The Best Brined Chicken You’ll Ever Eat!
If you want the juiciest, most tender poultry then you’ll want to brine it with Rodelle Brine! It simply is THE BEST out there! It creates the mouth-watering, flavor-packed, super juicy poultry I’ve ever had!
Ingredients
- 3 pounds bone-in split chicken breasts (see notes for other poultry parts)
- 7 1/2 tablespoon Rodelle Gourmet Brine or Rodelle Turkey Brine
- 3 cups boiling water
- 3 cups of ice cold water
- 1 cup chicken stock
- 4 tablespoon of softened butter, unsalted
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon garlic powder
- 1/2 kosher salt
- 1/2 black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- In a heat-safe bowl add the boiling water and Rodelle Gourmet Brine. Gently stir and allow to cool completely. *To help speed up this process, place the bowl in the fridge. Once cooled, place the chicken in a large plastic sealable bag, add the 3 cups of ice cold water and all of the Rodelle Gourmet Brine You need to make sure that the chicken is completely submerged. Seal the bag, place inside a larger container, and place in the fridge for a minimum of 4 hours, 6 hours max.
- Add the butter and the seasonings to a bowl and mix together. Carefully separate the skin from the breast. Evenly divide the butter mixture between each breasts and spread over top of the meat (under the skin). Add the trivet, stock and place the chicken, breast-side facing up. Seal and set the timer to 15 minutes High. Once done, allow it to perform a natural release for 10 minutes.
- Place a heat-safe cooling rack on a rimmed backing sheet. Put the oven rack on the middle shelf and turn on the broiler. Place the chicken on the rack, drizzle with olive oil and broil for 8-11 minutes until the skin is crispy.
- Remove from the oven, wait 5 minutes and then serve.
Notes
Brining Poultry Times
- Boneless Poultry – Brine for 2 hours, no more.
- Bone-in Poultry – Brine for 2-3 hours (wings, thighs, smaller cuts)
- Bone-in Poultry – Brine for 4-6 hours (large breasts, turkey legs)
- Whole Poultry – 12-24 hours
Pressure Cooking Times:
- Boneless Brined Poultry – 10 minutes, Quick Release
- Bone-In Chicken Wings – 10 minutes (unless they are abnormally large, then add a few minutes)
- Bone-in Breasts – 5 minutes per pound, Natural Release 10 minutes
- Whole Poultry – 5 minutes per pound, Natural release (allow to release completely naturally)
