BUTCHERS AXE: Chicken Injection / Brine – 500g

Juicy birds, no guesswork

Chicken Injection and Brine is the Butchers Axe answer to dry poultry — developed by Australian BBQ champions to lock moisture and flavour into whole birds and comp chicken. Dissolve it, inject or brine, and let it work its way through. Tried and tested on the circuit, it turns an ordinary roast chook into a standout.

The flavour

A savoury, poultry-friendly brine that seasons and holds moisture from the inside. It's built to keep breast meat juicy and season right to the bone, without adding heat or overpowering the bird's own flavour.

How to cook with it

• Dissolve a quarter cup of powder in 300ml of liquid (chicken stock or water).
• Inject evenly into a whole bird, or use as a brine for pieces.
• Rest at 0–4°C for a few hours so it distributes.
• Pat dry, rub the skin, then roast or smoke.

In the tub

A fine, savoury powder that dissolves cleanly into warm liquid for injecting or brining. Store cool, dry and airtight, out of the sun.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label.

Dietary: No gluten-free claim is made. Full ingredient and allergen information to be confirmed — always check the physical label.

The Rub Smuggler's Verdict

Word from the docks: don't over-brine a bird — a few hours in the fridge is plenty, then pat the skin bone-dry so it crisps instead of steams. Season it with Coast N Smoke Winki-POP Dust and finish the plate with Atomic Chicken Honey Mango BBQ Sauce. Juicy bird, crackling skin, no guesswork.

FAQ

How do I use it? Dissolve a quarter cup in 300ml of liquid, then inject a whole bird or brine chicken pieces and rest cold before cooking.

Does it add heat? No — it's a savoury moisture-and-flavour brine with no chilli.

Where can I check the ingredients? The full ingredient statement should be confirmed from the physical label — always check the label if you have allergies.

Where is it made? Made in Australia, in Melbourne.