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Brine for Chicken




Source of Recipe


A variation of a Steven Raichlen recipe


Recipe Introduction


The original recipe calls for 4 boneless chicken breast halves. I�ve used this on both boneless and bone-in. Both worked fine. If you look at the timing for brining on the internet, it is all over the place. The folks I usually count on at eGullet either said that they only salt, no brine or directed me to some gobbledygook website that I couldn�t understand in a hundred years of study. Real Simple suggests 6-8 hours for whole or pieces of chicken. I�d do boneless pieces on the shorter end.


List of Ingredients




1/4 cup coarse salt
1⁄4 cup firmly packed dark- brown sugar
12 whole black peppercorns
2 whole bay leaves
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves of garlic, peeled, then crushed with the side of a knife


Recipe



Put the salt, brown sugar, peppercorns, and bay leaves in a large bowl. Add the hot water and whisk until the sugar and salt are dissolved. Stir in the cold water. It should be no warmer than room temperature. If it is, let cool. Place the chicken, lemon slices, onion, and garlic in a bowl or large ziplock bag. Pour the brine over and cover/seal. Refrigerate for 6-8 hours (see note above).

Rinse and proceed with your preferred method of cooking.