Chicken Brine Recipe
With simple ingredients and easy-to-follow steps, you'll be on your way to creating a delectable dish that will leave your taste buds craving for more.
Equipment
- Large pot
- Resealable bag or brining container
- Smoker
- Smoking wood (e.g., hickory or apple)
- Thermometer (to monitor internal temperature)
Ingredients
- 1 whole chicken (approximately 4 pounds)
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 2 tablespoons black peppercorns
- 2 bay leaves
- 1 tablespoon dried thyme
Instructions
Step 1:
- Prepare the Brine Solution: In a large pot, combine water, kosher salt, brown sugar, minced garlic, black peppercorns, bay leaves, and dried thyme. Stir well until the salt and sugar are completely dissolved.
Step 2:
- Brine the Chicken: Place the whole chicken in a large resealable bag or a container suitable for brining. Pour the brine solution over the chicken, ensuring that it is completely submerged. Seal the bag or cover the container and refrigerate for at least 4 hours, or overnight for best results.
Step 3:
- Preparing the Smoker: While the chicken is brining, prepare your smoker according to the manufacturer's instructions. Ensure that you have enough smoking wood, such as hickory or apple, to create a rich smoky flavor.
Step 4:
- Remove Chicken from Brine: After the brining time is complete, remove the chicken from the brine solution and discard the brine.
Step 5:
- Pat Dry and Season: Pat the chicken dry with paper towels. At this stage, you can season the chicken with your favorite dry rub or spices to further enhance the flavor. Ensure that the rub complements the smoky profile you desire.
Step 6:
- Smoking the Chicken: Place the chicken on the smoker grate and close the lid. Maintain a steady temperature of around 225°F (107°C) and smoke the chicken for approximately 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C). This ensures the chicken is fully cooked and safe to eat.
Step 7:
- Rest and Serve: Once the chicken reaches the desired temperature, remove it from the smoker and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a moist and tender texture. Carve the chicken into serving pieces and serve it with your favorite side dishes.: