How To Make A Quick Chicken Brine Recipe (Simple and Easy)
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- Опубликовано: 27 июл 2024
- How To Make A Quick Chicken Brine Recipe (Simple and Easy)
Brining your poultry, whether it be chicken, turkey, or other types of poultry has long been one of the top secrets of top chefs and restaurants. Brining your lean meats is an excellent way to keep your poultry from drying out during the cooking process. A quick chicken brine also adds flavor, and moisture, and helps to tenderize your lean meats that are being baked, grilled, or even deep-fried.
At the very minimum, a brine is simply soaking your chicken or other poultry in a saltwater solution for 12- 24 hours. You can add in fresh herbs such as rosemary, and bay leaves, and spices like black pepper or any other of your favorite seasonings. You can even add a little sugar to the mixture. This is a great way to help the chicken have crispy skin. There is a limitless amount of flavor possibilities that you can use. The cool part about this is when you do a wet brine solution with fresh herbs and spices, the chicken pieces or poultry you are brining absorbs those flavors as well.
For best results, brining is a good practice to get into no matter what style of cooking you are doing. It creates juicy, moist, and flavorful meat. If you are baking, roasting, grilling, smoking, and even deep-frying, your poultry can benefit from a quick brine. Brining also helps the muscle fibers to break down. As the chicken soaks, it is helping create a more juicy tender chicken or piece of meat.
INGREDIENTS
1 cup Salt Kosher salt or Sea Salt is the best to use for this application
1-gallon water
INSTRUCTIONS
This quick chicken brine recipe calls for 1 cup of salt per gallon of water. You will most likely need more than 1 gallon of water. You want to cover your chicken pieces completely. If you use 4 gallons of water, you will use 4 cups of salt, and so on.
Step 1: Wash all of the chicken pieces or meat that you are going to brine.
Step 2: Fill up your pot about halfway with cold water, measuring the water as you put it in so you will know how much you have put in the pot.
Step 3: Add 1 cup of salt per gallon of water.
1 cup Salt, 1 gallon water
Step 4: Step 4: Stir the salt in the water until it has dissolved. If you want a quick way to do this, you can add a few cups of water to a small pot. Heat it on medium heat until the salt has dissolved, then add it to the rest of the water in the larger container.
1 cup Salt
Step 5: Place the chicken pieces or other meat into the pot or container.
Step 6: Soak for up to 12 hours.
Step 7: After the soak time, remove the chicken pieces or other meat from the container and pat dry with paper towels or allow to drip dry on a cooling rack over a sheet pan.
NOTES
Note: Some methods will refer to soaking the chicken at room temperature. This may be ok but I tend to err on the side of caution. I always soak mine in the refrigerator and that is what I recommend.
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I've looked thru an hour of wasteful brine videos. Finally, a to the point SIMPLE salt brine video! Thank you
Me TOO! All my life, simple has been better.
Thanks to both of y’all! I appreciate it.
Thanks 🙏
Yes this video will indeed change the way I cook chicken from now on. I wish I would have learned it sooner. Also I’m so fed up with the hundreds of BS videos on any subject. Clogging up the learning process
But what do you do if you don't have 12-24 hours in hand. Would a denser brine can do the same thing in say, 3 hours ? I want to maximise the salt ( being cheap )and minimize the time. What is minimum effective time to do that ? What should be the amount of salt then? Does the amount change with the changing amount of chicken ?
That's for making it quick and simple!
You’re welcome. Thanks for watching.
Thanks for the video,. Really tender chicken with this brine recipe.
Thanks Mike. It really transforms chicken in my opinion!
Excellent video Ronnie, I need to try this on the next chicken I cook!! Y'all have a safe Memorial Day my friend!! Dan
Thanks Dan. Yeah man this makes the best tasting lean meat. Can’t beat it. Happy Memorial Day buddy!
Thanks Ronnie. Just tried a recipe from Helgas Pennsylvania Cooking. Brine with pickle juice, brown sugar and another ingredient for 3 hrs. I did fried chicken strips. Was amazing👍👍
Hey that does sound great! I bet that pickle flavor taste so good on fried chicken! If ppl are not brining they are missing out!
Thank you for this sir. I have liked and subscribed. I LIKE things that are SIMPLE and to the point with a logical explanation. I am declaring YOU....That Dude!
I appreciate your comment my friend! I hope this helps you out.
Good stuff. Beth is all about the brine!
