Chicken Brine Recipe

Name: Chicken Brine Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 9 h 45 min
Yield: 4 serving
Ingredients: 8 c filtered water; ½ c kosher salt; 2 tbsp honey; 2 tbsp soy sauce; 2 limes; 10 prigs fresh thyme; 5 prigs fresh parsley; 2 prigs fresh Rosemary; 10 cloves garlic; 3 bay leaves; 1 tbsp whole black peppercorns; 4 lb whole chicken; 5 tbsp unsalted butter; 3 prigs fresh thyme; 2 prigs fresh parsley; 1 prig fresh Rosemary; 1 tsp kosher salt; ¼ tsp garlic powder; ¼ tsp onion powder

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
8 hrs
Total Time
9 hrs 45 mins
Servings
4
Course
Lunch, Dinner
Cuisine
American

Chicken Brine Recipe

Lucian Patel

Report

Learn how to make this simple chicken brine to get juicy and tender pieces of chicken every time.

Share:

I Made This!

Be the first!

Print

20 people printed this

Save this

Be the first!

Ingredients

Servings

Chicken brine

8 c filtered water separated by 2 cups and 6 cups
½ c kosher salt Diamond brand
2 tbsp honey
2 tbsp soy sauce
2 limes cut into quarters
10 prigs fresh thyme
5 prigs fresh parsley
2 prigs fresh Rosemary
10 cloves garlic smashed
3 bay leaves
1 tbsp whole black peppercorns
4 lb whole chicken

Compound butter

5 tbsp unsalted butter softened
3 prigs fresh thyme minced
2 prigs fresh parsley minced
1 prig fresh Rosemary minced
1 tsp kosher salt
¼ tsp garlic powder
¼ tsp onion powder

Add to Shopping List

Instructions

Chicken brine

In a small saute pot, combine 2 cups of filtered water, limes, rosemary, thyme, garlic, bay leaves, honey, kosher salt, peppercorns, soy sauce, and parsley. Bring to a boil and let simmer for one minute.
Remove from the heat and let rest for 10 minutes.
In a large mixing bowl, combine the brine and the rest of the water. Stir until it’s incorporated. Let the brine come to room temperature on the counter.
Add the chicken and make sure it’s completely covered.
Cover the bowl with cling wrap and place it in the fridge for at least 8 hours and not more than 24 hours.

Roasting

Preheat the oven to 415 °F convection.
Combine all the ingredients in the compound butter and mix until incorporated.
Spatchcock the chicken by using kitchen shears to remove the spine. Flip the bird so the bird is breast/skin side up and bone side down. Put both of your hands on the breast and firmly press down so the bone breaks and the chicken lays flat.
Use a paper towel to dry the chicken.
Cover the chicken with the compound butter thoroughly. Use your hands to gently peel the skin from the flesh and put butter between the skin and the meat.
Place the chicken in the oven and roast for about 30 minutes total, rotating halfway. Chicken is done when the deepest part of the breast near the bone hits about 147 °F, and the deepest part of the thigh measures around 180 °F.