Brining a 3 1/2-4 # Chicken Recipe #208522
This is a very nice way to prepare a fowl for baking. It leaves a very moist, delicious result.
3¼ hours | 5 min prep
1 chicken
- 1 gallon cold water
- 1 cup table salt or 2 cups kosher salt
- 2 cups sugar
- 1 (3.5-4 lb) roasting chickens
- Combine all ingredients in a large pot (I use a large zip-lock bag).
- Add the chicken and let soak in the refrigerator for 3 1/2 to 4 hours (or 1 hour per pound).
- Rinse the chicken or other meat and cook as you usually would. It will be edible, but very salty if this is not done.
- I have also used this techique for brining pork and beef.
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5 stars