Brine or not to brine whole chickens

[sandyut]

I have always brined and spatchcocked my whole chickens - and smoked'em. Been very happy with the results.

BUT - just to see if am in a rut like I was with wrapping every thing here is the question;

Do you brine or no prine your whole chickens?

 

[drunkenmeatfist]

I'm usually in a hurry so I don't brine. Just cut them in half and start cookin.

 

[6GRILLZNTN]

I inject, and rub the night before. I then put them on a "beer can chicken holder" (no beer) with a vortex on my kettle. No complaints!

 

[JCAP]

I usually don’t but that’s mostly because I don’t think about it until it’s time to cook!

 

[mdntxprs]

Yes most the time, anywhere from 2 hours to over night. Makes the whole bird more juicy. I find it even works better than injecting.
I'm not a fan of breast meat..... but when I brine it, it's a WHOLE lot better

 

[noboundaries]

I like what brining does to the white meat more than anything other part of the bird. I've started brining for MUCH shorter times, like 2-6 hours. I get the flavor and texture without the hassle of the overnight brine. I also like to brine in OJ, salt, and spices. I've learned that too long in the OJ will make the meat tough, not tender (the acid does it).

Even boneless/skinless chicken breasts benefit from a 2-4 hours in the brine before throwing them on the Kettle.

 

[chef jimmyj]

Yes and No...It depends on what brand of Chickens my Wife brings home. The Perdue Chicken, sold locally, is All Natural. The meat is Bland and even with a lot of surface seasoning, the flavor is just ok. BUT, Brine that bird and you are eating a, Tender, Juicy and Very Flavorful Chicken, inside and out.
Some of the other brands Tysons and another, the name escapes me, are ENHANCED. This means they are Processor Injected with an 8+% Solution of Salt in Water or Broth, basically Pre-Brined. They really don't benefit from you Brining unless, you want more or less Saltiness or want to get some Cure #1 into them.

On the subject of How Long To Brine? That depends on the amount of Salt in your Brine. Google search Chicken Brine and most recipes call for 1 Cup Kosher Salt per Gallon of water. At this strength penetration happens pretty fast, 4-6 Hours and you are good to go. If for whatever reason, an emergency, the bird soaks overnight or longer, you are likely to have a pretty Salty bird on your hands. I learned the hard way. At 1/2 Cup Kosher per Gallon, 8-12 hours, overnight, gives great results and if the bird sits in the brine an extra day? No Problem. Pop's and some other guys, go Low Salt, 1/4 Cup Kosher per Gallon. This brine strength is best overnight but can go several days without issue.
There is also the Dry Brine, rubbing in and out with 1-2 Tablespoons of Salt, wrapping in plastic and after 2-3 Hours in the refer, you are good to go. I'm not a fan, I find the Wet Brined Bird, WAY more juicy. Dry Brine does get the bird seasoned and tender though...JJ

 

[chopsaw]

I'm a yes , as long as it's not enhanced . Whole birds and parts . I almost always use Pop's low salt , with 1/2 cup each of brown and white sugar . I recently started adding lemon extract to that , and really like the results . I hold it any where from over night up to 7 days depending on what level of cured I'm looking for .

 

[sauced]

I usually brine, if I have the time. If not, no big deal cause smoked chicken always tastes good!!

 

[zwiller]

I voted brine since there was no option for injecting. Injecting has better penetration than wet or dry brine, less waste, and fast. Besides brining, if you have not used STPP you are truly missing out. Total game changer on poultry, especially the white meat. I used pretty much all enhanced birds and just reduce salt etc in half. IE standard split breast injection here is 10% apple juice, 1% salt, .25% STPP, .25% msg. That said, I like Pops low salt on drums and have a batch curing now.

 

[browneyesvictim]

Not always, but almost... "Depends" wasn't an option.
But when I do, I will inject the brine as well as soak it. This will speed up the process.

My wife and I are both dark meat fans. But I will agree with what others have said that it is the breast meat that benefits the most. Now I look forward eating it as well as to use that part for many other things

 

[daveomak]

I always brine by injection... usually, no salt vegetable stock....
I do that with pork also....

