Recipe: How to Brine Chicken

Hi Frank,

Here is some info about brining. Also, to be safe, please note the refrigeration methods during brining:

BRINING CHICKEN
Source: Hormel

A chicken does not have to be brined but brining will provide juicier and more flavorful meat. Brining solutions vary in the amount of salt that is used according to a person's preference in saltines, They can vary from 1/4 to 1/2 cup of kosher salt used per quart of water. The more salt that is used the quicker the brining time, but it will also result in the outside layers of meat being very salty. Using a less salty solution and longer brining time will result in a more even seasoning through all layers to the bone. The brining mixture and the chicken are placed in a large pot and stored in the refrigerator during the brining process. When using 1/4 cup of salt per quart of water, they are left to soak for approximately one hour per pound. Before brining, be sure that the chicken was not already brined when it was purchased.

It is also common for sugar to be added in amounts equal to the salt, so when 1/4 cup salt is added per quart, then 1/4 cup of sugar is also added. Sugar, in the brining solution, will add flavor to the chicken and will improve the natural caramelized flavor that occurs when the meat is grilled or fried. When roasting, if the pan drippings are going to be used for making gravy, adding sugar to the brining solution may result in gravy that is too sweet.

BRINING
Source: USDA

Brining
To prepare the brining solution, "Dissolve salt in cold or room temperature water by mixing thoroughly. Cover and refrigerate overnight before adding the poultry. A sweetener may be added to offset the salt flavor or to impart a sweet flavor to the poultry. Sugar or molasses are often used as a sweetener and the amount added is based on personal preferences," reports Dr. Sams.

To prepare a brine solution for poultry, add 3/4 cup salt to 1 gallon of water, or 3 tablespoons of salt per quart of water. For best flavor, use sodium chloride - table salt. Add sweetener if desired. Place brining solution in food-grade plastic, stainless steel, or glass containers; cover and refrigerate overnight. Totally submerge poultry in solution and store covered in the refrigerator. For best results, refrigerate at least overnight. Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh. Remove poultry from brine. Discard brine after use. When stuffing poultry, brine the poultry first. Cook immediately after stuffing.