Pop's brine whole chicken .

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chopsaw

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I've done this once before , but wanted to inject this time . I used 1/2 cup kosher salt , and then 1/2 cup each white and brown sugar . For the 1 gallon water , went with 2 tbls cure 1 this time , because I wanted a faster cure . Pumped , then in the brine 48 hours . Dried in fridge over night . I ended up doing this in the oven ,,, it's a long story . Anyway ,,
All pumped , then in the bucket .
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I really like the Briner buckets .
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Dried over night
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Just black pepper on the skin
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Out of the oven ran over a little more than I wanted ,
but it didn't matter ,,, Note how dry the cutting
board is .
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Cut into the leg joint ,,, Perfect !
Really good , so moist . Flavor was great for just the standard brine
and black pepper on the skin .
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Got another thawing . Going to do Dave's veggie stock injection on that one .
 

chopsaw

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I’ve never cured a chicken. What does it taste like
It taste great . If using Pop's brine , it has a little sweetness to it . Maybe hammy ,,, that depends on how long you leave it in the brine . Try it with some chicken legs and thighs .
 

tropics

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Nice job I knew I didn't see a whole Chicken posted yesterday.I have a hard time telling people it is cooked,they see the pink and freak out LOL Definitely nice color Points
Richie
 
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zwiller

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Does the breast meat take on much color? I wouldn't think so as less myglobin.
 

sandyut

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Brining bucket??? what is this product I dont have???
 

chopsaw

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Brining bucket??? what is this product I dont have???
https://shop.thebriner.com/main.sc
I have both the Regular size and the smaller Jr. I use the Jr. all the time , actually have boneless chicken breast in it now . ( Pop's low salt brine )
Haven't use the big one much . I bought it first , then got the smaller one . They work great .