Last night I posted a review of the Char-Broil Big Easy Oil-less Fryer. The chicken came out fabulous. It is close to the best piece of chicken I have ever cooked. Certainly the Big Easy was a huge part of the process. But the brine I used also produced an incredible flavor and helped to make the chicken very moist.
Ingredients:
- 2 Gallons of water
- 2 cups Kosher Salt
- 2 cups Brown Sugar (the darker the better as far as I’m concerned)
- 1/2 cup Tone’s Rosemary Garlic Seasoning
Instructions:
Heat the water in a non-reactive, stainless steel or anodized, pan on the stove. When water is hot add salt and sugar to the water and stir until desolved. Once the sugar and salt has disolved and the mixture has cooled to almost room temperature add the Rosemary Garlic Seasoning. Stir and let the whole mixture cool to at least room temperature.
In another non-reactive container, a zip lock bag works well, cover your chicken, turkey or pork loin in the brine and refrigerate. Use the guidelines below for how long to brine.
When the brining is complete make sure you rinse the meat well otherwise the salt taste will be overpowering and your meat will possibly be inedible.
Give it a try. Thanksgiving is coming up and if you’re cooking your turkey outdoors then brining it is a good idea.
Brining Times:
- Whole Chicken (4 lbs): 4 to 8 hours
- Whole Turkey: 24 hours
- Whole Pork Loins: 6 to 8 hours
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Could you substitute brown sugar with raw sugar?
Yes, you substitute. I’m not sure what the conversion would be, I’ll see if I can figure that out. I often use Sugar in the Raw or turbinado.
Over the past year I have been using brines with chickens and love them. Although IT IS KEY to pay attention to how long they sit in the brine. I let one sit over night once and it made the meat so soft it was nasty. The recipe may have been a little salt heavy after seeing yours. Thanks for providing times.