Poultry Brine and The Perfect Bird
I’ve heard a lot of things about the magical qualities of poultry brine. I wasn’t too keen on the idea of soaking my meat in a salt and sugar solution (which is the base for most if not all brine recipes), but I figured most of the salt and sugar probably stays in the solution. Right? Anyways, I wanted to see what all of the fuss was about.
A while ago I tried out a recipe from America’s Test Kitchen (which is usually a reliable source). The brine was a simple one of just sugar and salt and the recommended brining time was only 1-2 hours. I was skeptical and brined it for 5 and it still tasted as if I hadn’t brined it. Blast.
Then I saw this recipe on the Baltimore International College culinary school‘s website with all the additional spices, and thought I’d give brining another shot. I roasted the chicken on top of a bed of chopped onions, red potatoes, and sweet potatoes.
The result? THE most moist and flavorful roasted chicken I’ve ever had. Hands down. I think the mistake in my first attempt was not brining the chicken long enough. The additional spices in this recipe added a lot of flavor as well.
This was also the first time I’ve roasted a chicken with two cooking temperatures (high heat at the beginning and moderate heat to finish it off). I’m not sure if the cooking method affected the taste and texture of the meat as well. This might call for a little experiment. :)
Poultry Brine and The Perfect Bird
For the brine:
3 quarts water
1 cup sugar
1 cup coarse Kosher salt
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
1 tablespoons whole allspice berries
1⁄2 teaspoon whole cloves
3 bay leaves
1 whole 3-5 lb. chicken, "innerds" removed
Bring all of the brine ingredients to a boil. Remove from heat and allow the brine to cool to at least room temperature before brining your meat. Add 1 quart (2 pounds) of ice cubes to speed up the cooling, if you like.
In a container large enough to hold the liquid and the meat, submerge meat in the liquid and allow it to brine, under refrigeration, for up to 18 hours. (I would recommend at least 8 hours.) If the meat floats, weigh it down with plastic wrapped weights. The meat must be completely surrounded with brine.
Remove the meat from the brine when time is up, ensuring all of the brine has drained from the chicken cavity, and dry with paper towels.. From this point, your meat can be smoked, roasted, cured, grill or broiled and still come out delicious every time.
To roast the chicken, preheat the oven to 450 degrees F. Place the brined bird on a roasting rack in a roasting pan. Put the bird in the center of the oven and allow it to cook for 30 minutes or half of the cooking time (whichever is shorter).
When the time has elapsed, cover the bird in foil and reduce the oven to 350 degrees F. Roast for the remainder of the time, anywhere from 30-60 more minutes. When a meat thermometer inserted in the middle of the breast reads 165 degrees F, the bird is done. Check other parts of the chicken for doneness as well.
Let the bird rest for at least 15 minutes before carving.
Brine yield: 1 gallon (can be diluted to 2 gallons and still be effective)
1. If you can't find the whole spices, use ground.
2. Don't let it brine for longer than 18 hours or it will be too salty.
3. If you use regular table salt, reduce amount to 3/4 cup.
4. You can also use this brine for pieces of chicken as well as turkeys. Simply adjust the recipe according to the size of your meat and the amount of brine you'll need.
from the culinary school staff at Baltimore International College
I was compensated by the Baltimore International College for the ingredients in this recipe, but as usual, 100% of the opinions are my own.