Wednesday, November 18, 2009

Brining a Chicken

Got a 4-5 lb. bird from the poultry stand at Eastern Market, which you can read all about here:

The brine was basically:

2-3 tbsp kosher salt
2-3 tbsp light brown sugar
Several teaspoons cracked pepper, plus a scant handful of whole peppercorns
1/2 tsp dry Coleman's mustard
1/2 tsp red chili powder

Take a pot and put your chicken in it, and fill with water until it is almost submerged. Remove the chicken and put it back in the fridge. The water remaining is how much brine you will be making!

Put all the dry seasonings in the water and boil for five-ten minutes. Remove from the heat and add several cups of ice cubes to cool it down. Once it's cool, put the chicken in (should be submerged) and fridge it anywhere from 3 hrs to a whole 24 like we did.

Makes for juicy, flavorful chicken. Enjoy!

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