Sunday, July 31, 2011

Brined and Baked Chicken Pieces

I made a simple brine for the chicken pieces that I had left from cutting up one of the whole chickens I bought.  Brining meats make them juicy and can add flavor.  It just depends what you put in your brine.  Here's what I did:

Brined and Baked Chicken Pieces

chicken pieces
1/2 gallon of water
1/2 gallon of ice
1/2 cup kosher salt
1/2 cup sugar
1/2 cup soy sauce
1/4 cup olive oil

  • In a large pot, combine all of the ingredients for the brine.  Bring the water to a boil and remove from heat.  Make sure that all the salt and sugar is dissolved.  Add the ice to cool the brine.
  • When is no longer hot, add your chicken pieces.  Place pot in refrigerator and let sit for about 4 to 5 hours.
  • Before cooking, rinse the chicken pieces off and pat dry.  Rub a little bit of olive oil on the skin so it can crisp up.
  • Cook in a 375 degree preheated oven for about 40-45 minutes or until the internal temperature is at least 170 degrees.
You can add other spices to the brine as well.  Bay leaves, thyme, oregano, pretty much whatever your preference is.  I added a little bit of Italian dressing to the bottom of the baking dish to give it a little bit more of  a flavor that my wife enjoys.  When she got home from work, she reheated the chicken in the microwave and loved it.  She said it was still juicy even after being microwaved.  Check out John Kluck's Juicy Wings for more brine on chicken action!

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