another post.
Can you put the chicken wings in the fridge after taking it out the brine. Then cook the chicken a day or 2 later?
I do a simple brine for my fried chicken. I'm gonna add the mirepoix and the flat leaf (and the rest of your ingredients) and see how it comes out. Thanks for sharing Tuffy.
did the additional ingredients make a lot of difference?
@@jbcdeguzman05 A lot? No. But noticeable? Yes. Improved it nicely. Highly recommend.
good to know! thanks @@allieandbo
Thank you sir
My pleasure.
Would this work with turkey?
How long do you let your chicken stay in the brine?
Thanks for your informative video.
Any reason why there is no need to boil or heat the brine?
Thanks.
The flavors develop through soaking. 24-48 hours is great. It can be refrigerated up to about 5 days. The flavors develop through osmosis. I really like this method, because I do not have to heat and then cool down. The flavors are really delicious.
thanks for your reply. I am from Malaysia. I have your book "Cool Smoke - The Art of Great Barbecue". I saw this method from your book, but I couldn't ask your the question. Fortunately, I found your RUclips. Thanks.😊
Is it normal for the brine to darken? It always darkens in mine I am not sure why
How long would the brine hold in the refrigerator be for you have to throw it out
I have found about 7 days is good.
U said, i think, to allow the brine mix to set for a min of 24 hours before using it. U never said how long to brine the chicken
How long do you marinate your chicken in this?
2 hours for chicken pieces(thighs, breasts, legs) 3 hour for spatchcocked chicken, 4 hours for whole chicken.
Trying this for 2 whole chickens before I smoke them tomorrow
You would strain it correct? Before putting ur protein in the liquid?
Yes, pour the liquid through a strainer to strain over the meat. I should have stated that in my video.
@@TuffyStonePitmaster Awesome. Have a competition July 22 called “Smoke in the Vally” in Canisteo NY. Took grand champ last year, and will try this recipe out this year. Thanks so much.
Could you use this for a whole turkey?
I used it for a whole chicken and it was great. I threw it into a roasting pan with unseasoned potatoes and let the potatoes cook in the juices of the chicken.
If it worked for Chicken, it should work for Turkey, but you may have to adjust the measurements, due to a turkey being quite a bit bigger than a chicken.
How long do I soak the chicken in the brine?
In his new recipe for Jalapeno Apricot Spatchcock Chicken, he lets it sit in the brine 3 hours.
2 hours for thighs or breasts. 3 hours for spatchcocked chicken.
Tuffy I love the videos but when are you going to start teaching classes again?
Thank you so much! I think that I will starting teaching classes again, by the beginning of next year.
Parsley gives flavor?
Yes, Italian Flat leaf Parsley has a very pleasant flavor.
Hello,
I am a cook. At the restaurant where I work, I cook 40 kilos of boneless chicken legs at a time every day. The 40-pound raw chicken I put on the grill weighs 22 pounds. I never throw away the juice left by the chicken. I let the chicken absorb that chicken broth again. I am very happy with the taste of the product I bought, but losing so much makes me sad. I heard from a friend that if I do the brining process, my loss won't be that much. My question for you is: How much brown sugar and how much kosher salt should I use to brine 40 lbs of chicken thighs? I will add the water so that it covers the chicken.
The most important problem here is this: I leave the kitchen at 5pm every evening and come back around 6-7am the next day. So this brine should last at least 12 hours. Does it make sense for me to use less salt and sugar for this reason?
Thank you.
Man, if its for work start with a tester batch of like 2 kilos chicken with a solution of 20g per quart of water witch is low and keep increasing until you find something you like before trying to do a large batch and potentially ruining it. SO many factors can affect the salt levels like how long and how much chicken to brine as well as how the restaurant seasons the chicken when cooking. As will the method you use to cook the thighs.
Would you still use an injection as well?
I do not use injections, when I brine.
How much SALT, Tuffy? It was kinda hard to catch what you said....
Cup and 1/8th (But a cup will be fine)