Brining chicken Q

A couple of days ago somebody posted a way of making chicken tender, to 4 cups of water add 1T brown sugar and 1T salt. Add chicken.

I can't find the post now.

Is the chicken meant to be as the fillet or cut in bits?

And how long do you leave the chicken in the brine for?

Thanks.

Cat.

I am not sure what post you're referring to as I never read it... But this is how I brine a chicken

1 gallon cold water
1 cup kosher salt
1/4 cup sugar
Garlic
Onions
Celery

I recommend putting it in a bowl versus a bag due to submersion. Put it in a bowl and coat the chicken and cover with wrap. I put something heavy on it to keep it all in the liquid. The mixture breaks down the proteins and then re absorbs it. I personally brine mine 8-24 hours depending on what and when I plan to make something. I have done it as long as 48 hours with the same results.

sorry I forgot to mention it should be whole so you get the flavor from the bones. You can do it with breast and thing/wings bone in too.

Thanks Duck Girl.

Youre welcome! What did you plan on making? 

I am planning on making honey soy chicken - but not for another 2 weeks when I am over liquids (2 days left) and mushies (2 weeks).

I read that brining the chicken makes it really tender.

Cat.