Brined Chicken

Short post here.

The very best thing to do for any chicken dinner is to use a brine, and it’s incredibly simple! Brining will make the chicken wonderfully juicy and tender. It’s the secret to broasted or fried chicken at restaurants.

Fill a stockpot half full with water, add 1 cup of salt and bring to a simmer. All that’s necessary is to dissolve the salt. Cool it all the way down. I keep it on a cold burner until it’s cool enough to put in the fridge to further bring the temp down.

Place your chicken in the pot and put it back in the fridge for about 5 hours. So, start the process at 8 a.m., put your brined chicken in the fridge at 11 and pop it in the oven at 4. You can do this for a whole or a cut-up chicken.

When ready, place your chicken on a large sheet pan to catch all the water. I loosen the skin and carefully rub my favorite seasoning blend onto the meat, and place the skin back over the meat. The meat gets flavored much better this way. You can sprinkle a little seasoning on the skin, too.

You can roast uncovered at 350° for 2 hours, or continue with your favorite pan or deep fried chicken recipe.

Don’t let eating alone stop you from making delicious food! I’ve heard people say that they don’t cook at all because they are alone. Keep the enjoyment of good food going – cook! Freezing portions is perfectly acceptable and really works well.



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