Recipe courtesy of Fire Roasted Catering
Chicken Spinner Brine
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 518
- Total Fat
- 35
- Saturated Fat
- 10
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 44
- Cholesterol
- 173
- Sodium
- 877
- Total: 4 hr (includes steeping, cooling and brining time)
- Active: 15 min
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.