Reviewed: Nov. 19, 2009

Hi..good recipe I used canning salt[canning salt is the only salt you should use in brine except if you can get purified salt] and 2 teasp. hickory liquid smoke..it turn out great

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Reviewer:

Richard Wilts

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Reviewed: May 1, 2009

I was always told to rinse chicken thoroughly after brineing or it will taste too salty. This is a nice simple brine but I use cold tap water when mixing. No point in adding herbs and spices to brine as I will be rinsing them away before cooking.

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Reviewer:

GRANNY61

Cooking Level: Expert

Home Town: Durand, Michigan, USA

Living In: Morrice, Michigan, USA

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Reviewed: Feb. 21, 2009

This is a really good brine. I used it on a 6 pound chicken and it made the chicken really good. I used a gallon of cold water and added some minced onions and soaked it for 4 hours. Definitely a keeper.

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JES1663

Cooking Level: Intermediate

Home Town: Williamson, West Virginia, USA

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Reviewed: Feb. 13, 2009

I just love this recipe. It makes your chicken so jucie.

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Mandy

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Reviewed: Jan. 23, 2009

Nice brine. Worked well for smoked chicken.

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PollardsVision

Cooking Level: Intermediate

Home Town: Hickory, North Carolina, USA

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Reviewed: Jan. 18, 2009

This is a great foundation kind of recipe. You can add your own touch. I agree with Nox,COLD is the way to go. I used brown sugar,garlic and onion powder. A few shakes of crushed red pepper, added a little kick.I will never roast another chicken, turkey etc. without brining it first.

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kiki99

Cooking Level: Expert

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Reviewed: Jan. 15, 2009

The basis for this is good, but in my opinion whole chickens should be brined for 1-2 hours in cold water. Longer than that and you'll take up too much salt. Also when cooking, consider stuffing the body cavity with onions, apples, and other high moisture things and the chicken will come out super moist.

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Nox

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jan. 5, 2009

I doubled the recipe and used it on a 12lb turkey for Christmas dinner. My meat thermometer was off and I ended up cooking the bird for 6+ hours at 325 thinking it wasn't done yet. This brine saved the day. The turkey remained so moist! Disaster averted!

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jan. 2, 2009

I also had complaints that it was too salty. I don't know if cutting back on the salt would help or not since soy sauce has such a high sodium content. Sorry, not a keeper for me.

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KndlPWendl

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Reviewed: Nov. 17, 2008

MADE THE CHICKEN SOOO JUICY! Turned the meat kinda pink too, it was great!

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SugaRandSpiceYeverythingNicey

Cooking Level: Expert

Living In: West Covina, California, USA

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Reviewed: Oct. 28, 2008

Really good and really easy! The chicken was sooooo tender. However, if you plan to cook your chicken in a slow cooker, you're going to need to shorten your cooking time if you brine. Otherwise, the chicken will just fall apart. I was worried that the soy sauce would overpower it but not at all. Everyone loved it and said it was their favorite so far. I cook a chicken about once a week and am always trying different recipes. This is definitely a keeper!

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Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 24, 2008

Simple and really good, no fancy ingredients. This is now my only brine recipe, because it works so well.

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Reviewer:

John

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 17, 2008

Really good brine. Made my grilled chicken really moist and juicy without being overwhelming. NOTE: You cannot use table salt or it will be too salty. Thank you!

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