Vinegar Chicken Brine

Brining tests continue. I had to really trust the porcess on this one and the house took on the aroma of a fish and chip shop. It actually worked really well. The skin was cripsy and excellent (I did add a bit of seasoning before cooking too) and the meat was nicely salted with a subtle flavour that I wouldn't have picked out as vinegar.

Easy ingredients too compared to some of the brines I have on my list to try.

Ingredients

• Small to medium whole chicken

• 6 bay leaves

• 240g salt

• 1 tbsp black peppercorns

• 250ml malt vinegar

• 3 litres of water

Method

1. Boil about 500ml of water in a  pan and pour in the salt and the vinegar.

2. Swirl around until the salt is completely dissolved.

3. Add the bay leaves and peppercorns and allow to infuse for 10 mins.

4. Pour the liquid into a large bowl that will take the whole chicken.

5. Top up the salt solution with more water to about 3/4 full making sure it is cold in order to bring the temperature of the solution right down.

6. Once completely cooled add the chicken.

7. Top up the water levels if necessary making sure the chicken is completely covered with the brine solution.

8. Keep in the fridge for at least 4 hours, no more than 12 (or it will be too salty).

9. Remove from the brine and pat dry.