Chicken Brine Recipe
User Reviews
4.7
126 reviews
Excellent
-
Prep Time
1 d
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Cook Time
1 hr
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Total Time
1 d 1 hr
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Servings
4
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Calories
372 kcal
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Course
Main Course
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Cuisine
American
Chicken Brine Recipe
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This Chicken Brine Recipe outlines a flavorful brining process using kosher salt, sugar, aromatic herbs, garlic, lemon, and peppercorns dissolved in water. It is designed to enhance moisture and flavor in a whole roaster chicken before roasting. The brined chicken is then roasted with a herb and butter rub that includes fresh basil, oregano, and parsley for a balanced roasted flavor and juicy texture.
Description
The Chicken Brine Recipe involves simmering a brining solution made of water, kosher salt, sugar, bay leaves, garlic, black peppercorns, rosemary, thyme, and lemon slices until the salt and sugar dissolve. After cooling, a whole 4-5 pound chicken is fully submerged in the brine and refrigerated for 8 to 24 hours to enhance flavor and juiciness. After brining, the chicken is rinsed and patted dry before roasting.
The roasting step uses a butter mixture blended with fresh basil, oregano, parsley, kosher salt, and ground pepper, applied under the chicken skin for moistness and herbaceous notes. The recipe advises against using table salt and cautions not to over-brine to avoid a rubbery texture. This method helps achieve a well-seasoned, tender roasted chicken with balanced herbal flavors.
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Ingredients
Chicken Brine:
- 1 gallon water
- 3/4 cup kosher salt coarse
- 2/3 cup sugar
- 3 bay leaves dried
- 5 cloves garlic , peeled and smashed
- 1 tablespoon black peppercorns whole
- 3 rosemary sprigs, fresh
- 3 thyme sprigs, fresh
- 3 lemon sliced, plural
- 4-5 pound chicken roaster
Basic Roasted Chicken:
- ½ cup butter , room temperature
- 1 teaspoon basil fresh
- 1 teaspoon oregano fresh
- 1 teaspoon parsley fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
Instructions
To Brine Chicken:
- In a large stock pot or Dutch oven, combine the water, Kosher salt, sugar, bay leaves, smashed garlic cloves, black peppercorns, rosemary, thyme and slices lemons.
- Bring the brine solution to a low simmer, stirring until salt and sugar have dissolved. Remove from heat and allow to cool fully.
- Add the chicken to the cooled brine. If there is room, you can add to the stock pot, just make sure it is fully submerged in liquid. If you need to add 1-2 additional cups of water to make this happen, go for it! You can also use a brining bag.
- Cover, if you using a pot, and refrigerate for 8-24 hours. Do not over brine, as meat can start to turn rubbery if brined for too long.
- Remove the chicken from the brine and rinse with cold water. Continue with your favorite chicken recipe.
- Discard the brine.
To Cook Brined Chicken:
- Preheat the oven to 400°F. In a small bowl, combine the butter, herbs, Kosher salt and ground black pepper.
- Loosen the skin from meat and rub butter under the skin evenly. Use your fingers to loosen skin from the meat and for hard to reach places, you can use the back of a spoon to get down in there with the butter. If there is extra butter, just place it in the cavity.
- Place the chicken breast side down. Truss the chicken by loosely tying the legs together using cooking twine.
- Roast the chicken for 30 minutes, remove from oven. Stick a pair of tongs inside the cavity of the chicken to flip the bird to breast side up.
- Continue roasting the chicken breast side up for another 30-40 minutes or until a digital thermometer registers at 165 degrees when inserted into the thigh.
- Remove the chicken from the oven. Allow to rest for 10 minutes before carving or serving.If you’ve tried this recipe, come back and let us know how it was!
Equipments used:
Notes
- Use kosher salt for the brine; avoid table salt as it can cause off flavors or affect texture.
- Do not exceed 24 hours brining time to prevent the chicken meat from turning rubbery.
- Ensure the chicken is fully submerged in the brine; add extra water if needed to cover it completely.
- After brining, rinse the chicken thoroughly with cold water before roasting to remove excess salt.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
45g
(15%)
Protein
2g
(4%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Cholesterol
61mg
(20%)
Sodium
22055mg
(919%)
Potassium
176mg
(4%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
745IU
(15%)
Vitamin C
44.1mg
(49%)
Calcium
93mg
(9%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 22055mg | 919% |
| Potassium | 176mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 44.1mg | 49% |
| Calcium | 93mg | 9% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
126 reviews
Excellent
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