Chicken Brine Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
20 mins
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Servings
12
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Calories
185 kcal
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Course
Main Course
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Cuisine
American
Chicken Brine Recipe
Description
The Chicken Brine Recipe combines water, kosher salt, honey, dried bay leaves, smashed garlic cloves, whole black peppercorns, fresh rosemary, thyme, parsley, and sliced lemons. These ingredients gently simmer to dissolve the salt and then cool to a safe temperature before submerging the whole chicken. The brining process, lasting from 8 to 24 hours in the refrigerator, allows the salt and aromatics to penetrate the meat, improving juiciness and imparting delicate herbal and citrus flavors.
Once the chicken has soaked, it is removed from the brine, patted dry, and cleaned of any herbs or peppercorns, preparing it for roasting, smoking, or frying. This foundational brine balances moisture retention and flavor without overpowering the chicken, supporting various cooking methods.
Be sure the brine is completely cooled before adding the chicken to ensure food safety. Using a pot large enough to submerge the chicken fully is important, and adding extra cooling water or ice cubes can help speed up the process. The recipe produces enough brine for a 4-pound whole chicken.
Ingredients
- 8 cups water
- 1/2 cup kosher salt do not use table salt
- 1/4 cup honey
- 3 bay leaves dried
- 5 garlic smashed and peeled, cloves
- 1 tablespoon black peppercorns whole
- 3 prigs rosemary fresh
- 3 prigs thyme fresh
- 3 prigs parsley fresh
- 2 lemon sliced, plural
- 4 lb chicken whole
Instructions
- Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
- Cook for 3-4 minutes or until salt has dissolved.
- Turn off the heat and cool completely.
- Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
- Cover the pot and refrigerate for 8-24 hours.
- Remove the chicken from the brine and pat it dry with paper towels. Remove any herbs or peppercorns. Proceed with roasting, smoking or frying the chicken.
Notes
- Always cool the brine completely before adding the chicken to avoid any food safety risks.
- Use a pot large enough to fully submerge the whole chicken in the brine; add extra cooled water if needed.
- Ice cubes can be added to the brine after cooking to speed up the cooling process before chicken immersion.
- If your chicken is larger than your pot, consider using a brining bag to hold and submerge it properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 775mg | 32% |
| Potassium | 176mg | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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