What is Brine Chicken?
Brining is the process whereby chicken (or other meat) is submerged in a salty liquid (“brine”) and left to marinate to add flavor, tenderize, AND add moisture so the chicken stays juicier when roasted.
How To Brine Chicken
Ingredients
16 cups water
¾ cup kosher salt
⅔ cup white sugar
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
2 heads garlic, crushed and chopped
1 tablespoon whole black peppercorns
1 large bay leaf
Directions
- Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; this could take upwards of 20 minutes. Cook, stirring occasionally, until salt and sugar are dissolved completely, about 20 minutes.
- Remove from the heat and cover with a lid. Let the brine sit at room temperature for 2 hours; this lets the dried herbs steep and enhances the flavor of the brine. Refrigerate to finish cooling before using, for at least 1 hour.
To Use:
The brine should be completely cooled before use. Follow the directions for your chicken recipe, but in general, a whole chicken can be brined for up to 8 hours, while bone-in pieces can be brined for up to 4 hours.
How long should I brine chicken?
Add cold water to bring the temperature down, then refrigerate until fully chilled; Submerge chicken upside down (ie drumsticks and breast facing down)
and brine for 24 hours in the fridge (even 12 hours is terrific); pat dry, brush with butter, and roast!