Chicken Brine
Whether you plan to roast a whole chicken, bake or fry it in pieces, or deep-fry some chicken wings, brining is a worthwhile step when preparing chicken. You can vary the seasonings to your taste and omit the honey if you like. The most important operative ingredient here is the salt. Like in most recipes, I call for Diamond Kosher Salt, and give an equivalent volume measurement for fine grain salt. But, if you have a good kitchen scale, you can weigh 2.5 ounces of any salt. We’re making a salt solution of 3.75% salinity, so you can also use the amazing metric system and measure (or weigh) 2 liters (2kg) of water and add 75 grams of any salt. (75/2000=.0375).
Ingredients
Optional Additions:
Instructions
In a 4-6 quart storage container or tall, narrow pot that will fit in your refrigerator, measure the water and salt. Stir to dissolve the salt.
Add honey and seasonings if desired. Stir until honey is dissolved.
Add the chicken whole or in pieces to the brine, ensuring it is fully submerged. Place in the refrigerator until ready to cook – at least 4 hours, but no more than 24.