Yea! It’s key to great tasting bird. I bet she adds in all kinds of herbs right? Thanks guys. I appreciate it.
@@SouthernFoodJunkie Oh yeah. We just had brined thighs Saturday at a cook out and she used honey with lavender, rosemary and LEMON thyme. My goodness. Juicy and the flavor? Knock your socks off. GREAT stuff. But it does all start with the brine, yes sir.
I knew Chef Beth be using some herbs lol Good stuff! That sounds good but yes at the bare minimum, get that brine one right!! Happy Memorial Day to y’all.
Great video! For whatever reason, I have never brined my chicken, although I always brine my wild game and pork. This is a helpful reminder to up my game when working with chicken. lol
Thanks buddy. It makes such a huge difference especially if you add herbs and spices in the mix!
Brother thank you 🙏 I have been seriously having issues cooking chicken. This issue is kind of new as of about 2 years ago. Chicken has been tasting strange to me it didn’t seem to matter how I cooked it. On the bbq in the over in a soup it doesn’t seem to matter. Idk if the food processors have done something to the birds or what. But this method has fixed it thank you for posting this video.
I am glad to hear that! Thanks so much for sharing.
G'day Ronnie.
You let out the secret mate! 😳🤦♂️ Oh no!!!!! Nah, I'm kidding. It's a great tip mate and good on you for showing people.
They are going to love it after seeing this and giving it a go. 👍
All the best mate.
Daz.
All the chefs gonna be mad at me right lol. I know you know how important this is. Thanks for stopping by buddy. I really appreciate that.
I always forget to brine mine because I always am last minute on figuring out what to cook. lol But it does make a world of difference. I never thought about adding the sugar for a browning effect. Great tip.
Yes it makes such a huge difference. It’s amazing how much it changes the texture and flavor.
Great video Ronnie I have a question if you want to make the chicken crispier are you using sugar in the brine instead of salt? Or are you using both? If so how much of each? Thank you for sharing ☺️
I’m using both. Half the amount of sugar. Go to my blog and there is. Lot more information about this. Southernfoodjunkie.com
Hey Ronnie. If brining chicken do you need to season with a unsalted bbq rub or is this not to salty. Thanks and hope all is well
If you prefer, you could reduce the salt in the brine. I find that it is fine for my taste but it may be too salty for others. I may would reduce if I was using a rub that has salt in it. Great question though. Thanks for stopping by!
Do you rinse the brine off before cooking?
Yes, I typically do just so it’s not so salty. IT’s preference though.
Will this work on boiling chicken too?
It’s not quite as effective but still works.
Hello,
I am a cook. At the restaurant where I work, I cook 40 lbs of boneless chicken thighs at a time every day. 40 lbs of raw chicken I put on the grill turns out to be 22 lbs. I never throw away the water left by the chicken. I let the chicken absorb that chicken broth again. I am very pleased with the taste of the product I obtained, but it saddens me to lose so much. I heard from a friend that if I do the brine procedure, my loss will not be that much. My question to you is which ingredients, how much, and how long should I use to brine 40 lbs of chicken thighs?
Thank you.
I base mine on a ratio of 1 gallon of water to 1 cup of salt. You just need to figure how many gallons of water will cover the chicken then mix that much salt to the gallons. So if you need 5 gallons you would use 5 cups of salt and so on. It’s not based on weight of chicken per se. Does that make sense!
@@SouthernFoodJunkie What size glass can you give me quantity? Because the size of the glasses may vary. Also, how many hours do I need to brine?
@@ZekiDemirci I don’t know what you mean about a glass can and glasses???
@@SouthernFoodJunkie How many grams or pounds is 1 cup of salt?
I understand why to do this with wild game. Why do this with chicken? I have chicken in the crockpot now.
May Jesus continue to bless you and your family
It makes the chicken tender, helps to retain moisture while cooking. You can add spices and it taste so wonderful. Give it a try. Lots of restaurants do this!
@@SouthernFoodJunkie thanks
You are very welcome
Will the chicken still remain tender if you put it on the BBQ or is it better to wrap it in aluminium foil beforehand and cook it on the BBQ in that?
Brining will help it stay moist when you grill, smoke, bake, or fry it. It will help some with tenderness but that comes more so with cooking techniques. I’m not a fan of wrapping it myself.
Thank you for your help@@SouthernFoodJunkie
@@colinremmer2417 Anytime!