{"id":2917,"date":"2016-10-25T00:33:22","date_gmt":"2016-10-25T07:33:22","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=2917"},"modified":"2019-10-24T04:17:49","modified_gmt":"2019-10-24T10:17:49","slug":"tin-can-chicken-brine","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/tin-can-chicken-brine\/","title":{"rendered":"Tin Can Chicken Brine"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-2920\" src=\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2016\/10\/Tin-Can-Chicken-Brine-Main-Pic.jpg\" alt=\"tin-can-chicken-brine-main-pic\" width=\"4343\" height=\"3257\"><\/p>\n<p style=\"text-align: justify;\">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. &nbsp;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.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-2918\" src=\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2016\/10\/Chicken-Brine-Main-Pic-2.jpg\" alt=\"chicken-brine-main-pic-2\" width=\"4093\" height=\"3070\"><\/p>\n<p style=\"text-align: justify;\">It&#8217;s critical to understand that a Brine doesn&#8217;t just season the meat, it keeps the Chicken very moist and tender. &nbsp; That&#8217;s why it&#8217;s gaining so much popularity around the holidays. &nbsp;The best turkeys in the world are marinated in Brine for a minimum of 24 to 48 hours before they are baked or fried. &nbsp;The secret really lies in the Salt. &nbsp;I&#8217;ve estimated that the proper salt content for a brine is a 1 to 3 ratio, plus additional seasoning. &nbsp;So if you want to try this recipe let me know how it turns out and what you thought in the comments. &nbsp; And if you&#8217;re interested in learning <a href=\"http:\/\/poormansgourmetkitchen.com\/how-to-carve-a-whole-chicken.html\">How to Carve a Whole Chicken<\/a>&nbsp;or if you&#8217;d like a <a href=\"http:\/\/poormansgourmetkitchen.com\/cantonese-chicken-roast.html\">Cantonese Chicken recipe<\/a>, check out these underlined and\/or highlighted links.<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/rWd8rK-RlT4?list=PLgpSuUqzreMNQbhfJDJvVqq-knsDGEknL\" width=\"640\" height=\"360\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3>Chicken Brine Ingredients:<\/h3>\n<p>1\/3 #10 Can of Water (3 to 4 cups)<br \/>\n1\/3 cup Crawfish Boil Seasoning<br \/>\n1 tsp Sage<br \/>\n1 tbsp Rosemary<\/p>\n<p>Bring half of the water to a boil with the added ingredients and remove from the heat. &nbsp;Immediately add the rest of the cold water add let it rest for 10 min. before adding to the bird. &nbsp;Marinate for at least 24 hours before roasting.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. &nbsp;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[222,650,216],"tags":[1154,471,2403,2409,2410,277,2405,1042,611,109,953,108,2407,2408,2412,1128,310,407,951,2264,575,2404,2406,1094,2411],"_links":{"self":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/2917"}],"collection":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/comments?post=2917"}],"version-history":[{"count":6,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/2917\/revisions"}],"predecessor-version":[{"id":4282,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/2917\/revisions\/4282"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/media\/2920"}],"wp:attachment":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/media?parent=2917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/categories?post=2917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/tags?post=2917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}