Brining a 3 1/2-4 # Chicken

This is a very nice way to prepare a fowl for baking. It leaves a very moist, delicious result.

• Ready In: 3 hrs 5 mins
• Yields: 1 chicken

Ingredients

• 1  gallon cold water
• 1  cup table salt or 2  cups kosher salt
• 2  cups sugar
• 1 (3 1/2-4 lb)  roasting chickens

Directions

1. Combine all ingredients in a large pot (I use a large zip-lock bag).
2. Add the chicken and let soak in the refrigerator for 3 1/2 to 4 hours (or 1 hour per pound).
3. Rinse the chicken or other meat and cook as you usually would. It will be edible, but very salty if this is not done.
4. I have also used this techique for brining pork and beef.