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A must for a tender juicy chicken.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 2 dozen
INGREDIENTS FOR A CITRUS BRINE
✹ 10 cups water
✹ 2 Tablespoons Morton's® kosher salt
✹ 3 Tablespoons brown sugar
✹ 1 lemon, cut in half
✹ 1 orange, cut in half
✹ 2 sprigs fresh rosemary
✹ 1 bay leaf
✹ 1 teaspoon black peppercorns
✹ 2 sprigs fresh thyme
✹ 4 cloves of garlic
DIRECTIONS TO BRINE THE CHICKEN:
1. Dissolve 2 tablespoons or ¼ cup of kosher salt) with 3 Tablespoons of brown sugar
in 10 cups of cold water.
2. This will make enough brine for a 4 pound chicken. If you are making more or 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.
3. 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.
4. You can brine in a large pot, a cooler or a large zip lock bag or brining bag (SEE PIX BELOW). Brine
for 2 hours. It is important that you give the brine enough time to work, but that you don't over do it.
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