Go Back Email Link
Chicken brine

Chicken Brine

Mustapha
Print Recipe Pin Recipe
Prep Time 15 minutes
Brining time (depends on the cut and size of the chicken, can be 24h for the whole chicken) 10 hours
Total Time 10 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 165 kcal

Equipment

  • Large pot or container for brining
  • Whisk (for dissolving the salt and sugar)
  • Refrigerator space (to store the brining chicken)

Ingredients
  

  • 4 cups of water
  • ¼ cup of kosher salt: use a fine salt for quicker dissolving
  • ¼ cup of sugar: optional, but adds a nice caramelized crust
  • 2-3 garlic cloves: crushed
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • Fresh herbs like rosemary: thyme, or parsley
  • 1 lemon: cut in halves
  • Optional: ½ cup apple cider vinegar or ¼ cup soy sauce for extra depth in flavor

Instructions
 

Step 1: Prepare the Brine

  • For a simple brine, use the following ratio:
    - 4 cups of water
    - 1/4 cup of kosher salt
    - 1/4 cup of sugar (optional)
    In a medium saucepan, heat the water and dissolve the salt and sugar by stirring. Once dissolved, let the brine cool completely. You can also add ice cubes to speed up the cooling process if you're short on time.

Step 2: Add Flavor (Optional)

  • To enhance the flavor of your chicken, incorporate aromatic herbs and spices into the brine. Garlic, bay leaves, lemon zest, peppercorns, and fresh herbs like thyme or rosemary can infuse the meat with subtle flavors.

Step 3: Submerge the Chicken

  • Place your chicken in a brining bag or food-grade container, and pour the cooled brine over it, ensuring the chicken is fully submerged. If necessary, place a plate on top of the chicken to ensure it stays fully submerged.

Step 4: Brine in the Fridge

  • Let the chicken sit in the brine, refrigerated, for 1 hour per pound of meat, but no longer than 24 hours.
    - Chicken breasts: 1-2 hours
    - Whole chicken: 12-24 hours
    If you over-brine, the chicken may become too salty or mushy, so timing is key!

Step 5: Wash out and clean up the Chicken

  • Once the brining period is over, take the chicken out of the brine and rinse it thoroughly under cold water to eliminate any excess salt. Next, gently pat the chicken dry with paper towels to ensure a crispy, golden-brown crust when cooking.

Step 6: Cook to Perfection

  • Now it’s time to cook your brined chicken! Whether you’re grilling, roasting, or frying, use a meat thermometer.
QR Code linking back to recipe