E-Z Brined Chicken

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the E z brined chicken recipe, a simple yet flavorful dish that will have your taste buds dancing with delight. This recipe takes the succulent flavors of chicken to a whole new level by infusing it with a brine mixture that enhances its tenderness and juiciness. With just a few ingredients and minimal effort, you can create a mouthwatering meal that is sure to impress. Get ready to savor the perfect balance of flavors and textures with this easy-to-follow recipe.

Keywords: brined chicken, flavorful, tender, juicy, easy-to-follow

E z brined chicken recipe details

E z brined chicken recipe, recipe Rating: 4.6
Number of votes:104

A simple brine, good for all poultry, with the garlic and lemon make this chicken fly.
Ready in: 13 hours 30 mins

Ingredients

Serves: 6

• 1/2 cup coarse salt
• 1/2 cup sugar
• 2 cups hot water
• 14 cups cold water
• 1 (3 to 5 pound) whole chicken
• 1 tablespoon butter
• Salt and pepper
• 1 onion
• 1 lemon
• 1 head garlic

Preparation method

Prep: 6 hours 30 mins | Cook: 1 hour | Extra time: 6 hours, marinating

1. Combine salt and sugar in a large pot, add hot water to dissolve.
2. Add cold water, a few cups at a time, mixing well.
3. Place chicken in brine, ensuring meat is completely covered. Refrigerate at least 6 hours or overnight. Remove chicken from brine. Rinse and pat dry.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Rub butter all over chicken, season with salt and pepper to taste.
6. Quarter the onion and lemon, skin-on, and crush the garlic with the flat of a knife. Stuff inside chicken.
7. Place chicken in a roasting pan breast-side DOWN and roast at 425 degrees F, about 25 to 30 minutes per pound. Flip chicken breast-side UP for last 1/4 of cooking time.
8. Chicken is done when internal temperature reaches 185 degrees F. Tent with foil and let rest 5 to 10 minutes before carving.