Best Whole Chicken Brine Recipes

Whole Smoked Chicken with a Smoked Chicken Brine

WEBFeb 14, 2020 · Make the chicken brine by dissolving the Tabasco sauce, kosher salt and brown sugar in 1 gallon of water. Once dissolved, …

Rating: 5/5(11)
1. Brine the chicken. Make the chicken brine by dissolving the Tabasco sauce, kosher salt and brown sugar in 1 gallon of water. Once dissolved, submerge the chicken in the brine and refrigerate for at least 8 hours, or overnight. Weigh down your chicken with a plate, if necessary, to keep the whole bird submerged.
2. Fire up the smoker. When you’re ready to cook, preheat your smoker according to manufacturer’s instructions to 225 degrees F. I recommend mild hardwoods like maple or pecan with this chicken.
3. Prep the chicken. While the smoker is preheating, remove the chicken from the brine and pat dry. Rub with Tabasco sauce and season liberally with the BBQ seasoning. Stuff the cavity of the chicken with lemon, onion, and thyme. Tie the legs together.
4. Smoke the brined chicken. Place the brined and seasoned chicken in your smoker and smoke for 2 1/2 to 3 hours or until an instant read thermometer reads 160 degrees F when inserted into the thickest part of the breast.

Preview

See Also:

Show details

Perfect Chicken Brine Allrecipes

WEBJan 3, 2023 · Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high …

1. Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
2. Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

Preview

See Also: Chicken RecipesShow details

The Best Brined Chicken You’ll Ever Eat! The Kitchen …

WEBNov 19, 2018 · Place a heat-safe cooling rack on a rimmed backing sheet. Put the oven rack on the middle shelf and turn on the broiler. Place the …

1. In a heat-safe bowl add the boiling water and Rodelle Gourmet Brine. Gently stir and allow to cool completely. *To help speed up this process, place the bowl in the fridge. Once cooled, place the chicken in a large plastic sealable bag, add the 3 cups of ice cold water and all of the Rodelle Gourmet Brine You need to make sure that the chicken is completely submerged. Seal the bag, place inside a larger container, and place in the fridge for a minimum of 4 hours, 6 hours max.
2. Add the butter and the seasonings to a bowl and mix together. Carefully separate the skin from the breast. Evenly divide the butter mixture between each breasts and spread over top of the meat (under the skin). Add the trivet, stock and place the chicken, breast-side facing up. Seal and set the timer to 15 minutes High. Once done, allow it to perform a natural release for 10 minutes.
3. Place a heat-safe cooling rack on a rimmed backing sheet. Put the oven rack on the middle shelf and turn on the broiler. Place the chicken on the rack, drizzle with olive oil and broil for 8-11 minutes until the skin is crispy.
4. Remove from the oven, wait 5 minutes and then serve.

Preview

See Also: Chicken RecipesShow details