Difference between revisions of "Brine Chicken"
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== Steps == | == Steps == | ||
===Making A Wet Brine=== | ===Making A Wet Brine=== | ||
| − | #Pour some water into a large bowl, up to a gallon. The bowl will need to be large enough to submerge all of the chicken you are cooking, but also able to fit into your refrigerator. Fill the bowl with enough water to cover the chicken completely. Consider using warm water as you will be dissolving some solids into solution.<ref>http://allrecipes.com/recipe/simple-chicken-brine/</ref> | + | #Pour some water into a large bowl, up to a gallon. The bowl will need to be large enough to submerge all of the chicken you are cooking, but also able to fit into your refrigerator. Fill the bowl with enough water to cover the chicken completely. Consider using warm water as you will be dissolving some solids into solution.<ref name="rf15806">http://allrecipes.com/recipe/simple-chicken-brine/</ref> |
#Add 3/4 cup of salt for every gallon of water. All brine contains salt, as it is necessary to force the water into the meat's cells. The amount of salt used can vary greatly, but start by adding 3/4 cup of kosher salt per gallon of water (46 ml of salt per liter of water). Stir the salt into the water to dissolve it. | #Add 3/4 cup of salt for every gallon of water. All brine contains salt, as it is necessary to force the water into the meat's cells. The amount of salt used can vary greatly, but start by adding 3/4 cup of kosher salt per gallon of water (46 ml of salt per liter of water). Stir the salt into the water to dissolve it. | ||
#Add sugar to the water. Sugar, while not required in a brine, is a useful ingredient to brown the skin. Adding sugar to a brine will increase the amount of caramelization achieved when cooking the chicken, regardless of cooking method. Try adding the same amount of sugar as salt. You can use any type of sugar, including white, brown, turbinado, or even molasses or honey. Stir the water to dissolve the sugar. | #Add sugar to the water. Sugar, while not required in a brine, is a useful ingredient to brown the skin. Adding sugar to a brine will increase the amount of caramelization achieved when cooking the chicken, regardless of cooking method. Try adding the same amount of sugar as salt. You can use any type of sugar, including white, brown, turbinado, or even molasses or honey. Stir the water to dissolve the sugar. | ||
#Add any other desired seasonings to the brine. You can also add other ingredients to your brine to season the chicken. Peppercorns, fresh herbs, and fruit juices are all options for seasoning a brine. Some great ingredients to mix and match include: | #Add any other desired seasonings to the brine. You can also add other ingredients to your brine to season the chicken. Peppercorns, fresh herbs, and fruit juices are all options for seasoning a brine. Some great ingredients to mix and match include: | ||
| − | #*Add aromatics such as: 2-4 cloves of garlic (crushed with a knife), bay leaves, a handful thyme, sage, or rosemary sprigs, 2-3 tablespoons uncracked peppercorns, parsley, juice from 1-2 large lemons or oranges, bay leaves, or 1-2 tablespoons of mustard, cumin, or coriander seeds.<ref>http://theclothesmakethegirl.com/2009/06/09/the-best-chicken-you-will-ever-eat-ever/</ref> | + | #*Add aromatics such as: 2-4 cloves of garlic (crushed with a knife), bay leaves, a handful thyme, sage, or rosemary sprigs, 2-3 tablespoons uncracked peppercorns, parsley, juice from 1-2 large lemons or oranges, bay leaves, or 1-2 tablespoons of mustard, cumin, or coriander seeds.<ref name="rf15807">http://theclothesmakethegirl.com/2009/06/09/the-best-chicken-you-will-ever-eat-ever/</ref> |
#*'''Beer and Tyme Brine:''' Mix 4 12-ounce cans beer (lager, like Budweiser), 1 cup kosher salt, 3/4 cup light-brown sugar, Small handful of thyme sprigs, 5 bay leaves, 1 tablespoon cracked black pepper, and 6 cups ice in a large saucepot. | #*'''Beer and Tyme Brine:''' Mix 4 12-ounce cans beer (lager, like Budweiser), 1 cup kosher salt, 3/4 cup light-brown sugar, Small handful of thyme sprigs, 5 bay leaves, 1 tablespoon cracked black pepper, and 6 cups ice in a large saucepot. | ||
#*'''Rosemary Lemon Brine:''' 1 small onion, thinly sliced, 4 garlic cloves, smashed with the flat side of a knife, 1 teaspoon vegetable oil, 1 cup Kosher salt, 5 or 6 branches rosemary, 1 liter water, juice of 1 lemon. | #*'''Rosemary Lemon Brine:''' 1 small onion, thinly sliced, 4 garlic cloves, smashed with the flat side of a knife, 1 teaspoon vegetable oil, 1 cup Kosher salt, 5 or 6 branches rosemary, 1 liter water, juice of 1 lemon. | ||
#Boil your brine mixture before adding chicken if you have added seasonings. Otherwise, the flavors won't penetrate the chicken. Add all ingredients (salt, sugar, water, seasonings etc) and bring to a boil for approximately 1 minute. Allow to cool completely before moving on. | #Boil your brine mixture before adding chicken if you have added seasonings. Otherwise, the flavors won't penetrate the chicken. Add all ingredients (salt, sugar, water, seasonings etc) and bring to a boil for approximately 1 minute. Allow to cool completely before moving on. | ||
#Place the chicken into the brining solution. Make sure that the chicken is fully submerged in the brine. You can use a brine for either a whole chicken or for smaller pieces of chicken; the process is the same either way. | #Place the chicken into the brining solution. Make sure that the chicken is fully submerged in the brine. You can use a brine for either a whole chicken or for smaller pieces of chicken; the process is the same either way. | ||
