Chicken Garvin's Brine
A better way to do chicken
Ingredients
- 4 Lt Water
- 3/4 cup Kosher Salt
- 1/2 cup Garvin's Matured Infused Vinegar
- 1/2 cup Brown Sugar Optional
- 3 Leaves Bay Leaves Optional
- 1 tsp Ground Black Pepper Optional
Instructions
- Combine about 2-4 cups of the water with the salt and sugar (if using) in a large pot and bring to a simmer, stirring until dissolved
- Remove from heat, add Garvin's Infused Garlic Vinegar, and other optional flavorings. Add the remaining cold water to cool the brine completely. The brine must be cold before adding chicken.
- Submerge the chicken in the cooled brine in a container or bag, ensuring it's fully covered. You can add ice blocks (4 cups)
- Refrigerate. Brine chicken pieces for 1-4 hours and whole chickens for 4-8 hours or overnight.
- After brining, rinse the chicken under cold water and pat dry. Cook as desired and discard the used brine