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Discussion Starter · #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 :)
 

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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.....
 

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Just to make sure the salt and sugar are dissolved. I don't boil mine, but, I think most recipes want to make sure people dissolve these properly. The buttermilk doesn't have to be boiled it's already cold to pour over the chicken. For whole chix I use a salt brine.......brine 12 to 24 hrs......
 

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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
 

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Peeled lemon zest, rosemary and thyme are usually my go-tos for chix. It all depends on what flavor your going for. I've brined short ribs in salt, sugar,bay, toasted coriander, fennel seed, mustard seeds, BP, and allepo. More asian flavored.same would work for chix.
 

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Discussion Starter · #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.
 

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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.....
 

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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......
 

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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
 

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Discussion Starter · #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
 
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