| − | #Place the brine in the refrigerator and let it soak. Place the entire bowl into the refrigerator, covering it with plastic wrap. Let the chicken soak in the brining solution for several hours. For small pieces, 1 or 2 hours is sufficient, while 8 to12 hours is ideal for a whole chicken. If you can't spare that much time, a brine will still impart flavor and improve tenderness if used for only a short period of time, at least 2 hours.<ref>http://www.food.com/recipe/basic-brine-for-juicy-tender-chicken-or-turkey-306144</ref> | + | #Place the brine in the refrigerator and let it soak. Place the entire bowl into the refrigerator, covering it with plastic wrap. Let the chicken soak in the brining solution for several hours. For small pieces, 1 or 2 hours is sufficient, while 8 to12 hours is ideal for a whole chicken. If you can't spare that much time, a brine will still impart flavor and improve tenderness if used for only a short period of time, at least 2 hours.<ref name="rf15808">http://www.food.com/recipe/basic-brine-for-juicy-tender-chicken-or-turkey-306144</ref> |
#*Never brine chicken at room temperature, as this can lead to bacteria growth. | #*Never brine chicken at room temperature, as this can lead to bacteria growth. | ||
#Remove the chicken from the brine. Take the chicken out of the brining solution and pat off the excess water before cooking. Dispose of the brining solution by pouring it down the drain. | #Remove the chicken from the brine. Take the chicken out of the brining solution and pat off the excess water before cooking. Dispose of the brining solution by pouring it down the drain. | ||
===Making a Dry Brine=== | ===Making a Dry Brine=== | ||
| − | #Know that dry brines keep your chicken flavorful and the skin extra crispy. While wet brines are the traditional way to prep a roast chicken, many chefs are starting to experiment with dry brines instead, which lead to a more robust texture. The salt draws out moisture, which dissolves the salt into a thin, natural wet brine that the chicken then reabsorbs.<ref>http://www.seriouseats.com/2010/05/how-to-roast-a-chicken-butterflied-tips.html</ref> | + | #Know that dry brines keep your chicken flavorful and the skin extra crispy. While wet brines are the traditional way to prep a roast chicken, many chefs are starting to experiment with dry brines instead, which lead to a more robust texture. The salt draws out moisture, which dissolves the salt into a thin, natural wet brine that the chicken then reabsorbs.<ref name="rf15809">http://www.seriouseats.com/2010/05/how-to-roast-a-chicken-butterflied-tips.html</ref> |
#*Use course sea salt or kosher whenever possible for a dry brine. Fine-grained salts, like table salt, will coat too much of the chicken, dissolve too quickly, and make the final roast taste too salty. | #*Use course sea salt or kosher whenever possible for a dry brine. Fine-grained salts, like table salt, will coat too much of the chicken, dissolve too quickly, and make the final roast taste too salty. | ||
#Pat the chicken dry. Use a paper towel to get as much moisture off the outside of the chicken as you can. You do not have to rub it down or squeeze water out, a simple pat-down will do. | #Pat the chicken dry. Use a paper towel to get as much moisture off the outside of the chicken as you can. You do not have to rub it down or squeeze water out, a simple pat-down will do. | ||
| − | #Mix your dry brine in a small bowl before applying. Dry brines are simply massaged into the chicken and are made almost completely of salt. That said, you can mix in other spices and flavors as well. Start with roughly 1 teaspoon of Kosher salt for every pound of chicken you have (4lb chicken, 4 teaspoons salt)<ref>http://food.lohudblogs.com/2010/09/22/recipe-dry-brined-chicken/</ref>, then add any of the following spices that you want: | + | #Mix your dry brine in a small bowl before applying. Dry brines are simply massaged into the chicken and are made almost completely of salt. That said, you can mix in other spices and flavors as well. Start with roughly 1 teaspoon of Kosher salt for every pound of chicken you have (4lb chicken, 4 teaspoons salt)<ref name="rf15810">http://food.lohudblogs.com/2010/09/22/recipe-dry-brined-chicken/</ref>, then add any of the following spices that you want: |
#*2 tsp cracked black pepper. | #*2 tsp cracked black pepper. | ||
#*1 tsp paprika, chili powder, or cayenne | #*1 tsp paprika, chili powder, or cayenne | ||
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#*Place the chicken breast-side up on a cutting board. | #*Place the chicken breast-side up on a cutting board. | ||
#*Use the heel of your hand to press straight into the center of the breastbone. You'll hear a crack and the chicken will flatten down. | #*Use the heel of your hand to press straight into the center of the breastbone. You'll hear a crack and the chicken will flatten down. | ||
| − | #*Lightly brush the entire top surface with olive oil.<ref>http://www.seriouseats.com/recipes/2010/05/butterflied-roasted-chicken-with-quick-jus-recipe.html</ref> | + | #*Lightly brush the entire top surface with olive oil.<ref name="rf15811">http://www.seriouseats.com/recipes/2010/05/butterflied-roasted-chicken-with-quick-jus-recipe.html</ref> |
#Preheat your oven to 500°F with a rack in the middle of the oven. Make sure there are no other racks above the middle one. Get out a roasting or baking pan and place your chicken in the center. | #Preheat your oven to 500°F with a rack in the middle of the oven. Make sure there are no other racks above the middle one. Get out a roasting or baking pan and place your chicken in the center. | ||
#Add any aromatics you want to the chicken. Aromatics, like herbs and lemon, add flavor to your roast. Squeeze the juice of a large lemon on the chicken, add sprigs of rosemary or thyme between the wings and thighs, or crack some black pepper on top of the breasts. | #Add any aromatics you want to the chicken. Aromatics, like herbs and lemon, add flavor to your roast. Squeeze the juice of a large lemon on the chicken, add sprigs of rosemary or thyme between the wings and thighs, or crack some black pepper on top of the breasts. | ||
