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When the brine is cool, simply add it to the chicken or turkey. For smaller cuts of poultry, use a resealable bag, and for larger birds, use a stock pot or bucket.
Brine chicken overnight, or for at least 6 hours. Remove poultry from brine, rinse, pat dry and prepare to cook.
– Brine concentration is critical, so use a kitchen scale to measure out your salt, or use the same measuring instruments each time you make a batch of brine.
– Your brine should taste like an over-salted soup, or like sea water. It should not feel acrid on the tongue.
- If you forget about your poultry and leave it in the brine for too long, remove it from the brine, and place it in a cool water bath. Soaking the bird in a plain water bath for a few hours will slowly remove the salt from the chicken and return it to the water.