Garlic Brined Chicken Recipes

GARLIC BRINED CHICKEN WITH CRISPY SAGE

Steps:

• Place the water and salt in a large bowl. Stir until salt is dissolved. Add 8 sage leaves, minced garlic and chicken; stir gently. Be sure liquid covers the chicken and allow to stand for 15 minutes.
• Transfer chicken to a paper towel-lined plate and pour the liquid over a mesh strainer to reserve the sage leaves and garlic. (No need to reserve the water brine.)
• Pat the chicken dry with a paper towel.
• Heat a large non-stick or well-seasoned skillet until warm. Add butter and 2 tablespoons oil and heat over medium heat.
• Add chicken and cook 5 minutes.
• After 5 minutes, add reserved sage and garlic (from the brine).
• Turn the chicken and cook another 3 minutes.
• Reduce heat to low, cover the pan with a lid and cook 2 minutes.
• Test the chicken with a meat thermometer inserted into the thickest part of the breast. Chicken breasts are done when the internal temperature is 160°F.
• If needed, replace the lid and cook just until chicken is done.
• Remove from the heat (keep lid on) and let rest for 2 minutes.
• While the chicken rests, fry the sage leaves: If necessary, add 1 tablespoon more oil to the pan. Heat oil over medium heat. Place the extra 12 sage leaves in the hot oil and cook for 3-5 seconds per side or until crispy. Turn off heat and transfer leaves to a paper towel to dry.
• To serve the chicken:
• Place chicken breasts on a serving dish and drizzle with the pan juices. Top with crispy sage leaves.
• Enjoy!

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

SIMPLE CHICKEN BRINE

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

CHICKEN BRINE

Steps:

• In a very large stockpot add the water, kosher salt (do not use table salt), sugar, garlic, sage, basil, black peppercorns and bay leaves and bring to a boil on high heat.
• Stir well until sugar and salt have dissolved.
• Turn off heat and let cool naturally until water is at room temperature.
• Add chicken to the pot and cover.
• Refrigerate for a minimum of 4 hours, up to 8 hours.
• Preheat the oven to 425 degrees.
• Remove chicken from brine and rinse under a very slow stream of water (sanitize your sink after rinsing).
• Dry the chicken with paper towels inside and out and stuff the chicken cavity with apple and onion.
• Place into baking pan and cook for 15 minutes, then lower heat to 375 degrees and cook for 40-45 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.

GARLIC-BRAISED CHICKEN

Steps:

• Heat oven to 350 degrees.
• In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
• Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

HONEY-LEMON-GARLIC BRINED CHICKEN BREASTS

Steps:

• In a large plastic bag placed in a large, deep pot (a stockpot is good) combine the water, salt, honey, dried thyme, garlic halves, black pepper and sliced 1/2 lemon.
• Add chicken breasts to brine and tie up bag tightly.
• Allow chicken to brine in the refrigerator, covered, for at least 12 hours, preferably no more than 18 hours.
• When brining time is up, remove chicken from brine (no need to rinse) and place in a baking dish.
• Bake chicken, covered, in a 375 degree F oven for one hour.
• After one hour, remove cover, sprinkle the juice of 1/2 lemon over chicken breasts; drizzle each chicken breast with just over a tablespoon of honey; gently spoon some pan juices over them, and season to taste with black pepper.
• Return to oven for 20 more minutes, or until breasts are nicely browned a little.