Request From: "R.W. \(Bob\) Taubman" <[email hidden]>
Would anyone know how to "brine" a chicken before roasting?
I've heard it makes the skin much more crispy than just
regular roasting.
1-1/2 tablespoons of unionized table salt (or 1/4 cup of
kosher salt)
1/4 cup of sugar 8 cups of cold water 4 chicken breasts 1
cup of boiling water
To brine the chicken, dissolve 1-1/2 tablespoons of
unionized table salt (or 1/4 cup of kosher salt) with 1/4
cup of sugar in 8 cups of cold water. This will make enough
brine for 4 chicken breasts. If you are making more of
less, adjust the amount of brine accordingly. The sugar in
the brine will caramelize on the surface of the chicken as
it cooks, giving it a good, grilled coloring. To help
dissolve the sugar and water you can add it to 1 cup of
boiling water, stir until dissolved and add to the
remaining water. Make sure the brine is cool before you add
the chicken. You can brine in a shallow, covered baking
dish or a large zip lock bag. Brine for 30 minutes. It is
important that you give the brine enough time to work, but
that you don't over do it.
Have your grill completely heated when the brining is done.
You will want to take the chicken directly from the brine to
the grill. With the grill hot, put the chicken over the
hottest part of the fire. The total cooking time should be
about 4 minutes. Turn the chicken only once and leave the
lid off the grill. You want to cook by direct heat, and only
direct heat. Timing is very important because of the short
cooking time. Be careful not to over cook, and you will end
up with the perfect chicken breast for any recipe.
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