Dai Due's Master Brined Chicken
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Combine 5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton), 1/4 cup sugar, and 1 teaspoon black peppercorns in a large pot
2
Squeeze in juice from 1 halved lemon and add lemon to pot along with 2 quarts water
3
Bring to a boil, stirring to dissolve salt and sugar
4
Remove pot from heat and stir in 2 quarts ice water
5
Add one or two 2 1/2-pound chickens to brine, weight with a plate to keep submerged, if needed, and cover
6
Chill 12–24 hours
7
Remove chickens from brine; pat dry
8
Place in a large baking dish and chill, uncovered, 3–12 hours (longer is better) to dry skin (this results in a crispier bird)
9
Combine 5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton), 1/4 cup sugar, and 1 teaspoon black peppercorns in a large pot
10
Squeeze in juice from 1 halved lemon and add lemon to pot along with 2 quarts water
11
Bring to a boil, stirring to dissolve salt and sugar
12
Remove pot from heat and stir in 2 quarts ice water
13
Add one or two 2 1/2-pound chickens to brine, weight with a plate to keep submerged, if needed, and cover
14
Chill 12–24 hours
15
Remove chickens from brine; pat dry
16
Place in a large baking dish and chill, uncovered, 3–12 hours (longer is better) to dry skin (this results in a crispier bird)