Cooking Recipes Articel

Barbecued chicken is a staple for most backyard cooks. When done right
it's a wonderful thing; when wrong
well
it's like gnawing on barbecued shoe leather. The problem is
chicken doesn't come rare or medium but for safety reasons it comes prepared one way-done
and prolonged exposure to high heat
as a rule
saps the juices out. But it doesn't have to be that way. There is one way to have your barbecued chicken served at its juiciest-brined.

Brining is a simple process where you immerse meat in a saltwater solution-for one to 24 hours-made with kosher salt
sugar and herbs. Brining
in a nutshell
locks in the meat's natural juices. In scientific terms
the solution binds the proteins together within the meat. All you really need to know is that your guests and family will thank you.

In most parts of the country
barbecue season is no longer restricted to the summer months. In fact
many Americans are having a yearlong love affair with their barbecue. That's a long time to settle for dry meat. So for your first foray into the world of brining
or if you're an old pro
try this recipe offered by America's authority on salt
Morton Salt.
Chicken Worth Its Salt

1 quart cool water

3/4 cup Mortonฎ Kosher Salt

3/4 cup sugar

1 chicken (3 to 31/2 lbs.) cut into 8 pieces
rinsed and patted dry
or 2 split chicken breasts (bone in
skin on)

To Brine:

In a gallon-size sealable plastic bag
dissolve the Mortonฎ Kosher Salt and sugar in 1 quart of cool water. Add the chicken
then seal the bag
pressing out as much air as possible. Refrigerate for one hour and up to 24. Remove chicken from the brine; rinse well under cool water. Pat dry with paper towel.

Grilling:

Heat grill 10 to 15 minutes. Season chicken as desired. Place chicken on grill
skin side down. Cook covered following manufacturer's suggestions. Check for doneness with instant-read thermometer-internal temperature reaches 170ฐ F for poultry breast meat and 180ฐ F for poultry thigh meat.