 

[gmc2003]

Whole chickens no, most are already enhanced. Boneless breasts I do in pickle juice or buttermilk for a couple of hours.

Chris

 

[tallbm]

I brine all whole Chickens and breast cuts. I never brine the dark meat. My brine is a simple salt and water brine at like a 2-2.5% salt. I usually try to go 24hrs but definitely over night. Being 2-2.5% I never have to worry about it sitting for too long or getting too salty it will be perfect no matter what.
I also do this with super thick pork loin chops I cut from a whole or half pork loin and would do it with pork tenderloin but I rarely buy pork tenderloin.

Chicken dark meat and wings never get this brine unless they are attached to the whole bird.

I will add cure if I want to brine and cure my poultry.
I always cure and brine my turkey that I will be smoking no matter if it is whole bird, just breast, or dark meat. This stuff is AMAZING cured.
HOWEVER I don't worry about getting a heavy 100% cure penetration on turkey parts (drums, thighs, wings) I brine this way because I'm going for the flavor.
With whole turkey I take the the brining solution that the turkey is sitting in and inject it all into the breast and inject some into all the other parts of the turkey to help get the cure deep into all the meat and get full coverage :)

I hope this info helps! :)

 

[dj mishima]

I just picked up a fryer chicken on sale today. It doesn't say that it is enhanced. But, the ingredients list chicken broth and salt. So, it should be safe to assume that it's been brined?

 

[sandyut]

well...my vote is yes and here is why. when i first started smoking poultry I looked for non-enhanced turkey and it was difficult to find except at whole foods and thus costly ( and honestly not that great). I dont think there is non-enhanced chicken - at least not here - never seen or found one. after that i pretty gave up on the idea that enhanced poultry was a must have and I have brined every chicken and turkey purchased without scrutinizing the ingredients - how enhanced etc. they all came out just fine. this practice may not be supported by all... but it will be interesting to see. Lot of people dont brine poultry ever and have good success too.

 

[tallbm]

I just picked up a fryer chicken on sale today. It doesn't say that it is enhanced. But, the ingredients list chicken broth and salt. So, it should be safe to assume that it's been brined?

Never seen or heard of "chicken broth" being listed for a fryer. I would assume it has been enhanced but not brined. To me being brined means that it would be fully flavor loaded with the salt. If you ever cook an enhanced bird without adding any salt and you will know that enhanced is certainly not equal to being brined at least when it comes to salt and flavor :)

 

[dj mishima]

Never seen or heard of "chicken broth" being listed for a fryer. I would assume it has been enhanced but not brined. To me being brined means that it would be fully flavor loaded with the salt. If you ever cook an enhanced bird without adding any salt and you will know that enhanced is certainly not equal to being brined at least when it comes to salt and flavor :)

Well, I guess I'll find out soon. It's marinating right now in some guajillo adobe overnight. No (additional?) brine.

I suspect that the chicken broth is, at the least, an additive to increase selling weight.

I figured I would play it safe. I would hate to have an overly salty finished product. I may end up buying another before the sale is over.

 

[tallbm]

Well, I guess I'll find out soon. It's marinating right now in some guajillo adobe overnight. No (additional?) brine.

I suspect that the chicken broth is, at the least, an additive to increase selling weight.

I figured I would play it safe. I would hate to have an overly salty finished product. I may end up buying another before the sale is over.

I think you will be ok with what you are doing.
There's a way to brine an enhanced bird and ensure it still isn't salty. If you brine with about a 2% solution I don't think any enhanced additives would push it into too salty territory. We can talk about this a bit more as it can be a little confusing at first to get but once it is explained well then it will make 100% sense and the brining mystery will be solved :)

 

[dj mishima]

I think you will be ok with what you are doing.
There's a way to brine an enhanced bird and ensure it still isn't salty. If you brine with about a 2% solution I don't think any enhanced additives would push it into too salty territory. We can talk about this a bit more as it can be a little confusing at first to get but once it is explained well then it will make 100% sense and the brining mystery will be solved :)

Sounds good.