Best Ever Brined Chicken
- 1 cup Jane’s Original Mixed-Up Salt
- 1 gallon of water, enough to cover the chicken
- 1 whole chicken, intact
The process of brining with Jane’s will lock in the juiciness of the chicken while adding a zesty flavor. Use this method before cooking chicken or even your Thanksgiving turkey (double or triple the recipe as necessary for a larger bird).
In a large stock pot, combine Jane’s and water. Warm over low heat until the salt is dissolved. Remove from heat and allow to cool to room temperature. Add chicken (make sure chicken is completely submerged), cover and refrigerate at least four hours or overnight.