[enchilila]

I tried to attach this as a file, but couldn't. I brined my chicken for about 14 or so hours and it was a little on the salty side, but I think it was because I had added some salty spices and some injectables.

This is how I do it:

1 gallon cold water
1 cup kosher salt
1/2 cup sugar
Added flavorings

Spices, herbs and other flavors (chopped onion, garlic, celery, etc.) are all fair game.

Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. Refrigerate to below 40 degrees Fahrenheit before adding chicken.

You can cut the recipe in half, or double it as needed, depending on how much chicken you'll be brining. Make enough so the chicken is completely covered in the brining container.

Keep the brine and chicken COLD during brining, between 36-40 degrees. Can place it in fridge.

Whole chicken for 4 to 6 hours
Half chicken for 3 to 6 hours
Bone-in Skin-on Breasts for 1 to 2 hours
Boneless Skinless Breasts for 30 to 60 minutes
Legs, Thighs, Skin-on for 45 to 90 minutes
Legs, Thighs, Skinless for 30 to 45 minutes

Always brine in a non-reactive container. Glass, porcelain, crockery, plastic and stainless steel are all OK. Aluminum, copper and wood are not.

After brining, rinse the chicken well in cold, running water.

Brined chicken usually takes less time to cook.