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Unread 12-13-2012, 08:12 PM   #1
jrn
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Default 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 :)
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Unread 12-13-2012, 08:57 PM   #2
fnbish
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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.
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Unread 12-13-2012, 10:13 PM   #3
Bludawg
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My rule is 1 hr per lb YMMV
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Unread 12-13-2012, 10:26 PM   #4
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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.

CD
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Unread 12-13-2012, 10:47 PM   #5
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My standard advice is 45 minutes per pound.

John
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Unread 12-14-2012, 12:24 AM   #6
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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:
http://www.virtualweberbullet.com/brining.html#howlong
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Unread 12-14-2012, 11:20 AM   #7
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Thanks guys!
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