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 :)
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.
12-13-2012 11:13 PM
My rule is 1 hr per lb YMMV
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.
12-13-2012 11:47 PM
My standard advice is 45 minutes per pound.
12-14-2012 01:24 AM
I go 1-2 hours on chicken parts like wings, legs, thighs, etc.