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Lemon-Herb Chicken Brine Recipe

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Additional Time
1 d
Total Time
1 d 15 mins
Course: Main Course
Cuisine: American

Ingredients

  • 6 cups warm water
  • ⅓ cup + 1 tbsp kosher coarse salt **Do NOT use table salt
  • 2½ tbsp honey
  • 1 lemon, sliced
  • 3-4 fresh parsley, sprigs
  • 2 fresh thyme sprigs
  • 2 Fresh rosemary sprigs
  • 2 bay leaves
  • 3 cloves of garlic
  • 2 tsp black peppercorns

Instructions

    Cup of Yum
  1. Make the brine, by mixing warm water with the salt and honey in a large glass bowl or baking dish; stir until the salt and honey are dissolved. Cool completely then add the lemon slices, fresh parsley, fresh thyme, fresh rosemary, bay leaves, garlic cloves, and black peppercorns.
  2. To use brine, place chicken in the brine, cover, and refrigerate for two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to 24 hours for whole chickens.
  3. After brining, remove the chicken from the brine (discard brine), rinse the chicken under cold water then pat dry. For best results, place the chicken on a plate and place it in the refrigerator for an hour to dry the skin completely.
  4. Take the chicken out of the refrigerator an hour before seasoning then roasting, baking, or pan searing. Enjoy.