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jrn 12-13-2012 09:12 PM

Advice on brining times
Hello all!

Looking for advice on brining times. Using a simple brine. Gallon of water, 1c Kosher salt, and 1c sugar with some rub. 8-10 drumsticks. I was thinking a couple of hours, maybe? What do you guys think? 1st time chicken briner! Thanks :)

Jason TQ 12-13-2012 09:57 PM

I'd even go upwards of 4hrs. Also you could probably half that recipe with that quantity of chicken. But that is the ratio of water/salt/sugar I use.

Bludawg 12-13-2012 11:13 PM

My rule is 1 hr per lb YMMV

caseydog 12-13-2012 11:26 PM

I brine my whole chickens overnight, then let them dry in the fridge until I am ready to cook. I have found that the brining process for chicken is pretty forgiving. If I go longer than planned, I don't notice any difference in the finished bird.


PatioDaddio 12-13-2012 11:47 PM

My standard advice is 45 minutes per pound.


Wampus 12-14-2012 01:24 AM

I go 1-2 hours on chicken parts like wings, legs, thighs, etc.

Here's a chart I reference that's never steered me wrong:

jrn 12-14-2012 12:20 PM

Thanks guys!

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