If you're roasting a chicken, you'll want to create chicken brine for it before cooking it. Brining is a popular way to infuse moisture and flavor into a chicken without adding fat or excessive amounts of seasoning. It provides a subtle, pervasive flavoring of the chicken and can make a dry chicken juicy and flavorful. It's a simple process that requires little experience and prep time, yet can transform your entrée from boring and dry to plump, flavorful and moist.
A basic brining recipe is salt and water, but that's just for beginners. Some brines are mixtures of salt and sugar, while others use maple syrup, corn syrup or even artificial sweeteners. You can brine a chicken in wine or apple cider and salt or add such flavorings as pepper, herbs, spices, citrus peels, fresh berries, cinnamon sticks, cloves or garlic. What type of brine you use will determine what flavors your chicken will assume.
The length of time needed for brining is also dependent on the size of your chicken. A smaller chicken may be done brining after two hours, while a larger chicken will benefit from a full six to eight hours of brining. You will always want to brine your chicken in the refrigerator at a temperature of 40 degrees Fahrenheit or lower (use bags of ice to keep temperature low if needed) so you do not risk the growth of bacteria. To brine a chicken, invest in a large pot and move the shelves of your refrigerator so that you can place the pot of chicken and brining solution in the refrigerator until you are ready to drain and cook it.
Recipe for Brine for Chicken
Ingredients You Will Need:
½ gallon water
½ cup salt
½ cup sugar
�" cup soy sauce
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon black pepper
¼ cup olive oil
Combine the ingredients listed above in a pot large enough to contain both the chicken and the brining solution. Submerge the chicken in the brine. Leave in the refrigerator for between two to eight hours. Drain and bake chicken in oven immediately after brining.
 | Create a brine solution to help your poultry, pork and seafood remain moist and delicious. Without brine, these meats can get dry and tough if cooked too long. Brined meat is moister, more delicious and easier to consume. |
 | This brine recipe for smoked salmon will help you turn out a moist fillet of fish for dinner. Brining is a popular way to infuse moisture and flavor into a piece of salmon before smoking. |
 | Create corned beef brine if you want to turn a slab of beef brisket into the best cut of corned beef you've ever tried. If you are looking for a great way to celebrate St. Patrick's Day or just hankering for a slice of corned beef and cabbage (with a dab of horseradish, of course), you can make your own delicious corned beef by using this brine recipe. |
If you're making smoked fish for the first time, you'll want to prepare a brine recipe for smoked fish before you place it on your grill or smoker. While your choice of wood chips will make a huge difference in the flavor of your smoked fish, you'll find the brine will also make a noticeable difference. |
This brine soaked turkey recipe delivers excellent results if you're smoking the turkey. While the wood chips you choose will make the biggest difference in flavor, you'll be surprised at how much flavor a good brine can infuse into the poultry. |
