Chicken Brine question

Plaid Palace · 12-08-2012, 10:33 PM

Maybe a dumb question here but I doing a chicken brine that has 1 gallon warm water, 3/4 cup kosher salt, 2/3 cup sugar and 3/4 cup soy sauce.

After I drain and pat the chicken dry once it is ready to cook would you put another seasoning or something on the chicken or do you just leave it the way it is?

WineMaster · 12-08-2012, 10:40 PM

Your choice, use a favorite rub or blend some herbs and rub them on. Some evoo and some sea salt is great too. I hope there is Ice also. Cant put chicken in warm water.

Oh and Roll Tide!!!

Plaid Palace · 12-08-2012, 10:54 PM

It says allow the brine to cool to room temperature. Should I allow it to cool and put ice in it?

Plaid Palace · 12-08-2012, 11:04 PM

Nevermind, just saw where you let it cool then add ice.

code3rrt · 12-09-2012, 12:00 AM

If you do a search down below, you'll find all the info you need and then some. You have several options, some folks go with a simple EVOO with S&P to those that put butter and rub under the skin, on the skin, in the cavity with aromatics, etc. etc.. Just try different ways until you find what hits your personal hot button and have fun with it!

chicagokp · 12-09-2012, 07:39 AM

Definitely season the bird after brining.

A note on your brine. I usually start mine with 1/2 the liquid to dissolve the salt and sugar over heat. When everything is dissolved I add in ice water to come up to the full gallon. Then I am ready to go quicker. After the bird is done with its 4 hour soak, I then do a re-soak for 15-20 min in cold tap water. Then I pull and pat dry. If you have time, let sit uncovered in the fridge to let the skin dry out further. 6-8 hours usually does a nice job. That will help with crispy skin.

Wampus · 12-09-2012, 07:43 AM

First off, that's a pretty sweet brine. Most brines will have 1C salt and 1/2C sugar to 1 gallon of water. Not that yours won't work, just something I noticed.

You certainly CAN just cook the bird after rinsing and patting dry out of the brine, but why not help the cook with some more seasoning. Although the brine does help a little with flavor, it's mainly meant to impart moisture into the bird, so adding more seasoning is a good idea.

AND I do agree with CKP above. I usually soak my chickens for 5-8 hours in brine and after rinsing and drying, I try and always allow time for a rest in the fridge to dehydrate the skin for at least a couple of hours.

LMAJ · 12-09-2012, 07:46 AM

Kosher salt and soy salt - how salty was the bird?

chicagokp · 12-09-2012, 07:50 AM

I use this as my general rule of thumb for brines.....

http://www.bbq-brethren.com/forum/sh...06&postcount=4

rondini · 12-09-2012, 06:21 PM

Smoke it without seasoning, if you like it, stick with that.
If you think it needs something more season it.
Personally, we really like the Road Side brine w/ no added seasoning.

12-08-2012, 10:33 PM	#1
Plaid Palace On the road to being a farker Join Date: 11-16-12 Location: Birmingham, AL	Chicken Brine question Maybe a dumb question here but I doing a chicken brine that has 1 gallon warm water, 3/4 cup kosher salt, 2/3 cup sugar and 3/4 cup soy sauce. After I drain and pat the chicken dry once it is ready to cook would you put another seasoning or something on the chicken or do you just leave it the way it is?

12-08-2012, 10:40 PM	#2
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Your choice, use a favorite rub or blend some herbs and rub them on. Some evoo and some sea salt is great too. I hope there is Ice also. Cant put chicken in warm water. Oh and Roll Tide!!! __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

12-09-2012, 12:00 AM	#5
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	If you do a search down below, you'll find all the info you need and then some. You have several options, some folks go with a simple EVOO with S&P to those that put butter and rub under the skin, on the skin, in the cavity with aromatics, etc. etc.. Just try different ways until you find what hits your personal hot button and have fun with it! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

12-09-2012, 07:39 AM	#6
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Definitely season the bird after brining. A note on your brine. I usually start mine with 1/2 the liquid to dissolve the salt and sugar over heat. When everything is dissolved I add in ice water to come up to the full gallon. Then I am ready to go quicker. After the bird is done with its 4 hour soak, I then do a re-soak for 15-20 min in cold tap water. Then I pull and pat dry. If you have time, let sit uncovered in the fridge to let the skin dry out further. 6-8 hours usually does a nice job. That will help with crispy skin. __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

12-09-2012, 07:43 AM	#7
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	First off, that's a pretty sweet brine. Most brines will have 1C salt and 1/2C sugar to 1 gallon of water. Not that yours won't work, just something I noticed. You certainly CAN just cook the bird after rinsing and patting dry out of the brine, but why not help the cook with some more seasoning. Although the brine does help a little with flavor, it's mainly meant to impart moisture into the bird, so adding more seasoning is a good idea. AND I do agree with CKP above. I usually soak my chickens for 5-8 hours in brine and after rinsing and drying, I try and always allow time for a rest in the fridge to dehydrate the skin for at least a couple of hours. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

12-08-2012, 10:54 PM	#3
Plaid Palace On the road to being a farker Join Date: 11-16-12 Location: Birmingham, AL	It says allow the brine to cool to room temperature. Should I allow it to cool and put ice in it?

12-08-2012, 11:04 PM	#4
Plaid Palace On the road to being a farker Join Date: 11-16-12 Location: Birmingham, AL	Nevermind, just saw where you let it cool then add ice.

12-09-2012, 07:46 AM	#8
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Kosher salt and soy salt - how salty was the bird? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

12-09-2012, 07:50 AM	#9
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	I use this as my general rule of thumb for brines..... http://www.bbq-brethren.com/forum/sh...06&postcount=4 __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

12-09-2012, 06:21 PM	#10
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	Smoke it without seasoning, if you like it, stick with that. If you think it needs something more season it. Personally, we really like the Road Side brine w/ no added seasoning. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)