Tin Can Chicken Brine

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Using a Chicken Brine is very important if you want a seasoned bird, through and through, and this Tin Can Chicken Brine Recipe is practically Fool proof.  The Pic above is exactly what I used in the filming of this video recipe and the pic below is the final product, spruced up with a fancy cut and some Italian Parsley.

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It’s critical to understand that a Brine doesn’t just season the meat, it keeps the Chicken very moist and tender.   That’s why it’s gaining so much popularity around the holidays.  The best turkeys in the world are marinated in Brine for a minimum of 24 to 48 hours before they are baked or fried.  The secret really lies in the Salt.  I’ve estimated that the proper salt content for a brine is a 1 to 3 ratio, plus additional seasoning.  So if you want to try this recipe let me know how it turns out and what you thought in the comments.   And if you’re interested in learning How to Carve a Whole Chicken or if you’d like a Cantonese Chicken recipe, check out these underlined and/or highlighted links.

Chicken Brine Ingredients:

1/3 #10 Can of Water (3 to 4 cups)
1/3 cup Crawfish Boil Seasoning
1 tsp Sage
1 tbsp Rosemary

Bring half of the water to a boil with the added ingredients and remove from the heat.  Immediately add the rest of the cold water add let it rest for 10 min. before adding to the bird.  Marinate for at least 24 hours before roasting.

Jamaican Jerk Chicken Recipe

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This Jamaican Jerk Chicken is one of those phenomenal recipes that just pops so much, everyone will be asking for the recipe.  It is a little bit spicy but the heat can be completely controlled so that you can dial this in to your specific tastes by swapping out different peppers and lowering the Chile and cayenne content in the Jerk Seasoning.

If you’re interested in other Chicken recipes be sure to check out my Beer Can Chicken and my Cantonese Chicken recipes.

Jamaican Jerk Chicken Ingredients:

1 Chicken or equal portions (4 breasts etc)
6 Green Onions, chopped
3 Scotch bonnet chili peppers or Habaneros Peppers, chopped
1 1″ piece Fresh Ginger, chopped
3 Garlic Cloves, chopped
2 tbsp Jerk Rub Seasoning
1 tbsp Soy Sauce
1 tbsp Honey
1/4 Olive or Vegetable Oil
1 tbsp Apple Cider Vinegar
1 Lime, freshly squeezed
Salt and Pepper to taste

JERK RUB SEASONING
2 1/2 tsp Allspice or Five Spice Powder
1/4 cup Salt
2 1/2 tbsp Garlic Powder
2 tbsp Brown Sugar
1/2 tbsp Chipotle Chile Powder
1 tsp Ground Cloves
1 tbsp Thyme Leaves, dried
1 tbsp Ground Black Pepper
2 tbsp Cayenne Pepper
1/2 tbsp Ground Cinnamon