Chicken Brine Recipe

Learn how to brine chicken that turns out juicy and flavorful every time.

Course: Main Course

Cuisine: American, Western

Diet: Gluten Free

Prep Time: 15

Cook Time: 0

Brining Time: 8

Total Time: 8 15

Servings:

Calories: 30kcal

Select a pot that will be large enough to hold your chicken. Pour in about a third of the water and bring to a boil.
Stir in salt and sugar until completely dissolved.
Thn add garlic, herbs and pepper and boil for about 1 minute to release the flavors.
Remove from the heat and allow the brine to cool for 30 minutes.
Pour in remaining water and refrigerate the brine for at least 1 hour or until completely cool.
Once cool, add the chicken to the pot breast side down, ensuring that the brine fills the cavity. Add additional cold water if needed to fully submerge the chicken.
Return the pot to the fridge and allow the chicken to soak for 8-24 hours.
Remove the chicken from the brine and pat dry before cooking as desired.

Be sure to use kosher salt as table salt and kosher salt are not the same.
Smash the garlic with the side of a knife before adding it to the brine. This will help the flavors to permeate the liquid.
No fresh herbs? You can use dried herbs. Use 1 teaspoon of dried herbs in place of every 1 tablespoon of fresh herbs.
Make sure the brine has cooled completely before adding the chicken.
Place the chicken breast-side down in the brine.
It’s okay if the bottom of the chicken floats slightly above the brine.
Keep the chicken in the fridge while it brines.
Thoroughly dry the chicken with paper towels before roasting.
Discard any leftover brine, and do not reuse the herbs.
There are 2 Blue Plan SmartPoints in one serving of this.