Brown sugar–brined chicken
3
Points®
Total Time
8 hr 45 min
Prep
10 min
Cook
35 min
Serves
6
Difficulty
Easy
Brining does three major things to meat. Since a percentage of the brine is actually absorbed into the meat and then not released during cooking it yields a juicier cooked result. The salt in the brine acts as a tenderizer, banishing toughness. Plus, whatever you add to the brine infuses the meat with flavor as it is absorbed giving you a much more flavorful end result. Starting with a cut-up chicken here instead of a whole bird makes the process of brining much more manageable. This recipe results in such incomparably flavorful and moist chicken, you will want to make brining a routine part of your chicken prep.
Ingredients
Water
4 cup(s), cold
Packed light brown sugar
3 tsp
Kosher salt
2 tsp
Raw skinless boneless light and dark meat chicken
1¾ pound(s), (1 whole cut-up chicken, about 3 1/2-pounds)
Uncooked onion
1 small, thinly sliced
Garlic
4 clove(s), chopped
Bay leaf
3 leaf/leaves
Peppercorn
2 tsp, whole
Cooking spray
1 spray(s)
