Whole [or spatchcocked] chicken Brine Recipe

[austinsmoke]

Hi all,

Haven't been on the forums in a while [sold house, been in an apartment where I can't use my smoker].

I'm looking to smoke a couple of chickens [self-raised, non-injected].

With Susanminor site not working, can anyone provide a recipe for a brine that they like to use on chickens in the Bradley?

Planning to go with apple/mesquite mix of wood, with Jan's rub


Thanks!

[TMB]

Not a brine, but love to melt 2 sticks butter in with Mrs.Dash and inject into the bird then rub some on the outside and cook

[Habanero Smoker]

Here is a simple and quick brine.

1 gallon cold water
1 cup pickling salt, or non-iodine table salt
1//2 cup sugar
6 large cloves of garlic, crushed
3 bay leaves, crumbled

Add  salt and sugar into a large stainless steel or plastic container. Stir until well dissolved. Stir in garlic, and bay leaves. Brine for 2 hours in a refrigerator.

[rnmac]

I like using this recipe when I do turkey.

2      3 L.      P.C. Apple Cider
3      C.      Honey
2   ½   C.      Kosher Salt
1      T.      Peppercorns
2             Bay Leaves
2      T.      Thyme
2      T.      Sage
2      T.      Rosemary
2      Lg.      Onions   
Fill to 8 qt. Mark with water.

Bring to a boil and simmer for 30 minutes.
Remove from heat and cool.

[DasBoot]

Here is a simple and quick brine.

1 gallon cold water
1 cup pickling salt, or non-iodine table salt
1//2 cup sugar
6 large cloves of garlic, crushed
3 bay leaves, crumbled

Add  salt and sugar into a large stainless steel or plastic container. Stir until well dissolved. Stir in garlic, and bay leaves. Brine for 2 hours in a refrigerator.

This is a good standard brine.  I use similar.  I also like to add a 1/2 cup of soy sauce.