simple chicken brine
Discover the ultimate guide to simple chicken brine! Learn how to create juicy, flavorful poultry with easy techniques and tips for perfect results Best quality
Ingredients
- 4 cups 1 quart water
- ¼ cup kosher salt
- ¼ cup brown sugar or honey/maple syrup
- Optional flavorings:
- 2 garlic cloves smashed
- 1 teaspoon black peppercorns
- 1 bay leaf
- Juice of 1 lemon or orange slices
- Fresh herbs thyme, rosemary, parsley
Instructions
- Dissolve Salt and Sugar:
- In a large bowl or container, mix water, kosher salt, and brown sugar. Stir until completely dissolved.
- Add Optional Flavorings:
- Drop in garlic, peppercorns, bay leaf, citrus juice/slices, or fresh herbs for extra flavor if desired.
- Submerge Chicken:
- Add chicken to the brine. Ensure it’s fully submerged — weigh it down with a plate if needed.
- Refrigerate and Brine:
- Cover and refrigerate:
- Chicken breasts: 1–2 hours
- Thighs or pieces: 2–4 hours
- Whole chicken: 8–12 hours
- Rinse and Pat Dry:
- After brining, remove chicken from the liquid. Rinse thoroughly under cold water and pat dry with paper towels.
- Cook As Desired:
- Season lightly (brined meat already contains salt) and cook by roasting, grilling, or pan-frying.
Notes
- Don’t over-brine: Too long and the chicken can turn rubbery or overly salty.
- Kosher salt vs. table salt: If using table salt, reduce the amount by 25% (use about 3 tablespoons).
- No sugar option: Omit sugar for a low-carb/keto brine — it’s not essential, but it enhances browning and flavor.
- Cold water only: Never brine with warm or hot water — it could start to cook the meat or promote bacteria.
- Use a food-safe bag or large container that fits in your fridge for brining.
- Discard brine after use — never reuse it for safety reasons.
- Dry thoroughly before cooking for crispier skin when roasting or grilling.
