Easy & Juicy Chicken Brine Instructions
My favorite meat is Chicken, and being that I am a southern girl down to my soul, of course I love a piece of delicious fried chicken the same as the next person. But there is something comforting about Roasted chicken especially when prepared properly. I have been cooking for a very long time and for reasons I do not understand I never thought to Brine my chicken, I simply didn't get why my mother went through this process every time she wanted to Roast a Thanksgiving turkey or a chicken. Now that I am an adult myself and my taste pallet has been super picky, I now understand why Brines are super important and very necessary if you want the most delicious roasted chicken.
What you will need
1 Roasting Chicken 3 to 5 Pounds total
1 Large stock pot (16 qt to 20 qt depending on chicken size) 2 Gallons of Water (equal to 32 cups)
3/4 cups of sugar
1-1/2 cups of salt
2 tablespoons of dry rosemary
15 whole black peppercorns
2 to 3 dry bay leaves
4 tablespoons of fresh garlic (chopped)
2 cups of Braggs Liquid Aminos
(Liquid aminos are a key flavor for my chicken but you can use anything that is soy based for extra flavor)
Pour water into the stock pot and combine by whisking sugar and salt with the water which should be regular room temperature.
Add all of the remaining ingredients and stir sugar and salt until it is completely dissolved. Although the Rosemary and Bay Leaf will float in the water this is perfectly normal.
Set the brine mixture to the side.
Remove giblets from your chicken and rinse your chicken thoroughly. Place the chicken into the Brine stock pot mixture and cover with aluminum foil. Place the stock pot in the refrigerator for 4 to 12 hours (overnight is best) When the chicken is ready Roast in the oven normally and Enjoy!