Bone-in with skin: 2-8 hours Whole chicken: 8-24 hours How to cook the chicken after brining What’s great about this simple brining method is that you can use it for any cooking method. I’ve brined chicken for grilled chicken (like chicken inasal or smoked chicken thighs), fried chi...
The perfect brining bags I've found are the Ziplock Big Bags (10 gallon size) that Walmart carries. I place these in a pan , conyainer, or usually one of the slideout clear plastic fridge drawers (for storing lettuce & veggies), and they work perfectly. I use these same type bags t...
The chicken doesn't have to sit in a salt water bath for an entire day. This technique is a wet brine (not a dry brine which I can save for another day). If you have an extra 15 minutes, this step will change your life. My kids, who usually demand chicken thighs because they fi...
Continue roasting for another 30 minutes and then check the internal temperature with an instant-read thermometer to see how close it is to the desired temp of 150-155°F when inserted in the thickest part of the breast and between 165 to 170°F in the thickest part of thighs. If not...