Lemon-Brine for Chicken

Lemon-Brine for Chicken
“To make juicy and delectably chicken soak it in a
lemony brine

8 cups cold water
1/2 cup kosher salt
1/8 cup honey

1/2 head of garlic, smashed but not peeled
1 tablespoon black peppercorns
3 large rosemary sprigs
1 small bunch of oregano
1 small bunch of parsley
Finely grated zest and juice of 1 lemons
In a very large pot, combine 4 cups of the water with 1/2 cup of the salt
and the honey, garlic, peppercorns, rosemary, oregano and
parsley. Add the lemon zest and juice and the lemon halves and bring
to a simmer over moderate heat, stirring until the salt is dissolved. Let
cool completely, then stir in the remaining cold water. Add
the chickens, being sure they’re completely submerged, and refrigerate
Drain the chickens and pat dry. Scrape off any herbs or peppercorns
stuck to the skin.
Now….Make your favorite chicken 🙂

The secret to juicy chicken and turkey is simple – brine them before cooking!
This is the secret that chefs never tell you about. It’s very easy and economical, and requires no special cookware.
Brining is like a marinade, it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavorings which results in a tender turkey or chicken once cooked. Give it a try!
What is a brine: One of the great things about brining is that there are so few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we’re not concerned with the brine as a preservative, you can cut back on the salt. The amount of brining time is likewise not set in stone. Even a little brining is better than none.
What type of salt to use in brine: Kosher salt and table salt (without iodine) are the most common salts used in brining. Sea salt can be used, but it tends to be quite expensive. I usually use coarse kosher salt.
What flavorings to add to brine: You can add flavor in all sorts of forms such as herbs and spices. Use brown sugar, honey, or molasses in place of the sugar (some sweetness tends to offset a saltiness the brine might otherwise impart). You can also use apple juice, cider, orange juice, beer, wine, rice wine vinegar, apple cider vinegar, stock, tea, or other liquids to replace some or all of the water. You can also put together decidedly Oriental flavorings with soy sauce or the Japanese rice wine mirin. In other words, be creative if you wish!