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Chicken Brine
The secret to tender, juicy, flavor packed chicken is this easy Chicken Brine! So simple but ensures your chicken is savory deliciousness!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
4
hours
hrs
Total Time
4
hours
hrs
20
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
chicken brine
Servings:
6
Calories:
420
kcal
Author:
Kellie
Cost:
$10
Equipment
large stock pot
Ingredients
8
cups
water
1/2
cup
kosher salt
not table salt
3
lemons
sliced
1/4
cup
brown sugar
10
sprigs fresh thyme
3
sprigs fresh rosemary
5
bay leaves
8
garlic cloves
smashed
1 1/2
tablespoons
peppercorns
5
lb
whole chicken
Instructions
Pour half the water into a large pot and stir in the salt, lemons, sugar, thyme, rosemary, bay leaves, garlic and peppercorns.
Bring the mixture to a boil over medium high heat and stir to dissolve the salt/sugar.
Remove from the heat and add the remaining water.
Cool to room temperature, approximately 1 hour.
Once the brine is completely cool, add the chicken upside down and submerge completely. Cover and refrigerator for 12-24 hours.
To Roast:
Remove from the brine and pat dry.
Truss the chicken by tying the legs together with string. Tuck the wings under the back.
Roast the chicken at 425˚F for 1 hour or until an instant read thermometer registers 165˚F in the thickest part of the thigh.
Allow the chicken to rest for 10-15 minutes before carving.
Serve.
Notes
Chicken can be left in the brine for up to 24 hours.
Rinse thoroughly and pat dry before roasting.
Nutrition
Calories:
420
kcal
|
Carbohydrates:
8
g
|
Protein:
35
g
|
Fat:
28
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
136
mg
|
Sodium:
145
mg
|
Potassium:
478
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
366
IU
|
Vitamin C:
36
mg
|
Calcium:
70
mg
|
Iron:
3
mg