Chicken Spinner Brine

Total Time:
4 hr 5 min
Prep:
15 min
Inactive:
3 hr 45 min
Cook:
5 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 1/3 cup kosher salt
  • 2 teaspoons black peppercorns, cracked
  • 4 cloves garlic
  • 2 bay leaves
  • 1 lemon, halved
  • 1 small red onion, sliced
  • One 3-pound chicken
Directions
  • Combine 4 cups water, the salt, peppercorns, garlic, bay leaves, lemon and onion in a pot and bring to a boil over high heat. Remove from the heat and let the brine "steep" for 10 to 15 minutes. Move the brine to the refrigerator to cool, stirring occasionally.

  • Place the chicken and cold brine in a large container or plastic bag and refrigerate for 3 hours. Remove the chicken from the brine and pat dry before cooking as desired.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    The Kitchen