We decided to put the chicken on a beer can and put it on the grill. We made a fire on one side of the grill and after the coals were ready we put the chicken on the other side. I turned the chicken a couple of times so that it would brown on all sides. I have done this same process in the oven.
After the chicken comes out of the brine you can cook it any way you would like. I love to brine my meats before cooking, it is the ultimate of moistness. Get in my belly good!
Brine for Chicken
1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken
In 6- to 8-quart stainless steel stockpot, over medium heat mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in peppercorn, bay leaves, and allspice berries. Add ice to cool down brine. Do not put chicken in until the brine has chilled. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
Rinse chicken good before cooking. Discard brine; grill, fry or roast chicken.
November 4, 2011 at 1:09 pm
Hey Amy, does this recipe also work for Thanksgiving turkey brines? (Though, at least you’d have to come up with different quantities.)
November 4, 2011 at 1:36 pm
This is the my turkey recipe.
Brine for Turkey
2 gallons of water or vegetable stock
2 cups of kosher salt
2 cups of sugar
1 tablespoon black peppercorns
1 ½ teaspoons allspice berries
2 bay leaves
14-16 lb. turkey
Combine stock, salt, sugar, peppercorns, allspice berries and bay leaves in a large stock pot
Heat over medium high heat, stirring to dissolve sugar and salt
Allow the broth to cool, add ice
Combine the brine and turkey in a 5 gallon bucket or a stainless steel pot
Place the turkey in the brine breast side down; making sure that the turkey is completely submerged
Cover and refrigerate for 8 – 16 hours
Remove bird and rinse inside and out, discard the brine
Pat turkey dry with paper towels
Make the compound butter (recipe follows)
Using a long, thin flexible rubber spatula or your hand, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone
The skin is pretty tough and won’t tear if you do it carefully
Do this on both sides of the breast bone but leave the skin attached along the center of breastbone itself
Stuff the compound butter under the skin on both sides
Rub the butter on the skin of the turkey, legs and wings
Place the bird in a roasting pan, breast side up
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes
Reduce heat to 350 degree
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting
Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving
3/4 cup unsalted butter, room temperature
1/3 cup finely chopped green onion tops
2 tablespoons chopped fresh thyme
2 tablespoons of fresh rosemary
2 tablespoons of basil
1 1/2 teaspoons salt
1 1/4 teaspoons coarsely ground black pepper
Whisk all ingredients in medium bowl.
Cover and chill.
Bring to room temperature before using
Spread lavishly under the skin of the bird
November 4, 2011 at 2:12 pm
Great! I’ll be doing this in just a few weeks.