Best Chicken Brine Recipe (How To Brine Chicken)
This is the best chicken brine recipe that shows you how to brine chicken in easy, quick steps. Brined chicken can then be roasted, grilled, or fried and served with sides like potatoes, gravy, and vegetables for a perfect occasion meal like Thanksgiving, Christmas, or Sunday roast.
2 kg (4lb) Whole chicken ½ cup Salt ¼ cup Sugar 3 sprigs Rosemary 5 sprigs Parsley 1 teaspoon Black pepper 1 whole Lemon sliced 3 Bay leaves 4 cloves Garlic 3 litres Water
In a deep pot, add 3 cups of water, add salt, sugar, garlic, onions, lemons, black pepper, parsley, rosemary, and thyme. Stir the content of the pot and leave it to boil until the salt and sugar are dissolved (about 3 minutes) then remove the pot from the stove. Add the rest of the water into the pot and let it stand for 15mins or till it is cooled completely. Gently place the chicken breast side up in the brine solution making sure the chicken is fully immersed in the brine. Put the chicken in the fridge to brine for 3- 4 hours. Do not brine chicken for more than 48 hours or more than an hour for each pound of chicken. Remove the chicken from the brine solution, and discard the brine. Pat chicken dry, brush with oil or butter, and it's ready to roast in the oven or air fryer.
Don't over brine the chicken as this can make it taste unpleasant.
Wait till the salt and sugar are fully dissolved in water before taking the pot off the stove.
Don't use the brine solution while it's hot. It's important you let it cool down before you use.
Be careful with how much salt you use on the chicken after brining it.
If brining chicken at room temperature, brine it for 1 hour for every 2 pounds of chicken.
Calories: 2284 kcal Carbohydrates: 56 g Protein: 180 g Fat: 145 g Saturated Fat: 41 g Polyunsaturated Fat: 31 g Monounsaturated Fat: 60 g Trans Fat: 1 g Cholesterol: 720 mg Sodium: 57265 mg Potassium: 1935 mg Fiber: 1 g Sugar: 50 g Vitamin A: 1805 IU Vitamin C: 27 mg Calcium: 185 mg Iron: 10 mg