Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: h20hunter on August 23, 2010, 07:48:58 AM

Title: Chicken Brine Needed
Post by: h20hunter on August 23, 2010, 07:48:58 AM: So, I want to brine a chicken or two and the slowcook/smoke them in my grill. If you can help me with a brine to soak them in I'll take care of the rest. Thanks in advance.
Title: Re: Chicken Brine Needed
Post by: quadrafire on August 23, 2010, 08:05:50 AM: I have never used any measurments, but I usually start with about 2 qt of water add about 1/2 cup of salt. Then I play around with other spices, and often throw in some brown sugar. I will usually add 1-2 bay leaves. I put this in a plastic garbage bag and seal up tight. Then you don't have to keep turning like you would in bowl. The bag and birds I will put in a large bowl or bucket (depending on how many you have, also works with a turkey). Brine for 12 hrs or so. Then rinse. I will often use external seasonings/rub after the rinse before smoking or roasting on the big green egg or rotisserie. You can even work these rubs under the skin, to add extra flavor.
Title: Re: Chicken Brine Needed
Post by: IBspoiled on August 23, 2010, 08:12:08 AM: Bernsteins , dressing & marinade. this stuffs great even better with deer and elk steak.
Title: Re: Chicken Brine Needed
Post by: superdown on August 23, 2010, 08:27:04 AM: Quote from: quadrafire on August 23, 2010, 08:05:50 AM
I have never used any measurments, but I usually start with about 2 qt of water add about 1/2 cup of salt. Then I play around with other spices, and often throw in some brown sugar. I will usually add 1-2 bay leaves. I put this in a plastic garbage bag and seal up tight. Then you don't have to keep turning like you would in bowl. The bag and birds I will put in a large bowl or bucket (depending on how many you have, also works with a turkey). Brine for 12 hrs or so. Then rinse. I will often use external seasonings/rub after the rinse before smoking or roasting on the big green egg or rotisserie. You can even work these rubs under the skin, to add extra flavor.
I couldn't have said it better myself .This will indeed ensure you a good juicy bird :drool:
Title: Re: Chicken Brine Needed
Post by: NRA4LIFE on August 24, 2010, 09:47:02 AM: I like to jam some large whole fresh sage leaves underneath the skin when I do them on the rotisserie.
Title: Re: Chicken Brine Needed
Post by: quadrafire on August 24, 2010, 09:52:06 AM: Quote from: NRA4LIFE on August 24, 2010, 09:47:02 AM
I like to jam some large whole fresh sage leaves underneath the skin when I do them on the rotisserie.

I have a friend that uses plain yogurt mixed with indian spices and lubes this good under the skin for turkeys (could also be tried on chicken). Interesting. I may find some cheap birds and try it.
Title: Re: Chicken Brine Needed
Post by: whitey on August 24, 2010, 10:55:55 AM: 1 cup non-iodized salt per gallon of water.soak no less than 6 hours.Remove from brine and rinse well with cold water pat dry and smoke/cook.
Title: Re: Chicken Brine Needed
Post by: Mtn.Ghost on August 26, 2010, 03:55:22 AM: one gallon water 3/4cup salt, brine chicken in this solution to make bird tender and juicy 6hr min in salt water remove and soak in one gallon of apple cider for min of 6-8 hours you can even use spiced cider smoke bird with mix of apple and cherry chips. This is awesome chix!