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.
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.
