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Ration for Brining Chicken

3K views 40 replies 13 participants last post by  chefanthonyd 
#1 ·
Hi Guys,

Need measurements for brining(not dry) chicken for 1 day(will be brining tonight and cooking tomorrow evening so around 24hrs). How much salt(g)  should I add to water(ltrs)?

Thanks in advance, I know some poeple hate brining but would really love to try it out to see the results :)
 
#4 ·
If you have cut chicken I would use buttermilk as a brine. If it's a whole chic there are some on the internet The one I use has salt, sugar, water. soy and oil..........Make sure after boiling the brine it is cold before pouring over the chix. Nothing wrong with brining ........enjoy.....
 
#9 ·
I think this is the one I used! Wash the chicken inside and out then pat dry. I always oil and season the inside and outside of the bird. If you want to season the inside cavity don't salt. You can pepper and put some fresh herbs. Whatever you like........good luck......take some pictures.......

  • 1 gallon warm water
  • 3/4 cup kosher salt
  • 2/3 cup sugar

  • 3/4 cup soy sauce
  • 1/4 cup olive oil
 
#12 ·
Will definitely try to enhance my brine with more ingredients, 2 days ago I brined my chicken in a normal salt and sugar brine. I cooked it yesterday(24hr brining) and it turned out amazing. I couldn't taste any salt but the chicken held its shape and was very firm(not dry) should I increase a little bit more salt? I cooked it to around 66c and it was amazing. The thing is I have never tasted brined chicken from an external source so I have no clue what I am trying to achieve if you know what I mean.

Just to clarify the chicken(corn-fed) was extremely moist and tasty.
 
#13 ·
IMHO, I would stick with a basic brine and then season the bird before it goes in the oven. If your brine resulted in a "non salty" tender chicken then you accomplished what you set out to do. I would loosely stuff sprigs of thyme, rosemary, garlic, and a few chunks of onion and lemon wedges in the cavity. I always oil the outside and season with gran garlic, pepper, paprika. If the bird isn't brined I will salt the inner cavity and outside of the bird. If you like fried chicken pieces then try the buttermilk brine over night.....
 
#15 ·
Agree.

IMO if the salt flavor stands out then it is too salty.

The whole purpose (other than tender and juicy) is to not end up with a bland bird.

mimi
Isn't that what I said! If it's not salty and you have a tender juicy chicken then you accomplished what you set out to do. The main reason "to brine" is to enter more juices into the meat. The more juices you start off with the more juices you have left after roasting......If a person wants to add flavor to the brine so be it. .........The best......
 
#16 · (Edited)
Agree.

IMO if the salt flavor stands out then it is too salty.

The whole purpose (other than tender and juicy) is to not end up with a bland bird.

mimi
Isn't that what I said! If it's not salty and you have a tender juicy chicken then you accomplished what you set out to do.
Chill Bill!

Check out the definition of the word "agree".

mimi
 
#20 ·
Ok guys one last question ... so I brined another chicken cause my family wanted to try it ... it turned out amazing but I have one last issue ... I am not managing to achieve a crispy crust.

I am drying it with napkins and covering with olive oil .. in the last 30min I basted with butter twice and still had a semi soggy skin
 
#21 · (Edited by Moderator)
[thread="16397"]How To Get Crispy Skin On Roasted Chicken [/thread] ......I remember this thread has a lot of different ways to get you what you want. Good luck! One thing you should take into account. You are entering more liquid into the chicken. You will be creating more steam in the oven. One way to cook on a much dryer heat is on a BBQ grill. The moisture is able to vent better through the top lid. I sometimes put the chicken in a roasting pan and light 1/2 of the grill while putting the roasting pan on the other side. This will let me roast the chicken without having it on direct heat. If you feel the top skin is getting to brown and drying out the breast you can tent a piece of foil over the top.......
 
#22 ·
You don't need to oil your bird, or baste depending on the size.  If it's a large bird then you can baste with pan drippings.  Salt is key to a good crust too.  Another topic is to truss, or not to truss.  On small, quick cooking birds I don't truss.  On larger birds I'll tie the legs together then cut the twine part way through towards the end.  I've even sliced along the leg quarter to help finish cooking in a timely manner.
 
#25 ·
Brined a cornish hen last night using Himalayan pink salt, it was juicy, but the other flavors didnt sink in.

I used a quart of water brought to a boil, half a cup pink salt, half a cup brown sugar, quarter cup honey, tablespoon chinese five spice, 2 teaspoons cayenne. Mixed and cooled.

Halved the bird and brined for a target of 2 hrs, but overshot 40 mins being out the house. Rinsed well and dried with paper towels.

Had brined a part of the breast bone trim to test, so I oiled and flashed it at 450, tasted very flavorful but just the slightest bit oversalted so rinsed and let the bird halves soak in a bowl of water 15 mins and dried again. Fired 20 mins later in a convection toaster oven skin side up (Oiled but only paprika as seasoning) at 450 for 20 mins then rotated the pan, basted, and droped to 350 for another 40 mins rotating and basting once more, finished with high broil for 10 to 15 mins. Rested 5 mins and served. Good and very juicy but flavor was noticeably subdued. Still happy with first brine in years.

The test piece was small so maybe I didn't need to soak the halves after all? Anyone else ever use fine grain Himalayan pink salt in a brine?
 
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