Brining chicken and all poultry is a great way to make sure the meat stays juicy and moist. A brine is basically a mixture of water, salt and sugar. I think one of the most important times to brine poultry is the thanksgiving turkey. Since you're cooking it for so long the brine helps it from drying out. This is also a good way to store raw chicken for a few days and add flavor at the same time. I suggest brining it for 3 days but you can do as little as overnight or up to 6 days.
When picking what flavors to add to your brine, think about the final flavor you want your chicken and sauce to have. I chose lemon and thyme but you cuold add other fresh herbs and different citrus.
Ingredients:
Brine: (makes about a 1/2 gallon of brine)
3 cups water
2 cups ice
1/8 cup salt
1/8 cup sugar
1 lemon, sliced
4 sprigs of thyme
Directions:
1. Make Brine: Simmer 3 cups of water with salt and sugar. Stir until dissolved. turn off heat, add 1 cup of ice. Add lemon and thyme.
2. Add 2nd cup of ice and allow to cool to room temp. Add brine to bag with chicken pieces. Take out as much air as possible and store in the fridge until ready to cook.
2. Rinse and dry chicken thouroughly before cooking!
3. Preheat oven to 350. Heat a tbs. of olive oil in a pan. Sear both sides of the chicken until browned.
4. Place chicken onto a foil lined pan and cook in oven until chicken reaches 155. Remove and allow to rest. Serve with veggies and a sauce of your choice!
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