BRINE

Chicken Brine       
Author linda etherton

Ingredients

• 4 cups water and ice
• 1/4 cup kosher salt 

Instructions

1. Heat 2 cups of water until hot but not boiling.
2. Add the salt and stir until it is dissolved.
3. Measure ice and water to equal 2 cups. Pour into the salt water and stir to dissolve the ice.
4. Place a whole chicken in a deep pot or chicken pieces in a baking dish. Do not use aluminum, plastic, copper or wood containers.
5. Pour the brine over the chicken. It should cover or almost cover the chicken. A larger amount of brine can be made for brining a lot of chicken.
6. Cover and refrigerate for 4-8 hours for a whole chicken, 3-6 hours for a half chicken, 1-2 hours for bone in, skin on breasts, 30-60 min. for boneless, skinless breasts, 45-90 minutes for skin on legs or thighs, 30-45 min. for skinless legs or thighs.
7. Drain the brine and rinse the chicken well.
8. Cook as desired, but reduce or eliminate the amount of salt in the recipe.