ool tip: you can start the chicken in a brine and seal it for freezer storage, and it won’t be any different than had you kept the chicken fresh
As seen in: 10 Days of Sous Vide: To Brine or Not to Brine & Herbed, Brined Chicken (Day 4)
Brined Chicken with Herbs
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Add all ingredients from fresh herbs to bay leaves in a large non-reactive container (a glass Pyrex works best)
Add hot water and stir until salt and sugar dissolve
Add ice water, then protein
For sous vide
Add chicken and brine to a Ziplock bag and seal using the Archimedes principle
Refrigerate overnight or freeze for use later.
In a sous vide set to 74° C /165.2° F, submerge the sealed chicken and cook for 8-10 hours.
Bake at 350° F for 45 minutes to an hour, until the skin is crisp and brown and the meat is ready to fall off the bones.