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Use either kosher salt or table salt without iodine when preparing the brining liquid. When choosing the container used to brine the chicken, be sure to select one that will fit in your refrigerator. The chicken needs to be completely submerged in the brining liquid. If chicken is not covered, prepare enough additional brining liquid to completely cover chicken.
Chicken neck and giblets can be used to make soup stock or gravy. If unable to use within a few days, freeze until ready to use.
Place chicken in an oven-roasting bag or brining bag. Place chicken and brining liquid in bag; close bag tightly. Place in 6-qt. stockpot or container. Brine in refrigerator, occasionally turning bag to ensure even brining.
Chicken can be refrigerated in the brine up to 24 hours before cooking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.