Brining chicken

2013-10-07
This method makes for roast chicken or fried chicken that is juicy and plump without fail. Defrost the chicken all the way through, otherwise the brining will actually cause the chicken to dry out when roasting!
The brine is basically equal amounts of salt and sugar dissolved in water. You can spice it up by adding spices – bay leaf, garlic, pepper corns, etc. to make your chicken flavourful.

Ingredients

  • 100mL salt
  • 100mL sugar
  • 1L water
  • 10 whole black pepper corns
  • 1 garlic
  • 3 whole cloves

Method

Step 1

Bring the brine to a boil. Stir until the salt and sugar are dissolved. Remove from heat source and add 2L ice cold water to the brine.

Step 2

Allow the brine to cool down to room temperature.

Step 3

Add the chicken (should be completely thawed out) to the brine and allow to brine for at least 4 hours or preferably overnight in the fridge. Drain the chicken and cook as desired.

 

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